The Effect of Lecithin and Maltodextrin on the Stability of Nano/Submicron Cellulose Suspension and Its Rehydration of Lyophilized Powder
Date Issued
2009
Date
2009
Author(s)
Lo, Wei-Ta
Abstract
Cellulose is the most broadly-distributed and abundant polysaccharide in nature. It is also known as dietary fiber in food. It has been proved that dietary fiber can improve human health, such as promoting gastrointestinal peristalsis, preventing constipation and colon cancer, reducing cholesterol, stabilizing blood sugar level and reducing weight. In this study, the stability of nano/submicron cellulose particles suspending in water and the rehydration ability of the lyophilized powder were investigated. Addition of lecithin worked as an emulsifier improved the stability of nano/submicron cellulose suspension, while the addition of maltodextrin worked as an excipient to improve the rehydration ability of the lyophilized powder.amples of nano/submicron cellulose particles adding different amount of lecithin and maltodextrin were milled for 90 min. Suspension without the addition of lecithin was unstable because of the increase in specific surface area and surface energy, which resulted in the aggregation of particles. For samples with the addition of lecithin, stability over time was observed, turbidity variations were all within ± 1%, no syneresis was found, and zeta potentials were under -30 mV. The addition of 1.25% lecithin performed the best water holding capacity, and this condition was chose to proceed with the experiments of rehydration ability. After rehydrating the lyophilized powder without the addition of maltodextrin, no nano/submicron cellulose particles was found in the sample and the suspensions was very unstable. For the samples with the addition of 50% and 100% maltodextrin to the cellulose suspension with 1.25% lecithin, 7% and 10% nano/submicron particles were present in the samples, turbidity variations were -8% and 33%, and zeta potentials were -17 and -12 mV, respectively. Slight syneresis occurred but the samples were more stable than the ones without the addition of maltodextrin.dding appropriate amount of lecithin enhanced the stability of nano/submicron cellulose suspension; sample with 1.25% lecithin was found to be the most stable. The addition of maltodextrin improved the rehydration ability of nano/submicron cellulose lyophilized powder, but decreased the stability. It can effectively delay the change in physical characteristics after lyophilizing. The addition of 50% maltodextrin showed better stability and the rehydration ability with 100% maltodextrin performed well. The addition of lecithin can enhance stability and the addition of maltodextrin can improve rehydration.
Subjects
cellulose
media milling
lecithin
stability
maltodextrin
rehydration
SDGs
Type
thesis
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