Banana peel nanocellulose and soy protein hydrolysate complexed colloidal nanoparticles synthesis using ultrasonic interventions: characterization and stable pickering emulsion formation

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dc.contributor.authorGogoi P.
dc.contributor.authorManhot N.K.
dc.contributor.authorGautam G.
dc.contributor.authorDuary R.K.
dc.date.accessioned2025-01-13T07:05:20Z
dc.date.available2025-01-13T07:05:20Z
dc.date.issued2024
dc.description.abstractPickering based emulsion system are been gaining interest in active delivery of encapsulated molecules in food system. In the present study, cellulose nanoparticles (CNPs) were isolated from food waste (banana peel) using acid hydrolysis followed by high-intensity ultrasonication. The complex colloidal nanoparticles (CNPSPH) were fabricated using hydrogen bonding and electrostatic interactions between cellulose nanoparticles and soy protein hydrolysates. With 400�W power level for 30�min, size of 53.11 � 1.45�nm with polydispersity index of 0.21 � 0.21 and Zeta potential of ? 34.33 � 0.77 were noted for generated CNPs. The three-phase contact angle (o/w) of CNPSPH at a mass ratio of 1:1 CNPs to SPHs (CNPSPH 1:1) was approximately 89.07�, indicating as effective Pickering emulsifiers. Furthermore, the stability of the Pickering emulsion stabilised by CNPSPH complex was investigated under various pH and temperature conditions. The findings will provide solution in development of nanocellulose-soy protein complex particles for a stabilized Pickering emulsion formation. � The Korean Society of Food Science and Technology 2023.
dc.identifier.doi10.1007/s10068-023-01477-w
dc.identifier.issn12267708
dc.identifier.urihttps://dl.bhu.ac.in/ir/handle/123456789/1920
dc.language.isoen
dc.publisherThe Korean Society of Food Science and Technology
dc.subjectCellulose nanoparticles
dc.subjectEmulsion
dc.subjectPickering emulsion
dc.subjectPolysaccharide
dc.subjectSoy protein hydrolysates complex colloidal nanoparticles
dc.titleBanana peel nanocellulose and soy protein hydrolysate complexed colloidal nanoparticles synthesis using ultrasonic interventions: characterization and stable pickering emulsion formation
dc.typeArticle
journal.titleFood Science and Biotechnology
journalvolume.identifier.volume33

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