Pickering emulsion emulsified using novel cellulose nanofibers significantly lowers the lipid release rate and cellular absorption.
- Resource Type
- Academic Journal
- Authors
- Kuo YL; Graduate Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei City, Taiwan. pywting@ntu.edu.tw.; Chou YJ; Graduate Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei City, Taiwan. pywting@ntu.edu.tw.; Hu JY; Graduate Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei City, Taiwan. pywting@ntu.edu.tw.; Ting Y; Graduate Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei City, Taiwan. pywting@ntu.edu.tw.
- Source
- Publisher: Royal Society of Chemistry Country of Publication: England NLM ID: 101549033 Publication Model: Electronic Cited Medium: Internet ISSN: 2042-650X (Electronic) Linking ISSN: 20426496 NLM ISO Abbreviation: Food Funct Subsets: MEDLINE
- Subject
- Language
- English
A Pickering emulsion is an emulsion system stabilized by solid particles and represents a promising candidate for emulsifying lipids. Cellulose nanofibers (CNFs) have excellent ability to control the lipid release rate. This study aims to find the optimal formulation for a nanocellulose-stabilized Pickering emulsion that is the most effective in reducing the lipid release rate. The Pickering emulsion was prepared by homogenizing pretreated nanocellulose with medium-chain triglycerides using high-speed and ultrasonic homogenizers. The results show that the Pickering emulsion with 0.709% nanocellulose and 30.6% medium-chain fatty acid content yielded an average particle size of approximately 2.5 μm, which is the most stable and effective in reducing the amount of the lipids released. The nanocellulose Pickering emulsion formulation developed in this study forms a significant foundation for future research and applications regarding the use of nanotechnology and Pickering emulsions to maintain the balance between one's health and the desirable flavor of fat.