Abstract
Cardamom essential oil (EO) is a rare oil of high scientific and economic interest due to its biofunctionality. This work aims to stabilize the EO by Pickering emulsions with nanocellulose, in the form of nanocrystals (CNC) or nanofibers (CNF), and to investigate the stability and chemical and physical interactions involved in the process. The emulsions were characterized by droplet size, morphology, stability, surface charges, Fourier transform infrared spectroscopy, FT-Raman, nuclear magnetic resonance, and scanning electron microscopy. Stable emulsions were prepared with cellulose morphologies and CNCs resulted in a 34% creaming index, while CNFs do not show instability. Emulsions indicate a possible interaction between nanocellulose, α-terpinyl acetate, and 1,8-cineole active essential oil compounds, where α-terpinyl acetate would be inside the drop and 1,8-cineole is more available to interact with cellulose. The interaction intensity depended on the morphology, which might be due to the nanocellulose’s self-assembly around oil droplets and influence on oil availability and future application. This work provides a systematic picture of cardamomum derived essential oil Pickering emulsion containing nanocellulose stabilizers’ formation and stability, which can further be extended to other value-added oils and can be an alternative for the delivery of cardamom essential oil for biomedical, food, cosmetics, and other industries.
Highlights
Cardamomum (Elettaria cardamomum) is a perennial shrub with thick, fleshy lateral roots that can grow to eight feet in height
Seeds and essential oil derived from cardamomum are used as a flavoring component in various foods, including beverages, frozen desserts, sweets, baked goods, sauces, and meat products
In addition to culinary uses, cardamomum has been used in medicine for years, such as for asthma control, cardiac and digestive disorders, nausea, and diarrhea
Summary
Cardamomum (Elettaria cardamomum) is a perennial shrub with thick, fleshy lateral roots that can grow to eight feet in height. It is one of the most used spices globally, and as a cooking seasoning, the darker seeds are removed from the pod and ground into powder. Seeds and essential oil derived from cardamomum are used as a flavoring component in various foods, including beverages, frozen desserts, sweets, baked goods, sauces, and meat products. This widespread use directly in food reinforces that it is safe for health [3].
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