纤维素纳米晶体颗粒稳定剂在食品Pickering乳液中的应用  

The Application of Cellulose Nanocrystals in Pickering Emulsion as the Particle Stabilizer

作　　者：N.A.Michael Eskin 倪洋 段慧 范柳萍[2] N.A.Michael Eskin;NI Yang;DUAN Hui;FAN Liu-ping(Department of Food and Nutritional Sciences,University of Manitoba,Winnipeg,Manitoba R3T 2N Canada;School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China)

机构地区：[1]加拿大曼尼托巴大学,农业和粮食科学学院食品与人类营养科学系,加拿大温尼伯,曼尼托巴R3T 2N2 [2]江南大学食品学院,无锡214122

出　　处：《粮油食品科技》2021年第3期39-53,共15页Science and Technology of Cereals,Oils and Foods

基　　金：国家自然科学基金(32072138)。

摘　　要：由固体颗粒稳定的Pickering乳液在食品、医药和化妆品领域受到越来越多的关注。具有高纵横比、可再生、可降解和生物相容性等特点的纤维素纳米晶体(CNCs)是一种出色的Pickering乳液稳定剂。综述纤维素纳米晶体的制备流程,重点介绍影响纤维素纳米晶体稳定Pickering乳液的因素,简要介绍CNCs稳定的Pickering乳液在食品中的应用,以期为纤维素纳米晶体的制备及其在Pickering乳液中的应用提供研究思路。Pickering emulsions stabilized by solid particles have attracted considerable interest by the food,pharmaceutical,and cosmetic industries.Cellulose nanocrystals(CNCs),with their high aspect ratio,renewability,degradability and biocompatibility,proved to be excellent Pickering stabilizers.This paper will initially review the purification and extraction methods used for targeted cellulose nanocrystals.This will be followed by a discussion of factors influencing the stability of Pickering emulsions containing cellulose nanocrystals.The applications of Pickering emulsions stabilized with cellulose naocrystals will be briefly discussed as well as research ideas for their future uses.

关 键 词：纤维素纳米晶体 Pickering乳液 纤维素形态 表面电荷 疏水性 

分 类 号：TS202.3[轻工技术与工程—食品科学]