Abstract Avocado oil-based high internal phase emulsions (HIPEs) were formed and stabilized at by citrus nanofibers (CNFs) and tannic acid (TA) via a simple shear-induced emulsification technique. CNFs/TA colloidal complex (CTNFs) based on the hydrogen-bonding interaction between citrus nanofibers and TA was successfully generated. These complex colloidal nanofibers with enhanced interfacial reactivity can be utilized for the preparation of stable avocado oil-based HIPEs by one-step homogenization. A dense and orderly interfacial architecture via the combination of steric hindrance from fibers membrane and interfacial cargo of TA endowed the emulsions with favorable oxidative stability, evidenced by low lipid hydroperoxides, malondialdehyde and hexanal levels in the emulsions after thermally accelerated storage. The HIPEs are formed as a gel with a texture that can be modulated by adjusting TA concentration. Furthermore, a pH triggered responsible propertie was observed as a result of the pH-dependent bond of TA and citrus nanofibers. These results will likely extend the use of these surfactant-free, and potentially edible emulsions to new food, cosmetic, and pharmaceutical applications.

中文翻译：

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使用柑橘纳米纤维和单宁酸协同配制的功能性鳄梨油高内相乳液的物理和氧化稳定性

摘要 柑橘纳米纤维 (CNF) 和单宁酸 (TA) 通过简单的剪切诱导乳化技术形成并稳定了鳄梨油基高内相乳液 (HIPE)。基于柑橘纳米纤维和 TA 之间的氢键相互作用成功生成了 CNFs/TA 胶体复合物 (CTNFs)。这些具有增强界面反应性的复合胶体纳米纤维可用于通过一步均质化制备稳定的鳄梨油基 HIPE。通过来自纤维膜的空间位阻和 TA 的界面货物的结合，致密有序的界面结构赋予乳液良好的氧化稳定性，热加速储存后乳液中的低脂质氢过氧化物、丙二醛和己醛水平证明了这一点。HIPE 形成凝胶，其质地可通过调节 TA 浓度进行调节。此外，由于 TA 和柑橘纳米纤维的 pH 依赖性键合，观察到 pH 触发的相关特性。这些结果很可能将这些不含表面活性剂的潜在可食用乳剂的使用扩展到新的食品、化妆品和药物应用中。