Abstract
Addressing the need for sustainable emulsification methods, this study introduces a novel approach by producing chitin nanocrystals (PA-ChNCs) through solid-state hydrolysis using minimal phosphoric acid. The aim was to assess the capability of PA-ChNCs to stabilize Pickering emulsions. Our investigation revealed a pH-responsive variation in particle size and surface charge of PA-ChNCs, critical for emulsion stability. They varied from 321.5 ± 10.5 nm to 2366.7 ± 171.6 nm and from 33.7 ± 1.2 mV to −19.9 ± 1.4 mV, respectively, when pH increased from 3 to 10. Notable, emulsions with a 50% oil-to-water (O:W) ratio presented larger droplets with increased viscosity, enhancing stability over 30 days significantly. In contrast, higher PA-ChNCs concentrations (2.0 wt%) at pH 10 resulted in smaller droplets and higher viscosity, indicating superior emulsion stability. This research contributes novel insights into eco-friendly emulsifier development, utilizing seafood byproducts and underscoring the use of PA-ChNCs as effective Pickering emulsion stabilizers in food applications.
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