Abstract：
Nanofibrillated cellulose (NFC) from plant biomass is becoming popular, attributed to the protective encapsulation of bioactive compounds in Pickering emulsion, preventing degradation and stabilizing the emulsion. NFC, as a natural dietary fiber, is a prominent fat replacer, providing a quality enhancement to reduced-fat products. In this study, NFC Pickering emulsions were prepared at NFC concentrations of 0.2%, 0.4%, 0.6%, 0.8%, and 1% to encapsulate carotenoids. The NFC Pickering emulsions at NFC concentrations of 0.4%, 0.6%, 0.8%, and 1% were incorporated into margarine-like reduced fat (3%) spreads as the aqueous phase. Characterization of both NFC Pickering emulsion and the incorporated NFC Pickering emulsion, margarine-like reduced fat spreads, was conducted with mastersizer, rheometer, spectrophotometer, and texture analyzer. The particle size (73.67 ± 0.35 to 94.73 ± 2.21 nm), viscosity (138.36 ± 3.35 to 10545.00 ± 567.10 mPa s), and creaming stability (25% to 100% stable) of the NFC Pickering emulsions were increased significantly when increasing the NFC concentration, whereas the encapsulation efficiency was highest at NFC 0.4% and 0.6%. Although imitating the viscoelastic solid-like behavior of margarine was difficult, the NFC Pickering emulsion properties were still able to enhance hardness, slip melting point, and color of the reduced fat spreads compared to the full-fat margarine, especially at 0.6% of NFC. Overall, extensive performances of NFC can be seen in encapsulating carotenoids, especially at NFC concentrations of 0.4% and 0.6%, with the enhancement of Pickering emulsion stability while portraying futuristic possibilities as a fat replacer in margarine optimally at 0.6% of NFC concentration. PRACTICAL APPLICATION: Nanocellulose extracted from palm dried long fiber was utilized to encapsulate carotenoids and replace fats in margarine-like reduced fat (3%) spreads. Our study portrayed high encapsulation efficiency and successful fat replacement with promising stability performances. Hence, nanocellulose displayed extensive potential as encapsulating agents and fat replacers while providing quality and sustainability enhancements in reduced-fat food.
摘要：
来自植物生物质的纳米原纤化纤维素（NFC）正变得越来越流行，归因于Pickering乳液中生物活性化合物的保护性封装，防止降解和稳定乳液。NFC,作为一种天然膳食纤维，是一个突出的脂肪替代品，为低脂产品提供质量增强。在这项研究中,NFCPickering乳液以0.2％的NFC浓度制备，0.4%,0.6%，0.8%,和1%包裹类胡萝卜素。NFCPickering乳液在0.4％的NFC浓度，0.6%，0.8%,和1%作为水相掺入人造黄油样减少脂肪(3%)涂抹中。NFC皮克林乳液和掺入的NFC皮克林乳液的表征，像人造黄油一样减少脂肪扩散，是和mastersizer一起进行的，流变仪,分光光度计,和纹理分析器。粒径（73.67±0.35至94.73±2.21nm），粘度（138.36±3.35至10545.00±567.10mPas），当增加NFC浓度时，NFC皮克林乳液的乳化稳定性（25％至100％稳定）显着增加，而封装效率在NFC为0.4%和0.6%时最高。尽管很难模仿人造黄油的粘弹性固体状行为，NFC皮克林乳液性能仍然能够提高硬度，滑动熔点,与全脂人造黄油相比，脂肪减少的颜色，尤其是NFC的0.6%。总的来说,NFC的广泛性能可以在包封类胡萝卜素中看到，特别是在0.4％和0.6％的NFC浓度下，随着Pickering乳液稳定性的增强，同时在NFC浓度的0.6％下描绘了作为人造黄油中脂肪替代品的未来可能性。实际应用:从棕榈干燥的长纤维中提取的纳米纤维素用于包封类胡萝卜素并替代人造黄油样减少脂肪(3%)涂抹中的脂肪。我们的研究描绘了高封装效率和成功的脂肪替代以及有希望的稳定性。因此，纳米纤维素显示出广泛的潜力作为封装剂和脂肪替代品，同时提供质量和可持续性增强在降低脂肪的食品。
