Abstract
Food-grade Pickering emulsion have attracted extensively attention in food engineering applications. In this work, high pressure homogenization (HPH) was applied to modified the longan shell cellulose nanofiber (LSCNF). The obtained LSCNF was used as a naturally-derived particle stabilizer for O/W Pickering emulsions and the gel-based Pickering emulsions can be applied to baked foods to control the release of free fatty acid (FFA). The results showed that the HPH-modified LSCNF not only had higher viscosity, but also had enhanced interfacial properties. In addition, the emulsion stabilized by LSCNF showed a gel behavior and good recovery properties. Moreover, the use of emulsion as a fat replacement in biscuits could improve the texture of dough and inhibit the FFA release of biscuit during digestion. Our finding indicates that LSCNF is suitable to fabricate food-grade Pickering emulsions and it can be successfully used as a fat replacement in novel baked foods.
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