Surface-modified cellulose nanofibrils (CNFs) with enhanced functionality for potential food applications
Published: 2025
Publication Name: Food Bioscience
Publication URL: https://doi-org.wv-o-ursus-proxy02.ursus.maine.edu/10.1016/j.fbio.2025.107608
Abstract:
Cellulose nanofibrils (CNFs) are nano-scale materials with limited current applications but promising prospects in foods. Surface modification of CNFs to modulate their functionality without affecting their dispersibility can unlock multiple uses for the food industry. In this study, highly dispersible phenolic acid (syringic, vanillic, cinnamic, coumaric, and vanillic acid) modified CNFs were produced and their functionality was evaluated. CNFs were co-freeze-dried with 4-dimethylaminopyridine and then modified using the Steglich esterification method. The modified CNFs were assessed for their hydrophobicity, crystallinity, film-forming capacity, thermal stability, antioxidant activity, emulsification capacity, and rheological properties. Upon successful modification of CNFs with the phenolic acids, modified fibrils showed a significant (p < 0.05) increase in (2,2-diphenyl-1-picrylhydrazyl) DPPH radical scavenging activity and the capacity to limit omega-3 polyunsaturated fatty acid oxidation in a Pickering emulsion system, with a lower TBARS production (0.34 mg (malondialdehyde) MDA/kg) when compared to a CNF control (0.77 mg MDA/kg). Furthermore, the modified CNFs had enhanced hydrophobicity and dispersibility and displayed rheology-modifying properties when added to low-fat mayonnaise. The results indicate that upon modification with phenolic acids, CNFs can be successfully deployed in food systems susceptible to rancidity. This study provides evidence that CNFs can be tailored for specific food applications through surface modification.