Novel food-grade water-in-water Pickering emulsions stabilized by cellulose nanocrystals with long-term stability and slowing down starch digestibility

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-03 DOI:10.1016/j.foodhyd.2025.111507

Chunling Nie, Pengrui Wu, Yefan Niu, Zhihong Song, Xindi Wei, Zhonghui Shen, Yijun Liu, Jianguo Wang

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Abstract

Construction of water-in-water (W/W) emulsions based on thermodynamic properties of natural macromolecules better aligns with the growing demand for healthy food and innovative food structure designs. In this work, W/W Pickering emulsions with excellent storage stability (30 days) stabilized by cellulose nanocrystals (CNCs) were constructed to slow down starch digestibility, in which amylopectin (AMP) was the dispersed phase and hydroxypropyl methylcellulose (HPMC) was the continuous phase. The stability of AMP/HPMC Pickering emulsions demonstrated a significant concentration-dependent relationship with CNCs, showing enhanced stabilization at higher CNCs concentrations. With increasing CNCs concentration, the particle size of the AMP/HPMC Pickering emulsions decreased from 5.85 ± 2.29 μm to 2.87 ± 0.92 μm. Moreover, AMP/HPMC Pickering emulsions showed remarkable environmental stability (pH stability and ionic strength stability), and the droplet sizes were maintained consistently across various conditions, with alterations only observed under extremely alkaline environments (pH = 11). During in vitro digestion, the accessibility of digestive enzymes to AMP was hindered by the interfacial barrier formed by CNCs at the two-phase interface, resulting in a significant reduction in glucose release, effectively slowing down starch digestibility. This work would advance the construction and development of the novel starch-based W/W Pickering emulsions, and provide innovative insights for investigating its application in slow-digestible food systems and even low glycemic index (GI) food.

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新型食品级水包水皮克林乳液由纤维素纳米晶体稳定，具有长期稳定性和减缓淀粉消化率

基于天然大分子热力学性质的水包水（W/W）乳剂的构建更符合人们对健康食品和创新食品结构设计日益增长的需求。以支链淀粉（AMP）为分散相，羟丙基甲基纤维素（HPMC）为连续相，构建了具有优异储存稳定性（30 d）的W/W皮克林乳液，以减缓淀粉的消化率。AMP/HPMC Pickering乳剂的稳定性与CNCs呈显著的浓度依赖关系，在CNCs浓度较高时稳定性增强。随着cnc浓度的增加，AMP/HPMC Pickering乳状液的粒径由5.85±2.29 μm减小到2.87±0.92 μm。此外，AMP/HPMC Pickering乳剂表现出显著的环境稳定性（pH稳定性和离子强度稳定性），在各种条件下液滴大小保持一致，仅在极碱性环境（pH = 11）下观察到变化。在体外消化过程中，两相界面上CNCs形成的界面屏障阻碍了消化酶对AMP的接近，导致葡萄糖释放显著减少，有效减缓了淀粉的消化率。本研究将促进新型淀粉基W/W Pickering乳剂的构建和开发，并为研究其在慢消化食物系统甚至低血糖指数（GI）食物中的应用提供创新见解。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.