Scholarlink

<p>Fish oils with various physiological functions are prone to oxidation and have poor water dispersion, which greatly restricts their application in diversified food scenarios. In this work, the rigid rod-like cellulose nanocrystals (CNC) with large amounts of sulfate were prepared via sulfuric acid hydrolysis. Inspired by the flexible outer layer and rigid inner layer of coconut, we assembled cationic chitosan on the negatively charged CNC emulsion droplets to construct CNC/chitosan (CNC-CS) bilayer emulsions with the rigid inner layer and flexible outer layer. With increasing chitosan concentration, the droplet diameter of CNC-CS emulsions was reduced, accompanied by a narrower size distribution. Compared with the CNC emulsion, the droplet diameter of CNC-CS emulsion with the chitosan concentration of 0.9% (CNC-CS-0.9) decreased from 77.2 to 13.1 μm. Moreover, the storage and centrifugal stability of the emulsions increased with chitosan concentration. Surprisingly, the CNC-CS-0.9 emulsion exhibited excellent stability over the wide pH range (2–8), temperature range (25–90&#xa0;°C) and ionic strength range (0–400 mmol/L), and three freeze–thaw cycles. Furthermore, compared with CNC emulsion, the CNC-CS-0.9 emulsion exhibited reductions of 11.9% and 23.7% in primary and secondary oxidation products, respectively, indicating that the rigid and flexible bilayer interface of CNC-CS emulsions can effectively delay the oxidation of fish oil. Therefore, this study proposes new strategies for the structural design of polysaccharide-based bilayer emulsions and the innovative construction of functional lipid protective armors.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Coconut-inspired cellulose nanocrystals/chitosan bilayer emulsion with rigid inner and flexible outer layers for ultra-stable encapsulation of functional lipids

  • 期刊论文

  • 发表日期：

    2025年11月23日

查看全文
  • Qianxi Deng,
  • Simeng Ji,
  • Yuewen Li,
  • Yufei Sun,
  • Kao Wu,
  • Ying Kuang,
  • Fatang Jiang,
  • Pengpeng Deng

摘要

Fish oils with various physiological functions are prone to oxidation and have poor water dispersion, which greatly restricts their application in diversified food scenarios. In this work, the rigid rod-like cellulose nanocrystals (CNC) with large amounts of sulfate were prepared via sulfuric acid hydrolysis. Inspired by the flexible outer layer and rigid inner layer of coconut, we assembled cationic chitosan on the negatively charged CNC emulsion droplets to construct CNC/chitosan (CNC-CS) bilayer emulsions with the rigid inner layer and flexible outer layer. With increasing chitosan concentration, the droplet diameter of CNC-CS emulsions was reduced, accompanied by a narrower size distribution. Compared with the CNC emulsion, the droplet diameter of CNC-CS emulsion with the chitosan concentration of 0.9% (CNC-CS-0.9) decreased from 77.2 to 13.1 μm. Moreover, the storage and centrifugal stability of the emulsions increased with chitosan concentration. Surprisingly, the CNC-CS-0.9 emulsion exhibited excellent stability over the wide pH range (2–8), temperature range (25–90 °C) and ionic strength range (0–400 mmol/L), and three freeze–thaw cycles. Furthermore, compared with CNC emulsion, the CNC-CS-0.9 emulsion exhibited reductions of 11.9% and 23.7% in primary and secondary oxidation products, respectively, indicating that the rigid and flexible bilayer interface of CNC-CS emulsions can effectively delay the oxidation of fish oil. Therefore, this study proposes new strategies for the structural design of polysaccharide-based bilayer emulsions and the innovative construction of functional lipid protective armors.