Edible foam based on pickering effect of bacterial cellulose nanofibrils and soy protein isolates featuring interfacial network stabilization

Publication date: Available online 14 October 2019Source: Food HydrocolloidsAuthor(s): Xingzhong Zhang, Juan Zhou, Jinghua Chen, Bin Li, Yan Li, Shilin LiuAbstractEdible solid foams with tunable structure and mechanical property had attracted increasing interests in a diversity of applications for food industries. Here we presented a facile method for the fabrication of edible solid foams via Pickering emulsion technology. The O/W Pickering emulsions stabilized by soy protein isolate (SPI)/bacterial cellulose were prepared, it exhibited the smaller droplets size and better physical stability with the increasing contents of soy protein isolate/bacterial cellulose or with increased oil volume. Moreover, rheological analysis indicated that the emulsions had shear-thinning and gel-like rheological behaviors. After the removal of the solvent from emulsions, soy protein isolate/bacterial cellulose solid foams were obtained. The foams had novel mechanical properties, and the plateau stress could reach to 27.7 KPa and the corresponding densification strain energy reached to 15.5 kJ/m3. Furthermore, the COS-7 cell culture experiment suggested that the solid foams had no cytotoxicity and performed excellent biocompatibility.Graphical abstract

Source: Food Hydrocolloids - October 14, 2019 Category: Food Science Source Type: research