Abstract
Compared to traditional emulsions, nanoemulsions offer tiny droplets which are of importance in various scenarios. However, the nanoscaled system is inherently difficult to prepare due to its high curvature and huge surface energy. In this study, robust Pickering nanoemulsions system with high loading capacity (up to 44.67%) was prepared using edible materials. The mean particle size of the nanoemulsions was 205.63 nm with a polydispersity index (PDI) of 0.239, and the ζ-potential was −26.67 mV. β-cyclodextrin (β-CD)/Tween-20 nanoparticles induced nanodroplets and α-cyclodextrins/polyethylene glycol 20000 (α-CD/PEG) gels played a role to restard coalescence in this nanoemulsion system. The results indicated that the concentration of β-CD/Tween-20 nanoparticles significantly affected the formation of the Pickering nanoemulsions (P-NEs). Higher crystallite concentrations corresponded to more crystallite adsorption at the oil–water interface. In addition, a three-dimensional network structure around the Pickering droplets occurred by α-CD/PEG gels. Both these cyclodextrins supermolecular structures contributed to an excellent stable period of the P-NEs of 60 days.
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