Bacterial cellulose nanofibrils for the physical and oxidative stability of fish oil-loaded Pickering emulsions

Abstract

Fish oil, a crucial unsaturated ω-3 unsaturated fatty acid supplement, is susceptible to oxidation. To improve the stability of fish oil, this study produced a fish oil Pickering emulsion via ultrahigh-pressure homogenization pressure (UHPH) using bacterial cellulose nanofibrils (BCNFs) as the water phase. The BCNFs exhibited a high aspect ratio fibril structure with an average diameter size of 12.64nm. The results of particle size, zeta potential, emulsion properties, and oxidative stability showed that the emulsions with a 4:6 oil-water ratio and 0.15% BCNFs exhibited excellent oxidative stability and good physical stability. The CLSM and rheological results suggested the BCNFs acted as a stabilizer and thickener, stabilizing the oil-water medium and enhancing the oxidation stability of fish oil Pickering emulsions. The Low-field nuclear magnetic analysis results indicated the emulsion had good physical stability, and water dispersed very well in the emulsion system. Moreover, the emulsions exhibited good stability at pH 612 and temperature 475°C. This study provided a promising method for producing fish oil Pickering emulsions and improving the stability of fish oil.