为实现柚子副产物的高值化利用,该工作以柚皮纤维素纳米纤维(pomelo peel cellulose nanofibers,PCNFs)和柚皮果胶(pomelo peel pectin,PP)作为颗粒稳定剂,以大豆油作为油相,通过高速剪切法制备粗乳液,通过粒径、电位以及乳化性质确定最佳颗粒稳定剂添加顺序为:先添加PCNFs再添加PP,最佳添加质量比为1∶1,最佳添加浓度均为0.5%(质量分数)。随后通过高压均质法制备粒径大小在3.41~20.50 μm的皮克林乳液,均质压力50~70 MPa,油相体积分数在20%~50%时乳液具有良好的分散性和更小的粒径。流变学结果显示,所有乳液均表现出典型的剪切稀化行为和弹性凝胶特性。在贮存30 d后,乳液表现出良好的离子强度和pH稳定性,能够在较宽的温度范围内(4~50 ℃)保持稳定。PCNFs-PP协同稳定皮克林乳液的原理主要在于PCNFs能够在油水界面形成连接乳液液滴的3D网络结构和聚集体,与添加PP后所形成的多层网状结构协同作用,能够进一步减小乳液粒径,提高体系稳定性。总的来说,该研究表明PCNFs-PP是一种新型且有效的皮克林乳液稳定剂。
To realize the high-value utilization of grapefruit by-products, pomelo peel cellulose nanofibers (PCNFs) and pomelo peel pectin (PP) were used as particle stabilizers, and soybean oil was used as oil phase.Pickering emulsion with particle size of 3.41-20.50 μm was prepared by high pressure homogenization method.PCNFs-PP was used for stable Pickering emulsions, and the stability of emulsions was better when the oil phase fraction was 20%-50%.In addition, homogenizing pressure had no significant effect on the stability of the emulsion.The study investigated the impact of different environmental factors on the properties of the Pickering emulsion.After 30 days of storage, the emulsion showed good ionic strength stability (0-200 mmol/L), and the particle size of the emulsion increased significantly when the temperature was too high (80 ℃).The principle of PCNFs-PP synergistic stabilization of Pickering emulsion mainly lay in the fact that PCNFs could form a 3D network structure and aggregated connecting emulsion droplets at the oil-water interface, and cooperate with the multi-layer network structure formed by adding PP, which could further reduce the particle size of emulsion and improve the stability of the system.Overall, this study shows that PCNFs-PP is a novel and effective Pickering emulsion stabilizer.
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