Production of salad dressings via the use of economically prepared cellulose nanofiber from lime residue as a functional ingredient
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Publication Details
Author list: Charuwan Hongho, Naphaporn Chiewchan, Sakamon Devahastin
Publisher: Wiley
Publication year: 2023
Journal: Journal of Food Science (0022-1147)
Volume number: 88
Issue number: 3
Start page: 1101
End page: 1113
Number of pages: 13
ISSN: 0022-1147
eISSN: 1750-3841
Languages: English-Great Britain (EN-GB)
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Abstract
Abstract: Production of cellulose nanofiber (CNF) via the use of a more economical and less energy-intensive means is desirable. Once formed, it is necessary to determine whether or not the prepared CNF would be capable of forming a Pickering emulsion as in the case of traditionally prepared nanofiber. In the present study, oil-in-water emulsions, namely, salad dressings, with CNF as a functional ingredient, were prepared. Lime residue powder as the source of dietary fiber was subject to high-shear homogenization to form CNF suspension, which was then mixed with other ingredients. Different contents of fat (20%–40%), egg yolk (0%–4%), and lime residue powder (0%–4%) were tested. The formed CNF successfully acted as a Pickering emulsifier and allowed the production of salad dressings with desirable characteristics at 30%–40% fat, 2% egg yolk, and 2% lime residue powder. The dressings exhibited adequate physicochemical properties and remained stable throughout the storage period of 28 days. Practical Application: The presently proposed means would allow the industry to produce cellulose nanofiber (CNF) in a more economical and less energy-intensive manner. The so-produced CNF exhibits comparable properties as traditionally prepared nanofiber and can be used as a stabilizer in food emulsions. © 2023 Institute of Food Technologists.
Keywords
high-shear homogenization
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