The properties of Pickering emulsions stabilized by bacterial cellulose nanofibrils and its retarding effect on lipid...

The rate of lipid digestion can be delayed by the interface modulation of O/W Pickering emulsions. In this study, bacterial cellulose nanofibrils prepared by ball milling synergized with electron beam irradiation (B-IB50) were used as stabilizers to prepare Pickering emulsions. Results showed that B-IB50 formed emulsion systems with good stability. Especially when the content of B-IB50 was >0.6 wt%, emulsions showed excellent storage and environmental stability. Notably, at pH 2.0, the electrostatic repulsion between fibrils was weakened leading to closer cross-linking and giving better protection to the oil droplets. When the content of B-IB50 in emulsions increased from 0.2 wt% to 1.0 wt%, the release of FFA decreased from 66.7 % to 37.8 % during digestion, which indicated that the presence of more B-IB50 inhibited the digestion of lipids. Main mechanisms were proposed for the results: (1) B-IB50 formed a dense interface layer that reduced the binding area of bile salts and lipases; (2) B-IB50 formed the three-dimensional network structure limiting the displacement of bile salts and lipases, thereby reducing the binding to lipids. This study provided theoretical ideas for developing emulsion-based functional foods with lipid-reducing effects.