การประยุกต์ใช้นาโนไฟบริลเซลลูโลสที่สกัดจากเปลือกมังคุดเป็นอิมัลซิไฟเออร์เชิงเดี่ยว ในมายองเนส (APPLICATION OF NANOFIBRILLATED CELLULOSE EXTRACTED FROM MANGOSTEEN RIND AS A SINGLE EMULSIFIER IN MAYONNAISE)
คำสำคัญ:
นาโนไฟบริลเซลลูโลส, เปลือกมังคุด, มายองเนส, อิมัลซิไฟเออร์บทคัดย่อ
วัตถุประสงค์ของการศึกษานี้คือการพัฒนามายองเนสรูปแบบใหม่โดยใช้ NFC เป็นอิมัลซิไฟเออร์เชิงเดี่ยว โดยเตรียมนาโนไฟบริลเซลลูโลส (NFC) จากการสกัดเปลือกมังคุด (Garcinia mangostana L.) ด้วยสารละลายโซเดียมไฮดรอกไซด์ที่ร้อนจากนั้นเฉือนด้วยโฮโมจีไนเซอร์ความดันสูง ในการผลิตมายองเนสไข่แดงถูกแทนที่ด้วย NFC ความเข้มข้นต่างๆ (5-10%) และมีการวัดเนื้อสัมผัส สี pH ขนาดของอนุภาค สมบัติเชิงรีโอโลยี และการทดสอบด้านประสาทสัมผัส ผลการทดลองปรากฏว่าหยดน้ำมันของมายองเนสสูตร NFC มีเส้นผ่าศูนย์กลางใหญ่กว่าสูตรไข่แดง เมื่อความเข้มข้นของ NFC เพิ่มขึ้นส่งผลให้เส้นผ่าศูนย์กลางของหยดน้ำมันและค่าความสว่างของมายองเนสลดลงในขณะที่ความหนืดเพิ่มขึ้น มายองเนสทุกสูตรแสดงลักษณะโครงสร้างคล้ายเจลและมีพฤติกรรมแบบ Thixotropic Shear Thinning เมื่อเก็บไว้ที่อุณหภูมิ 25 องศาเซลเซียส เป็นเวลา 90 วัน พบว่าไม่มีการแยกชั้น นอกจากนั้นมายองเนสสูตร NFC ยังได้รับการยอมรับจากผู้ร่วมทดสอบทางประสาทสัมผัสที่ชอบเล็กน้อยถึงปานกลาง
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เอกสารอ้างอิง
[1] Hasenhuettl, G. L. (2008). Food emulsifiers and their applications. 2nd ed. New York: Springer.
[2] McClements, D. J. (2005). Food Emulsions: Principles, Practices, and Techniques. 2nd ed. Boca Raton, FL: CRC Press.
[3] Hasenhuettl, G. L., and Hartel, R. W. (1997). Food emulsifiers and their applications. New York: Chapman and Hall.
[4] Surh, J.; Decker, E. A., and McClements, D. J. (2006, July). Properties and stability of oil-in-water emulsions stabilized by fish gelatin. Food Hydrocoll. 20(5), 596-606.
[5] Surh, J.; Ward, L. S., and McClements, D. J. (2006, August). Ability of conventional and nutritionally-modified whey protein concentrated to stabilize oil-in-water emulsions. Food Res Int. 39(7), 761-771.
[6] Yun, S. E, and Hong, S. T. (2007, July-August). Isolation and investigation of emulsifying properties of surface-active substances from rice bran. Food Hydrocoll. 21(5-6), 838-843.
[7] Turbak, A. F; Snyder, F. W., and Sandberg, K. R. (1983). Suspensions containing microfibrillated cellulose. U.S. Patent No. 4,378,381.
[8] Serpa, A.; Velásquez-Cock, J.; Gañán, P.; Castro, C.; Vélez, L., and Zuluaga, R. (2016, June). Vegetable nanocellulose in food science: A review. Food Hydrocoll. 57, 178-186.
[9] Pelissari, F. M.; Andrade-Mahecha, M. M.; do Amaral Sobral, P. J., and Menegalli, F. C. (2017, November). Nanocomposites based on banana starch reinforced with cellulose nanofibers isolated from banana peels. J. Colloid Interface Sci. 505, 154-167.
[10] Deepa, B; Abraham, E.; Cordeiro, N.; Mozetic, M.; Mathew, A. P.; Oksman, K.; Faria, M.; Thomas, S., and Pothan, L. A. (2015, April). Utilization of various lignocellulosic biomass for the production of nanocellulose: a comparative study. Cellulose. 22(2), 1075-1090.
[11] Jiang, Feng, and Hsieh, You-Lo. (2013, June). Chemically and mechanically isolated nanocellulose and their self-assembled structures. Carbohydr Polym. 95(1), 32-40.
[12] Kardam, A.; Raj, K. R.; Srivastava, S., and Srivastava, M. M. (2014, February). Nanocellulose fibers for biosorption of cadmium, nickel, and lead ions from aqueous solution. Clean Techn Environ Policy. 16(2), 385-393.
[13] Chen, Y.; Wu, Q.; Huang, B.; Huang, M., and Ai, X. (2014, December). Isolation and characteristics of cellulose and nanocellulose from lotus leaf stalk agro-wastes. BioResources. 10(1), 684-696.
[14] Rehman, N.; de Miranda, M. I. G.; Rosa, S. M.; Pimentel, D. M.; Nachtigall, S. M., and Bica, C. I. (2014, June). Cellulose and nanocellulose from maize straw: an insight on the crystal properties. J. Polym Environ. 22(2), 252-259.
[15] García, A.; Gandini, A.; Labidi, J.; Belgacem, N.; and Bras, J. (2016, December). Industrial and crop wastes: A new source for nanocellulose biorefinery. Ind Crop Prod. 93, 26-38.
[16] Zarena, A. S.; Bhattacharya, S.; and Kadimi, U. S. (2012, November). Mangosteen oil-in-water emulsions: rheology, creaming, and microstructural characteristics during storage. Food Bioprocess Technol. 5(8), 3007-3013.
[17] Winuprasith, T; and Suphantharika, M. (2013, August). Nanofibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: Preparation, characterization, and evaluation as an emulsion stabilizer. Food Hydrocoll. 32(2), 383-394.
[18] Winuprasith, T; and Suphantharika, M. (2015, January). Properties and stability of oil-in-water emulsions stabilized by Nanofibrillated cellulose from mangosteen rind. Food Hydrocoll. 43, 690-699.
[19] Worrasinchai, S; Suphantharika, M; Pinjai, S, and Jamnong, P. (2006, January). β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise. Food hydrocoll. 20(1), 68-78.
[20] Guerra-Rosas, M. I.; Morales-Castro, J.; Ochoa-Martínez, L. A.; Salvia-Trujillo, L., and Martín-Belloso, O. (2016, January). Long-term stability of food-grade nanoemulsions from high
methoxyl pectin containing essential oils. Food hydrocoll. 52, 438-466.
[21] Clark, A. H., and Ross-Murphy, S. B. (1987). Polysaccharides: Structural Diversity and Functional Versatility. 2nd ed. Boca Raton, Florida. pp. 385-386.
[22] Aveyard, Robert; Binks, B. P., and Clint, J. H. (2003). Encyclopedia of Biocolloid and Biointerface Science, 2 Volume Set. New Jersey: John Wiley and Sons.
[23] Frelichowska, J.; Bolzinger, M. A., and Chevalier, Y. (2010, November). Effects of solid particle content on properties of o/w Pickering emulsions. J. Colloid Interface Sci. 351(2), 348-356.
[24] Kalashnikova, I; Bizot, H; Cathala, B, and Capron, I. (2011). Engineering Aspect of Food Emulsification and Homogenization. Boca Raton, Florida: CRC Press. p. 117.
[25] Rayner, M; Marku, D; Eriksson, M.; Sjöö, M.; Dejmek, P., and Wahlgren, M. (2014, September). Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications. Colloids Surf A Physicochem Eng Asp. 458, 48-62.
[26] Li, Z; Wu, H.; Yang, M.; Xu, D; Chen, J.; Feng, H; Lu, Y.; Zhang, L.; Yu, Y., and Kang, W. (2018, Febuary). Stability mechanism of O/W Pickering emulsions stabilized with regenerated cellulose. Carbohyd Polym. 181, 224-233.
[27] Xhanari, Klodian; Syverud, K., and Stenius, P. (2011, Febuary). Emulsions stabilized by microfibrillated cellulose: The effect of hydrophobization, concentration and o/w ratio. J. Dispers Sci Technol. 32, 447.
[28] Fujisawa, S., Togawa, E., and Kuroda, K. (2017, November). Nanocellulose-stabilized Pickering emulsions and their applications. Sci Technol Adv Mater. 18(1), 959-971.
[28] Oza, K. P. , and Frank, S. G. (1986). Multiple Emulsion: Technology and Application. New Jersey: John Wiley and Sons.
[30] Carrillo, Carlos A.; Nypelö, T. E., and Rojas, O. J. (2015, May). Cellulose nanofibrils for one-step stabilization of multiple emulsions (W/O/W) based on soybean oil. J. Colloid Interface Sci. 445, 166-173.
[2] McClements, D. J. (2005). Food Emulsions: Principles, Practices, and Techniques. 2nd ed. Boca Raton, FL: CRC Press.
[3] Hasenhuettl, G. L., and Hartel, R. W. (1997). Food emulsifiers and their applications. New York: Chapman and Hall.
[4] Surh, J.; Decker, E. A., and McClements, D. J. (2006, July). Properties and stability of oil-in-water emulsions stabilized by fish gelatin. Food Hydrocoll. 20(5), 596-606.
[5] Surh, J.; Ward, L. S., and McClements, D. J. (2006, August). Ability of conventional and nutritionally-modified whey protein concentrated to stabilize oil-in-water emulsions. Food Res Int. 39(7), 761-771.
[6] Yun, S. E, and Hong, S. T. (2007, July-August). Isolation and investigation of emulsifying properties of surface-active substances from rice bran. Food Hydrocoll. 21(5-6), 838-843.
[7] Turbak, A. F; Snyder, F. W., and Sandberg, K. R. (1983). Suspensions containing microfibrillated cellulose. U.S. Patent No. 4,378,381.
[8] Serpa, A.; Velásquez-Cock, J.; Gañán, P.; Castro, C.; Vélez, L., and Zuluaga, R. (2016, June). Vegetable nanocellulose in food science: A review. Food Hydrocoll. 57, 178-186.
[9] Pelissari, F. M.; Andrade-Mahecha, M. M.; do Amaral Sobral, P. J., and Menegalli, F. C. (2017, November). Nanocomposites based on banana starch reinforced with cellulose nanofibers isolated from banana peels. J. Colloid Interface Sci. 505, 154-167.
[10] Deepa, B; Abraham, E.; Cordeiro, N.; Mozetic, M.; Mathew, A. P.; Oksman, K.; Faria, M.; Thomas, S., and Pothan, L. A. (2015, April). Utilization of various lignocellulosic biomass for the production of nanocellulose: a comparative study. Cellulose. 22(2), 1075-1090.
[11] Jiang, Feng, and Hsieh, You-Lo. (2013, June). Chemically and mechanically isolated nanocellulose and their self-assembled structures. Carbohydr Polym. 95(1), 32-40.
[12] Kardam, A.; Raj, K. R.; Srivastava, S., and Srivastava, M. M. (2014, February). Nanocellulose fibers for biosorption of cadmium, nickel, and lead ions from aqueous solution. Clean Techn Environ Policy. 16(2), 385-393.
[13] Chen, Y.; Wu, Q.; Huang, B.; Huang, M., and Ai, X. (2014, December). Isolation and characteristics of cellulose and nanocellulose from lotus leaf stalk agro-wastes. BioResources. 10(1), 684-696.
[14] Rehman, N.; de Miranda, M. I. G.; Rosa, S. M.; Pimentel, D. M.; Nachtigall, S. M., and Bica, C. I. (2014, June). Cellulose and nanocellulose from maize straw: an insight on the crystal properties. J. Polym Environ. 22(2), 252-259.
[15] García, A.; Gandini, A.; Labidi, J.; Belgacem, N.; and Bras, J. (2016, December). Industrial and crop wastes: A new source for nanocellulose biorefinery. Ind Crop Prod. 93, 26-38.
[16] Zarena, A. S.; Bhattacharya, S.; and Kadimi, U. S. (2012, November). Mangosteen oil-in-water emulsions: rheology, creaming, and microstructural characteristics during storage. Food Bioprocess Technol. 5(8), 3007-3013.
[17] Winuprasith, T; and Suphantharika, M. (2013, August). Nanofibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: Preparation, characterization, and evaluation as an emulsion stabilizer. Food Hydrocoll. 32(2), 383-394.
[18] Winuprasith, T; and Suphantharika, M. (2015, January). Properties and stability of oil-in-water emulsions stabilized by Nanofibrillated cellulose from mangosteen rind. Food Hydrocoll. 43, 690-699.
[19] Worrasinchai, S; Suphantharika, M; Pinjai, S, and Jamnong, P. (2006, January). β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise. Food hydrocoll. 20(1), 68-78.
[20] Guerra-Rosas, M. I.; Morales-Castro, J.; Ochoa-Martínez, L. A.; Salvia-Trujillo, L., and Martín-Belloso, O. (2016, January). Long-term stability of food-grade nanoemulsions from high
methoxyl pectin containing essential oils. Food hydrocoll. 52, 438-466.
[21] Clark, A. H., and Ross-Murphy, S. B. (1987). Polysaccharides: Structural Diversity and Functional Versatility. 2nd ed. Boca Raton, Florida. pp. 385-386.
[22] Aveyard, Robert; Binks, B. P., and Clint, J. H. (2003). Encyclopedia of Biocolloid and Biointerface Science, 2 Volume Set. New Jersey: John Wiley and Sons.
[23] Frelichowska, J.; Bolzinger, M. A., and Chevalier, Y. (2010, November). Effects of solid particle content on properties of o/w Pickering emulsions. J. Colloid Interface Sci. 351(2), 348-356.
[24] Kalashnikova, I; Bizot, H; Cathala, B, and Capron, I. (2011). Engineering Aspect of Food Emulsification and Homogenization. Boca Raton, Florida: CRC Press. p. 117.
[25] Rayner, M; Marku, D; Eriksson, M.; Sjöö, M.; Dejmek, P., and Wahlgren, M. (2014, September). Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications. Colloids Surf A Physicochem Eng Asp. 458, 48-62.
[26] Li, Z; Wu, H.; Yang, M.; Xu, D; Chen, J.; Feng, H; Lu, Y.; Zhang, L.; Yu, Y., and Kang, W. (2018, Febuary). Stability mechanism of O/W Pickering emulsions stabilized with regenerated cellulose. Carbohyd Polym. 181, 224-233.
[27] Xhanari, Klodian; Syverud, K., and Stenius, P. (2011, Febuary). Emulsions stabilized by microfibrillated cellulose: The effect of hydrophobization, concentration and o/w ratio. J. Dispers Sci Technol. 32, 447.
[28] Fujisawa, S., Togawa, E., and Kuroda, K. (2017, November). Nanocellulose-stabilized Pickering emulsions and their applications. Sci Technol Adv Mater. 18(1), 959-971.
[28] Oza, K. P. , and Frank, S. G. (1986). Multiple Emulsion: Technology and Application. New Jersey: John Wiley and Sons.
[30] Carrillo, Carlos A.; Nypelö, T. E., and Rojas, O. J. (2015, May). Cellulose nanofibrils for one-step stabilization of multiple emulsions (W/O/W) based on soybean oil. J. Colloid Interface Sci. 445, 166-173.
ดาวน์โหลด
เผยแพร่แล้ว
2020-03-30
รูปแบบการอ้างอิง
จาบลาภ พ. ., & วิญญูประสิทธิ์ ธ. . (2020). การประยุกต์ใช้นาโนไฟบริลเซลลูโลสที่สกัดจากเปลือกมังคุดเป็นอิมัลซิไฟเออร์เชิงเดี่ยว ในมายองเนส (APPLICATION OF NANOFIBRILLATED CELLULOSE EXTRACTED FROM MANGOSTEEN RIND AS A SINGLE EMULSIFIER IN MAYONNAISE). วารสารมหาวิทยาลัยศรีนครินทรวิโรฒ สาขาวิทยาศาสตร์และเทคโนโลยี, 11(22, July-December), 119–130. สืบค้น จาก https://ph02.tci-thaijo.org/index.php/swujournal/article/view/240372
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วารสารมหาวิทยาลัยศรีนครินทรวิโรฒ สาขาวิทยาศาสตร์และเทคโนโลยี อยู่ภายใต้การอนุญาต Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC-BY-NC-ND 4.0) เว้นแต่จะระบุไว้เป็นอย่างอื่น โปรดอ่านหน้านโยบายของวารสารสำหรับข้อมูลเพิ่มเติมเกี่ยวกับการเข้าถึงแบบเปิด ลิขสิทธิ์ และการอนุญาต
