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    Bile Salt-Induced Competitive Displacement of Cellulose Nanocrystals from Oil Droplet Surfaces

    Journal: Food Biophys.

    Authors: Murayama, Daiki; Rankin, Scott A.; Ikeda, Shinya

    Organizations: United States Department of Agriculture (USDA) National Institute of Food and Agriculture, Hatch Project [1012819]; University of Wisconsin-Madison, Food Science department

    Keywords: Atomic force microscopy; Bile salt; Cellulose nanocrystal; Competitive displacement; Pickering emulsion; Surface load

    Cellulose nanocrystals (CNCs) are promising candidates for Pickering stabilizers to reduce the rate and extent of lipolysis. The objective of this study was to elucidate the effect of the particle size of CNCs on their surface loads during bile salt-induced competitive displacement from oil droplet surfaces in a simplified intestinal condition. Atomic force microscopy (AFM) imaging of the CNCs prepared from cotton and potato pulps revealed that these CNCs are rod-shaped particles having an average rod length and an average rod diameter of 194 nm and 5.2 nm for the potato CNC or 120 nm and 6.2 nm for the cotton CNC, respectively. AFM analyses of the bile salt-induced competitive displacement of the CNCs pre-adsorbed to the air-water interface demonstrated that the potato CNC was more resistant to the displacement by the bile salt, presumably because of a higher energy required to desorb the larger particles from the interface. Oil-in-water emulsions were then prepared using these CNCs as a Pickering stabilizer and diluted in bile salt solutions to induce competitive displacement. The initial surface load of the cotton CNC was higher than that of the potato CNC, indicating that the smaller particles of the cotton CNC resulted in denser packing at the oil droplet surface. In the presence of the bile salt, however, the potato CNC showed a higher surface load, confirming that the potato CNC having a larger particle size was more resistant to the bile salt-induced competitive displacement from the oil droplet surface in the Pickering emulsion.
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