Lignin-containing cellulose nanocrystals from maple leaves: A natural Pickering emulsion stabilizer for food preservation
Chuye Ji, Yixiang Wang
Abstract
Cellulose nanocrystals have been obtained from maple leaves for stabilizing Pickering emulsions, but a chemical modification is required to improve hydrophobicity and the yield is relatively low due to the removal of non-cellulose components. Herein, lignin was retained while isolating cellulose from maple leaves, and the prepared lignin-containing cellulose nanocrystals (LCNCs) were applied as natural Pickering emulsion stabilizers. Rod-like shaped LCNCs with tunable lignin contents had suitable hydrophobicity and high aspect ratios, resulting in long-term stability of LCNC-stabilized Pickering emulsions. The obtained emulsions provided good encapsulation and protection of cinnamaldehyde, and the controlled release of cinnamaldehyde promoted sustained antibacterial efficacy. Both direct-contact and non-contact preservation modes were investigated for shrimp preservation, where headspace release of cinnamaldehyde from emulsions at non-contact mode was more effective in inhibiting bacterial proliferation compared to direct-contact (spray-coating) mode. This work demonstrates the feasibility of developing value-added LCNCs from maple leaves as sustainable Pickering emulsion stabilizers. • Lignin-containing cellulose nanocrystals (LCNCs) were isolated from maple leaves. • LCNCs with tunable lignin content could serve as natural Pickering emulsion stabilizers. • LCNC-stabilized emulsion showed good encapsulation and protection of cinnamaldehyde. • Cinnamaldehyde-loaded Pickering emulsions exhibited long-term antibacterial efficacy. • Both non-contact and contact preservation modes extended shelf life of shrimp.