Extraction and comparison of cellulose nanocrystals from lemon (Citrus limon) seeds using sulfuric acid hydrolysis and oxidation methods.

Environmental pollution problems caused by plastic-based packaging promote alternative sustainable solutions to be imminent. Chitosan and gelatin are attracting great attentions in food packaging applications and representing interesting biomaterials for developing edible packaging film due to their excellent inherent properties including degradability, edibility, film-forming property and compatible nature. With the development of technology and economy, food-grade chitosan and food-grade gelatin are emerging and produced under legislation or standards proposed by the government or organization. These chitosan and gelatin could form uniform film-forming solutions and fabricate edible films by strategies including casting, electrospinning and thermoplastic method. The emerging chitosan-gelatin composite films with excellent physical properties including mechanical property, surface hydrophobic property, color property, barrier property and thermal property have achieved great developments. This article comprehensively reviews recent advances in legislation of raw materials, fabrication strategies and physical properties of chitosan-gelatin based edible films.

Edible films from chitosan-gelatin: Physical properties and food packaging application

Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

Preparation of high thermal stability gelatin emulsion and its application in 3D printing

Polysaccharide-based Pickering emulsions: Formation, stabilization and applications

Background Pickering emulsions stabilized by solid particles have captured a growing interest recently due to their outstanding stability. Among various solid stabilizers, cellulose nanocrystals (CNCs) mainly from agricultural and forestry wastes have emerged as promising materials in Pickering emulsions application due to their favorable properties such as nanostructure, high aspect ratio, biocompatibility, amphiphilicity, low toxicity, and renewability. Scope and approach In this review, the source and extraction methods of CNCs are summarized briefly. Then, the recent advances in CNCs stabilized Pickering emulsions are highlighted, including the factors affecting the emulsification performance of CNCs itself and the synergistic effect induced by other substances. Furthermore, the food-related research, safety issue and the promising research trends of CNCs stabilized Pickering emulsions are also outlined. Key findings and conclusions The properties of CNCs mainly depend on the cellulose sources and extraction processes. The morphology, surface charge, wettability and crystalline allomorph of CNCs can influence emulsifying ability as Pickering stabilizers. The synergistic effect induced by other substances (i.e. polysaccharide, protein, polyphenol, lignin, surfactant, and inorganic particle) increases potential of CNCs in Pickering emulsions application. The food-related research of CNCs stabilized Pickering emulsions currently focuses on delivering bioactive compounds, improving stability and controlling lipid digestion. Future studies could devote more efforts to effective and green extraction of CNCs, revealing stabilization mechanism in a multicomponent system and developing functional applications of CNCs-based Pickering emulsions. In addition, the safety assessment involving CNCs and their stabilized emulsions deserves more attention for food-related applications.

Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge

Direct fabrication of hierarchically processed pineapple peel hydrogels for efficient Congo red adsorption.

Co-stabilization and properties regulation of Pickering emulsions by cellulose nanocrystals and nanofibrils from lemon seeds

Molecular structures of octenyl succinic anhydride modified starches in relation to their ability to stabilize high internal phase emulsions and oleogels

Jihong Wu

Papers

Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge

Direct fabrication of hierarchically processed pineapple peel hydrogels for efficient Congo red adsorption.

Co-stabilization and properties regulation of Pickering emulsions by cellulose nanocrystals and nanofibrils from lemon seeds

Molecular structures of octenyl succinic anhydride modified starches in relation to their ability to stabilize high internal phase emulsions and oleogels