{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T01:26:30Z","timestamp":1760145990966,"version":"build-2065373602"},"reference-count":43,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2024,9,19]],"date-time":"2024-09-19T00:00:00Z","timestamp":1726704000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Guangdong Basic and Applied Basic Research Foundation","award":["2020A1515110263","32101958","2022B1212010015","GPKLIFM-KF-202307","R2021YJ-YB3005","R2020QD-041"],"award-info":[{"award-number":["2020A1515110263","32101958","2022B1212010015","GPKLIFM-KF-202307","R2021YJ-YB3005","R2020QD-041"]}]},{"name":"National Natural Science Foundation of China","award":["2020A1515110263","32101958","2022B1212010015","GPKLIFM-KF-202307","R2021YJ-YB3005","R2020QD-041"],"award-info":[{"award-number":["2020A1515110263","32101958","2022B1212010015","GPKLIFM-KF-202307","R2021YJ-YB3005","R2020QD-041"]}]},{"name":"Open Project Program of the Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University","award":["2020A1515110263","32101958","2022B1212010015","GPKLIFM-KF-202307","R2021YJ-YB3005","R2020QD-041"],"award-info":[{"award-number":["2020A1515110263","32101958","2022B1212010015","GPKLIFM-KF-202307","R2021YJ-YB3005","R2020QD-041"]}]},{"name":"special fund for scientific innovation strategy\u2014construction of high-level academy of agriculture science","award":["2020A1515110263","32101958","2022B1212010015","GPKLIFM-KF-202307","R2021YJ-YB3005","R2020QD-041"],"award-info":[{"award-number":["2020A1515110263","32101958","2022B1212010015","GPKLIFM-KF-202307","R2021YJ-YB3005","R2020QD-041"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Polymers"],"abstract":"<jats:p>There is a growing trend in incorporating biomass-based engineered nanomaterials into food products to enhance their quality and functionality. The zeta potential, droplet size, microstructure, and content of free fatty acid (FFA) release were determined to investigate the influence of a plant-derived particle stabilizer, i.e., lignin-containing cellulose nanofibrils (LCNFs). Remarkable differences were observed during digestion stages, which were found to be correlated with the concentrations of LCNFs. The gradual FFA release in the small intestine stage from LCNF-coated lipid droplets was monitored over time, with a final lowest release of FFAs amounting to 26.3% in the emulsion containing 20.0% (v\/v) of the dispersed phase stabilized by 3 mg\/mL of LCNFs. This release can be attributed to the physical barrier at lipid droplet surfaces and the network effect created by the free LCNFs in the continuous phase. This work provides a foundation for the potential application of nature-derived LCNF materials in reducing fat absorbance.<\/jats:p>","DOI":"10.3390\/polym16182648","type":"journal-article","created":{"date-parts":[[2024,9,19]],"date-time":"2024-09-19T08:12:27Z","timestamp":1726733547000},"page":"2648","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["In Vitro Gastrointestinal Digestion of Corn-Oil-in-Water Pickering Emulsions: Influence of Lignin-Containing Cellulose Nanofibrils Loading"],"prefix":"10.3390","volume":"16","author":[{"given":"Langhong","family":"Wang","sequence":"first","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan 528225, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lin","family":"Liu","sequence":"additional","affiliation":[{"name":"Sericulture & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jun","family":"Li","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jianming","family":"Liao","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China"},{"name":"College of Chemical and Material Engineering, Quzhou University, Quzhou 324000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8903-3874","authenticated-orcid":false,"given":"Bin","family":"Li","sequence":"additional","affiliation":[{"name":"CAS Key Laboratory of Biofuels, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wenjuan","family":"Jiao","sequence":"additional","affiliation":[{"name":"Sericulture & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9170-3419","authenticated-orcid":false,"given":"Shasha","family":"Guo","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China"},{"name":"CAS Key Laboratory of Biofuels, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2024,9,19]]},"reference":[{"key":"ref_1","unstructured":"NCD Risk Factor Collaboration (NCD-RisC) (2024). Worldwide Trends in Underweight and Obesity from 1990 to 2022: A Pooled Analysis of 3663 Population-Representative Studies with 222 Million Children, Adolescents, and Adults. Lancet, 403, 1027\u20131050."},{"key":"ref_2","unstructured":"GBD 2019 Risk Factors Collaborators (2020). Global Burden of 87 Risk Factors in 204 Countries and Territories, 1990\u20132019: A Systematic Analysis for the Global Burden of Disease Study 2019. Lancet, 396, 1223\u20131249."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"103011","DOI":"10.1016\/j.cis.2023.103011","article-title":"The Colloid and Interface Strategies to Inhibit Lipid Digestion for Designing Low-Calorie Food","volume":"321","author":"Chen","year":"2023","journal-title":"Adv. Colloid Interface Sci."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"6469","DOI":"10.1021\/acsnano.8b03074","article-title":"Reducing Intestinal Digestion and Absorption of Fat Using a Nature-Derived Biopolymer: Interference of Triglyceride Hydrolysis by Nanocellulose","volume":"12","author":"DeLoid","year":"2018","journal-title":"ACS Nano"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"118835","DOI":"10.1016\/j.carbpol.2021.118835","article-title":"In Vitro Gastrointestinal Digestibility of Corn Oil-in-Water PICKERING Emulsions Stabilized by Three Types of Nanocellulose","volume":"277","author":"Li","year":"2022","journal-title":"Carbohydr. Polym."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"107480","DOI":"10.1016\/j.foodhyd.2021.107480","article-title":"Effects of the Interaction between Bacterial Cellulose and Soy Protein Isolate on the Oil-Water Interface on the Digestion of the Pickering Emulsions","volume":"126","author":"Zhang","year":"2022","journal-title":"Food Hydrocoll."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.foodhyd.2016.04.047","article-title":"Influence of Emulsifier Type on the In Vitro Digestion of Fish Oil-in-Water Emulsions in the Presence of an Anionic Marine Polysaccharide (Fucoidan): Caseinate, Whey Protein, Lecithin, or Tween 80","volume":"61","author":"Chang","year":"2016","journal-title":"Food Hydrocoll."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"115796","DOI":"10.1016\/j.lwt.2024.115796","article-title":"Novel Pickering Emulsion Stabilized by Glycated Casein Embedding Curcumin: Stability, Bioaccessibility and Antioxidant Properties","volume":"194","author":"Wang","year":"2024","journal-title":"LWT"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"108512","DOI":"10.1016\/j.foodhyd.2023.108512","article-title":"In Vitro Digestion Properties of Different Chitin Nanofibrils Stabilized Lipid Emulsions","volume":"139","author":"Zou","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/j.foodhyd.2018.04.047","article-title":"Encapsulation of Vitamin D3 in Pickering Emulsions Stabilized by Nanofibrillated Mangosteen Cellulose: Impact on In Vitro Digestion and Bioaccessibility","volume":"83","author":"Winuprasith","year":"2018","journal-title":"Food Hydrocoll."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"e486","DOI":"10.1002\/agt2.486","article-title":"Pickering Multiphase Materials Using Plant-Based Cellulosic Micro\/Nanoparticles","volume":"5","author":"Liu","year":"2024","journal-title":"Aggregate"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"111591","DOI":"10.1016\/j.indcrop.2019.111591","article-title":"Lignins from Sugarcane Bagasse: Renewable Source of Nanoparticles as Pickering Emulsions Stabilizers for Bioactive Compounds Encapsulation","volume":"140","author":"Bertolo","year":"2019","journal-title":"Ind. Crops Prod."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"709","DOI":"10.1016\/j.foodhyd.2019.04.039","article-title":"Oil-in-Water Pickering Emulsions via Microfluidization with Cellulose Nanocrystals: 2. In Vitro Lipid Digestion","volume":"96","author":"Bai","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1016\/j.foodhyd.2013.09.019","article-title":"Tailoring the Digestion of Structured Emulsions Using Mixed Monoglyceride\u2013Caseinate Interfaces","volume":"36","author":"Day","year":"2014","journal-title":"Food Hydrocoll."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"119885","DOI":"10.1016\/j.carbpol.2022.119885","article-title":"Morphological and Rheological Properties of Cellulose Nanofibrils Prepared by Post-Fibrillation Endoglucanase Treatment","volume":"295","author":"Wang","year":"2022","journal-title":"Carbohydr. Polym."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"4622","DOI":"10.1039\/D4GC00335G","article-title":"Efficient Fractionation of Pure Hemicellulose with High DP from Bleached Hardwood Pulp Using LiBr\u00b73H2O and Co-Production of Dissolving Pulp","volume":"26","author":"Gong","year":"2024","journal-title":"Green Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"111733","DOI":"10.1016\/j.indcrop.2019.111733","article-title":"Tuning the Stability and Microstructure of fine Pickering Emulsions Stabilized by Cellulose Nanocrystals","volume":"141","author":"Chen","year":"2019","journal-title":"Ind. Crops Prod."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"12581","DOI":"10.1021\/acsami.0c22560","article-title":"Pickering Emulsions via Interfacial Nanoparticle Complexation of Oppositely Charged Nanopolysaccharides","volume":"13","author":"Huan","year":"2021","journal-title":"ACS Appl. Mater. Interfaces"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1146\/annurev-food-061920-123242","article-title":"Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses","volume":"12","author":"Bai","year":"2020","journal-title":"Annu. Rev. Food. Sci. Technol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1039\/C2FO30129F","article-title":"In Vitro Lipid Digestion of Chitin Nanocrystal Stabilized o\/w Emulsions","volume":"4","author":"Tzoumaki","year":"2013","journal-title":"Food Funct."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"100830","DOI":"10.1016\/j.cogsc.2023.100830","article-title":"Lignin-Containing Nanocelluloses (LNCs) as Renewable and Sustainable Alternatives: Prospects, and Challenges","volume":"41","author":"Kumar","year":"2023","journal-title":"Curr. Opin. Green Sustain. Chem."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"9723","DOI":"10.1039\/D1GC02841C","article-title":"Lignin-Containing Cellulose Nanomaterials: Preparation and Applications","volume":"23","author":"Liu","year":"2021","journal-title":"Green Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"1853","DOI":"10.1007\/s10570-019-02899-8","article-title":"On the Potential of Lignin-Containing Cellulose Nanofibrils (LCNFs): A Review on Properties and Applications","volume":"27","author":"Solala","year":"2019","journal-title":"Cellulose"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"e2002264","DOI":"10.1002\/adma.202002264","article-title":"Surface and Interface Engineering for Nanocellulosic Advanced Materials","volume":"33","author":"Yang","year":"2021","journal-title":"Adv. Mater."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"110738","DOI":"10.1016\/j.foodres.2021.110738","article-title":"Lignocellulose Nanocrystals from Pineapple Peel: Preparation, Characterization and Application as Efficient Pickering Emulsion Stabilizers","volume":"150","author":"Chen","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"693","DOI":"10.1021\/acs.biomac.8b01364","article-title":"Strong, Ductile, and Waterproof Cellulose Nanofibril Composite Films with Colloidal Lignin Particles","volume":"20","author":"Farooq","year":"2019","journal-title":"Biomacromolecules"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1064","DOI":"10.1016\/j.ijbiomac.2019.10.074","article-title":"Atomic Force Microscopy Reveals How Relative Humidity Impacts the Young\u2019s Modulus of Lignocellulosic Polymers and Their Adhesion with Cellulose Nanocrystals at the Nanoscale","volume":"147","author":"Marcuello","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"117223","DOI":"10.1016\/j.carbpol.2020.117223","article-title":"Residual Lignin in Cellulose Nanofibrils Enhances the Interfacial Stabilization of Pickering Emulsions","volume":"253","author":"Guo","year":"2021","journal-title":"Carbohydr. Polym."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"121541","DOI":"10.1016\/j.carbpol.2023.121541","article-title":"Formulation and Stabilization of High Internal Phase Emulsions via Mechanical Cellulose Nanofibrils\/Ethyl Lauroyl Arginate Complexes","volume":"324","author":"Huang","year":"2024","journal-title":"Carbohydr. Polym."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"991","DOI":"10.1038\/s41596-018-0119-1","article-title":"Infogest Static In Vitro Simulation of Gastrointestinal Food Digestion","volume":"14","author":"Brodkorb","year":"2019","journal-title":"Nat. Protoc."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"120154","DOI":"10.1016\/j.carbpol.2022.120154","article-title":"Heteroaggregation Effects on Pickering Stabilization Using Oppositely Charged Cellulose Nanocrystal and Nanochitin","volume":"299","author":"Guo","year":"2023","journal-title":"Carbohydr. Polym."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"9066","DOI":"10.1021\/acssuschemeng.2c01059","article-title":"Depletion Effects and Stabilization of Pickering Emulsions Prepared from a Dual Nanocellulose System","volume":"10","author":"Guo","year":"2022","journal-title":"ACS Sustain. Chem. Eng."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"113963","DOI":"10.1016\/j.foodres.2024.113963","article-title":"Modulating Digestibility and Stability of Pickering Emulsions Based on Cellulose Nanofibers","volume":"178","author":"Chevalier","year":"2024","journal-title":"Food. Res. Int."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"113093","DOI":"10.1016\/j.indcrop.2020.113093","article-title":"Ultra-Stable Soybean Oil-in-Water Emulsions Stabilized by a Polymeric Surfactant Derived from Soybean Oil","volume":"160","author":"Zhai","year":"2021","journal-title":"Ind. Crops Prod."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"9132","DOI":"10.1021\/acssuschemeng.3c01972","article-title":"Sustainable Production of Stable Lignin Nanoparticle-Stabilized Pickering Emulsions via Cellulose Nanofibril-Induced Depletion Effect","volume":"11","author":"Wang","year":"2023","journal-title":"ACS Sustain. Chem. Eng."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1571","DOI":"10.1039\/C8GC00134K","article-title":"Pickering Emulsions by Combining Cellulose Nanofibrils and Nanocrystals: Phase Behavior and Depletion Stabilization","volume":"20","author":"Bai","year":"2018","journal-title":"Green Chem."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"927","DOI":"10.1021\/acs.jafc.8b04287","article-title":"In Vitro Gastrointestinal Digestibility of Crystalline Oil-in-Water Emulsions: Influence of Fat Crystal Structure","volume":"67","author":"Jiao","year":"2019","journal-title":"J. Agric. Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"7062","DOI":"10.1021\/acs.jafc.0c00212","article-title":"In Vitro Gastrointestinal Digestion of Palm Olein and Palm Stearin-in-Water Emulsions with Different Physical States and Fat Contents","volume":"68","author":"Wan","year":"2020","journal-title":"J. Agric. Food Chem."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"577","DOI":"10.1080\/10408390902841529","article-title":"Structural design principles for delivery of bioactive components in nutraceuticals and functional foods","volume":"49","author":"McClements","year":"2009","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"1270","DOI":"10.1016\/j.foodhyd.2008.09.008","article-title":"Colloidal Stability and Interactions of milk-Protein-Stabilized Emulsions in an Artificial Saliva","volume":"23","author":"Sarkar","year":"2009","journal-title":"Food Hydrocoll."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"137521","DOI":"10.1016\/j.foodchem.2023.137521","article-title":"Modulating In Vitro Gastrointestinal Digestion of Nanocellulose-Stabilized Pickering Emulsions by Altering Particle Surface Charge","volume":"434","author":"Zhang","year":"2024","journal-title":"Food Chem."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"253","DOI":"10.1016\/j.foodchem.2008.09.069","article-title":"Influence of Initial Emulsifier Type on Microstructural Changes Occurring in Emulsified Lipids during In Vitro Digestion","volume":"114","author":"Hur","year":"2009","journal-title":"Food Chem."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"1938","DOI":"10.1016\/j.foodhyd.2011.02.022","article-title":"Aspects of Milk-Protein-Stabilised Emulsions","volume":"25","author":"Singh","year":"2011","journal-title":"Food Hydrocoll."}],"container-title":["Polymers"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2073-4360\/16\/18\/2648\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T15:59:39Z","timestamp":1760111979000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2073-4360\/16\/18\/2648"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,9,19]]},"references-count":43,"journal-issue":{"issue":"18","published-online":{"date-parts":[[2024,9]]}},"alternative-id":["polym16182648"],"URL":"https:\/\/doi.org\/10.3390\/polym16182648","relation":{},"ISSN":["2073-4360"],"issn-type":[{"type":"electronic","value":"2073-4360"}],"subject":[],"published":{"date-parts":[[2024,9,19]]}}}