Microfibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: Preparation, characterization, and evaluation as an emulsion stabilizer

被引:165
|
作者
Winuprasith, Thunnalin [1 ,2 ]
Suphantharika, Manop [1 ,2 ]
机构
[1] Mahidol Univ, Fac Sci, Dept Biotechnol, Bangkok 10400, Thailand
[2] Ctr Excellence Agr Biotechnol AG BIO PERDO CHE, Bangkok 10900, Thailand
关键词
Microfibrillated cellulose; Mangosteen rind; Homogenization; Emulsion; Rheology; SUGARCANE BAGASSE; NANOCELLULOSE; HYDROCOLLOIDS; SUSPENSIONS; EXTRACTION; FIBRILS; FIBERS; PULP;
D O I
10.1016/j.foodhyd.2013.01.023
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Aqueous microfibrillated cellulose (MFC) suspensions were prepared by extraction of ground mangosteen (Garcinia mangostana L.) rind with hot aqueous sodium hydroxide, bleaching with hydrogen peroxide, and subsequent shearing in a high pressure homogenizer. The cellulose content of the material markedly increased after the alkali and bleaching pre-treatments. The influences of number of passes through the homogenizer on characteristics of the resulting MFC were investigated. Results show that crystallinity index, degree of polymerization, viscoelaticity, and viscosity of the MFC suspensions decreased as the number of homogenization passes increased, indicating that fiber degradation occurred during homogenization. The emulsion stabilizing properties of MFC, on the other hand, were improved when the number of homogenization passes was increased. The oil-in-water emulsions stabilized by MFC (30% w/w soybean oil, 0.7% w/w MFC in aqueous phase, emulsion pH range = 6.8-7.2) obtained at the higher number of homogenization passes exhibited smaller oil droplets, stronger three-dimensional network structures, and more stable to creaming than those stabilized by MFC obtained at the lower number of homogenization passes. The creaming stability of the MFC-stabilized emulsions was reduced at low pH or high salt concentration due to electrostatic screening of the negatively charged MFC particles. Thermal treatment had little influence on the creaming stability of these emulsions. These results should improve understanding of the relationships between processing and characteristics of MFC from a novel lignocellulosic material, i.e. mangosteen rind, and lead to a potential application as an emulsion stabilizer. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码:383 / 394
页数:12
相关论文
共 50 条
  • [1] Characterization and antioxidant activity of pectin from Indonesian mangosteen (Garcinia mangostana L.) rind
    Wathoni, Nasrul
    Shan, Chu Yuan
    Shan, Wong Yi
    Rostinawati, Tina
    Indradi, Raden Bayu
    Pratiwi, Rimadani
    Muchtaridi, Muchtaridi
    [J]. HELIYON, 2019, 5 (08)
  • [2] Antioxidant Properties of Garcinia mangostana L (Mangosteen) Rind
    Tjahjani, Susy
    Widowati, Wahyu
    Khiong, Khie
    Suhendra, Adrian
    Tjokropranoto, Rita
    [J]. INTERNATIONAL SEMINAR ON NATURAL PRODUCT MEDICINES, ISNPM 2012, 2014, 13 : 198 - 203
  • [3] Efficacy of Garcinia mangostana L. (mangosteen rind extract) to reduce acne severity
    Sutono, Toni
    [J]. MEDICAL JOURNAL OF INDONESIA, 2013, 22 (03) : 167 - 172
  • [4] Isolation and characterization of floral transcripts from mangosteen (Garcinia mangostana L.)
    Chan, K. -L.
    Yeoh, K. -A.
    Lim, K. -A.
    Namasivayam, P.
    Napis, S.
    Ho, Chai-Ling
    [J]. TREES-STRUCTURE AND FUNCTION, 2009, 23 (05): : 899 - 910
  • [5] Isolation and characterization of floral transcripts from mangosteen (Garcinia mangostana L.)
    K.-L. Chan
    K.-A. Yeoh
    K.-A. Lim
    P. Namasivayam
    S. Napis
    Chai-Ling Ho
    [J]. Trees, 2009, 23 : 899 - 910
  • [6] Forms of mangosteen (Garcinia mangostana L.) fruit
    Namuco, LO
    [J]. PHILIPPINE AGRICULTURAL SCIENTIST, 2003, 86 (03): : 337 - 339
  • [7] Pectin Extraction from the Fresh Rind of Vietnamese Mangosteen (Garcinia mangostana)
    Mai, D. S.
    Duy, T.
    [J]. II SOUTHEAST ASIA SYMPOSIUM ON QUALITY MANAGEMENT IN POSTHARVEST SYSTEMS, 2015, 1088 : 553 - 556
  • [8] Characterization and antioxidant activity of pectin from Indonesian mangosteen (Garcinia mangostana L.) rind (vol 5, e02299, 2019)
    Wathoni, Nasrul
    Shan, C. Yuan
    Shan, W. Yi
    Rostinawati, Tina
    Indradi, Raden Bayu
    Pratiwi, Rimadani
    Muchtaridi, Muchtaridi
    [J]. HELIYON, 2020, 6 (01)
  • [9] Polyphenolic Constituents of the Pericarp of Mangosteen (Garcinia mangostana L.)
    Yoshimura, Mono
    Ninomiya, Kana
    Tagashira, Yukari
    Maejima, Kazuhiro
    Yoshida, Takashi
    Amakura, Yoshiaki
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2015, 63 (35) : 7670 - 7674
  • [10] Modified atmosphere packaging of mangosteen (Garcinia mangostana L.)
    Anabesa, MS
    Capirig, TS
    Regulacion, AT
    Esguerra, EB
    Lizada, MCC
    [J]. PHILIPPINE AGRICULTURAL SCIENTIST, 2001, 84 (03): : 241 - 244