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    Sustained-release mechanism of β-Cyclodextrin/cationic cellulose-stabilized Pickering emulsions loaded with citrus essential oil

    Year: 2024

    Authors: Liu, Ting; Chen, Yuying; Feng, Liping; Wang, Fengzhang; Shang, Mengshan; Wang, Yanqi; Bao, Yuming; Zheng, Jinkai

    Keywords: Cellulose nanocrystal; Citrus essential oil; Interfacial characterization; Pickering emulsion; Sustained-release

    Citrus oil (CO) is a commonly used natural flavor with high volatility, which is not conducive to sustained release under food environmental stress. This study constructed novel β-cyclodextrin/cationic cellulose nanocrystal (β-CD/C-CNC) complexes via noncovalent interaction, which were used to stabilize CO-loaded Pickering emulsions (PEβ-CD/C-CNC). The C-CNC greatly improved the physical stability, droplet dispersion and viscoelasticity of PEβ-CD/C-CNC by forming a tight network structure, as verified by rheological behavior. Moreover, C-CNC improved the wettability of β-CD/C-CNC complexes and enhanced the interaction between adjacent β-CD/C-CNC complexes. C-CNC also contributed to the interfacial viscoelasticity, hydrated mass, and layer thickness via the interfacial dilational modulus and QCM-D. β-CD/C-CNC complexes adsorbed on the oil–water interface gave rise to a dense filling layer as a physical barrier, enhancing the sustained-release performance of PEβ-CD/C-CNC by limiting diffusion of citrus essential oil into the headspace. This study provides new technical approaches for aroma retention in the food industry.
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