Evaluation of Pickering emulsions stabilized with nano‐cellulose and nano‐chitin treated with deep eutectic solvent

Abstract

Developing bio‐friendly and degradable Pickering emulsifiers as surfactants to replace traditional surfactants with bio‐toxicity is imperative in the food, coating, cosmetics, and pharmaceutical industries. Nanocellulose and chitin can be used directly as an emulsifier to prepare Pickering o/w emulsions. As the concentration of nanoparticles increases, the stability of the emulsion also increases, and an overly large nanoparticle aspect ratio is not conducive to the stabilization of the emulsion. In comparison, nanocellulose‐prepared Pickering emulsion has improved stability. Of these, nanocellulose prepared by DES with a molar ratio of 3:1 to LA:CC has been shown to have the best stability when used to equilibrate the oil/water mass ratio of 2/8. The Zeta potential is −38.4 mV, and the size of the droplets is the most uniform. With a mean droplet diameter of 770 nm. This study had certain research significance and reference value for the development of bio‐friendly surfactants.

Palm‐based nanofibrillated cellulose (NFC) in carotenoid encapsulation and its incorporation into margarine‐like reduced fat spread as fat replacer

“…This suggested that the presence of NFC enabled higher stability of the emulsion due to its increased viscosity (slowed down Brownian motion) and higher zeta potential compared to the control. This finding was aligned with studies by Li et al (2020), Wu et al (2023), andFitri et al (2022).…”