Abstract
Nanocellulose is a promising stabilizer for industrial emulsions that offers the advantages of sustainability, biodegradability and nontoxicity. Emulsions prepared using cellulose nanofibrils (CNF) and nanocrystals (CNCs) in mildly acidic lithium bromide trihydrate (MALBTH) were characterized in this study. At fixed CNCs concentration (0.3 wt%), increasing the CNF content from 0 to 0.9 wt% clearly influenced the stability and microstructure of Pickering emulsions. The Oil droplets size decreased and stabilized with increasing CNF loading. This emulsification behavior was attributed to the irreversible adsorption of CNCs on the surface of the oil droplets and the formation of a dense CNF network in the aqueous phase, thereby improving the emulsion stability. The universal applicability of the proposed method was verified using cyclohexane and edible olive oil as oil phases. Overall, this study may provide a novel means of producing all-natural, low-oil, food-grade emulsions with adjustable stability.
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