Edible foam based on pickering effect of bacterial cellulose nanofibrils and soy protein isolates featuring interfacial network stabilization
2019
Abstract Edible solid foams with tunable structure and mechanical property had attracted increasing interests in a diversity of applications for food industries. Here we presented a facile method for the fabrication of edible solid foams via Pickering emulsion technology. The O/W Pickering emulsions stabilized by soy protein isolate (SPI)/bacterial cellulose were prepared, it exhibited the smaller droplets size and better physical stability with the increasing contents of soy protein isolate/bacterial cellulose or with increased oil volume. Moreover, rheological analysis indicated that the emulsions had shear-thinning and gel-like rheological behaviors. After the removal of the solvent from emulsions, soy protein isolate/bacterial cellulose solid foams were obtained. The foams had novel mechanical properties, and the plateau stress could reach to 27.7 KPa and the corresponding densification strain energy reached to 15.5 kJ/m3. Furthermore, the COS-7 cell culture experiment suggested that the solid foams had no cytotoxicity and performed excellent biocompatibility.
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