Production of salad dressings via the use of economically prepared cellulose nanofiber from lime residue as a functional ingredient

• Published in: Journal of food science Vol. 88; no. 3; pp. 1101 - 1113
• Main Authors: Hongho, Charuwan, Chiewchan, Naphaporn, Devahastin, Sakamon
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.03.2023
• Subjects: Cellulose; Cellulose - chemistry; Cellulose fibers; Condiments; Dietary Fiber; egg yolk; Eggs; emulsifiers; emulsion stability; Emulsions; Emulsions - chemistry; food science; high‐shear homogenization; homogenization; industry; ingredients; microstructure; Nanofibers; Nanofibers - chemistry; Physicochemical properties; Pickering emulsion; Powder; Powders; Residues; rheological property; Salad dressings; salads; stabilizers; storage time; Yolk; emulsion stability; high-shear homogenization; Pickering emulsion; microstructure; rheological property
• ISSN: 0022-1147; 1750-3841; 1750-3841
• DOI: 10.1111/1750-3841.16478

Production of cellulose nanofiber (CNF) via the use of a more economical and less energy‐intensive means is desirable. Once formed, it is necessary to determine whether or not the prepared CNF would be capable of forming a Pickering emulsion as in the case of traditionally prepared nanofiber. In the present study, oil‐in‐water emulsions, namely, salad dressings, with CNF as a functional ingredient, were prepared. Lime residue powder as the source of dietary fiber was subject to high‐shear homogenization to form CNF suspension, which was then mixed with other ingredients. Different contents of fat (20%–40%), egg yolk (0%–4%), and lime residue powder (0%–4%) were tested. The formed CNF successfully acted as a Pickering emulsifier and allowed the production of salad dressings with desirable characteristics at 30%–40% fat, 2% egg yolk, and 2% lime residue powder. The dressings exhibited adequate physicochemical properties and remained stable throughout the storage period of 28 days. Practical Application The presently proposed means would allow the industry to produce cellulose nanofiber (CNF) in a more economical and less energy‐intensive manner. The so‐produced CNF exhibits comparable properties as traditionally prepared nanofiber and can be used as a stabilizer in food emulsions.