Use and Understanding of the Role of Spontaneously Formed Nanocellulosic Fiber from Lime (Citrus aurantifolia Swingle) Residues to Improve Stability of Sterilized Coconut Milk

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Author list: Kunchitwaranont A., Chiewchan N., Devahastin S.

Publisher: Wiley

Publication year: 2019

Journal: Journal of Food Science (0022-1147)

Volume number: 84

Issue number: 12

Start page: 3674

End page: 3681

Number of pages: 8

ISSN: 0022-1147

eISSN: 1750-3841

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85076225562&doi=10.1111%2f1750-3841.14937&partnerID=40&md5=9c76e33d023fd551c40046a771d67666

Languages: English-Great Britain (EN-GB)

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Abstract

Abstract: Feasibility of using nanocellulosic fiber (NF) from lime residues as a stabilizer for oil-in-water emulsion was investigated. One-step process to simultaneously prepare an emulsion and NF is proposed. NF could spontaneously form by adding appropriately prepared fiber powder into the test emulsion viz. coconut milk, which was subsequently subject to homogenization and sterilization. Properties of the samples, that is, microstructure, rheological properties, emulsion stability, and color, after sterilization and after 8-week storage at 30 ฐC were determined. Sterilized samples exhibited pseudoplastic behavior. Samples containing higher NF concentrations exhibited higher viscosity; viscosity remained constant throughout the whole storage period. High emulsion stabilities (>97%) were observed for samples containing 0.4 to 0.8% (w/v) of NF. L*, C*, and h* of the samples were 79 to 80, 8 to 10, and 90, respectively. Three-dimensional network of NF (diameters < 50 nm) attached to fat globule surfaces formed during homogenization is postulated to help stabilize the emulsions. Practical Application: One-step process to simultaneously prepare oil-in-water emulsion as well as nanocellulosic fiber (NF) is proposed. Such a formed NF can serve as natural ingredient to stabilize the emulsion. The proposed procedures should be of great interest to an industry producing oil-in-water emulsions (for example, canned coconut milk) that is looking for a natural alternative to synthetic stabilizer. ฉ 2019 Institute of Food Technologistsฎ

Keywords

three-dimensional network