Emulsification Conditions Research Articles

Multi-functional behavior of food emulsifier erythorbyl laurate in different colloidal conditions of homogeneous oil-in-water emulsion system

The multi-functional (antioxidative and antibacterial) behaviors of erythorbyl laurate (EL), which is a potent food emulsifier, were comprehensively investigated in oil-in-water (O/W) emulsions under different colloidal conditions. Commercial polysorbate-based emulsifiers with different fatty acid moieties were used as co-stabilizers for stabilizing colloidal suspension of EL, and the droplet size was controlled by adjusting the ultrasonic emulsification conditions such as sonication power and sonication time. The O/W emulsion with EL and Tween 20 showed the strongest antioxidative (lipid peroxide, 35.95 ± 4.05 mmol/kg oil) and antibacterial (D-value, 1.1 h) properties, probably due to their structural similarity of the fatty acid moiety (C12:0). In the case of droplet size, lipid oxidation in the O/W emulsion with EL was lower as the droplet size increased (35.79 ± 5.71 mmol/kg oil at 688.55 nm), and in contrast, the antibacterial property of EL was effectively exhibited in the O/W emulsion of larger droplet size (5.76 ± 0.11 log reduction at 657.93 nm). These results describing the effect of colloidal conditions on the multi-functionality of EL provide critical information pertaining to the application and optimization of EL in the food emulsion industry.

Preparation of Multicore Colloidosomes: Nanoparticle-Assembled Capsules with Adjustable Size, Internal Structure, and Functionalities for Oil Encapsulation.

Colloidosomes, also known as Pickering emulsion capsules, have attracted attention for encapsulation of hydrophilic and hydrophobic actives. However, current preparation methods are limited to single core structures and require the use of modified/engineered nanoparticles for forming the shell. Here, we report a fast, simple, and versatile method for producing multi-oil core silica colloidosomes via salt-driven assembly of purely hydrophilic commercial nanoparticles dispersed within an oil-in-water-in-oil (O/W/O) double emulsion template. The internal structure and overall diameter of the capsules can be adjusted by altering the primary and secondary emulsification conditions. With this approach, 7-35 μm diameter multicore colloidosomes containing 0.9-4.2 μm large oil cores were produced. The capsules can easily be functionalized depending on the type of nanoparticles used in the preparation process. Here, metal oxide nanoparticles, such as Fe3O4, TiO2, and ZnO, were successfully incorporated within the structure, conferring specific functional properties (i.e., magnetism and photocatalysis) to the final microcapsules. These capsules can also be ruptured by using ultrasound, enabling easy access to the internal core environments. Therefore, we believe this work offers a promising approach for producing multicore colloidosomes with adjustable structure and functionalities for the encapsulation of hydrophobic actives.

Ophthalmic Nanoemulsions: From Composition to Technological Processes and Quality Control.

Nanoemulsions are considered as the most promising solution to improve the delivery of ophthalmic drugs. The design of ophthalmic nanoemulsions requires an extensive understanding of pharmaceutical as well as technological aspects related to the selection of excipients and formulation processes. This Review aims at providing the readers with a comprehensive summary of possible compositions of nanoemulsions, methods for their formulation (both laboratory and industrial), and differences between technological approaches, along with an extensive outline of the research methods enabling the confirmation of in vitro properties, pharmaceutical performance, and biological activity of the obtained product. The composition of the formulation has a major influence on the properties of the final product obtained with low-energy emulsification methods. Increasing interest in high-energy emulsification methods is a consequence of their scalability important from the industrial perspective. Considering the high-energy emulsification methods, both the composition and conditions of the process (e.g., device power level, pressure, temperature, homogenization time, or number of cycles) are important for the properties and stability of nanoemulsions. It is advisible to determine the effect of each parameter on the quality of the product to establish the optimal process parameters’ range which, in turn, results in a more reproducible and efficient production.

Ultrasound-Assisted Microencapsulation of Soybean Oil and Vitamin D Using Bare Glycogen Nanoparticles.

Ultrasonically synthesized core-shell microcapsules can be made of synthetic polymers or natural biopolymers, such as proteins and polysaccharides, and have found applications in food, drug delivery and cosmetics. This study reports on the ultrasonic synthesis of microcapsules using unmodified (natural) and biodegradable glycogen nanoparticles derived from various sources, such as rabbit and bovine liver, oyster and sweet corn, for the encapsulation of soybean oil and vitamin D. Depending on their source, glycogen nanoparticles exhibited differences in size and ‘bound’ proteins. We optimized various synthetic parameters, such as ultrasonic power, time and concentration of glycogens and the oil phase to obtain stable core-shell microcapsules. Particularly, under ultrasound-induced emulsification conditions (sonication time 45 s and sonication power 160 W), native glycogens formed microcapsules with diameter between 0.3 μm and 8 μm. It was found that the size of glycogen as well as the protein component play an important role in stabilizing the Pickering emulsion and the microcapsules shell. This study highlights that native glycogen nanoparticles without any further tedious chemical modification steps can be successfully used for the encapsulation of nutrients.

Preparation of cellulose microparticles having hierarchical internal structures from multiple emulsion templates

Microparticles having porous walls composed of nanofibers of cellulose were prepared from water-in-oil emulsion templates. This was achieved by emulsifying hot solutions of cellulose in a saturated aqueous solution of Ca(SCN)2 in decane in the presence of sorbitan monooleate as an emulsifier. Cooling the emulsion induced micro-phase separation within droplets of the cellulose solution, during which a three-dimensional network of cellulose nanofibers was formed and solidified the droplets. The particles size could be controlled by changing emulsification conditions such as stirring rate, the amount of emulsifier, and the volume ratio between the cellulose solution and decane. We found multiple emulsions (O/W/O and W/O/W/O emulsions) were formed when high amounts (>40 vol%) of the cellulose solution were emulsified. Particles obtained from the multiple emulsions had unique hierarchical internal structures, including a hollow particle with nanofibrous walls and particles-in-particle type structures where multiple porous particles are contained within a particle.

Comparative study of high‐intensity ultrasound and high‐pressure homogenization on physicochemical properties of peanut protein‐stabilized emulsions and emulsion gels

AbstractThe physicochemical properties of peanut protein‐stabilized emulsions and emulsion gels prepared by high‐intensity ultrasound (HIU) and high‐pressure homogenization (HPH) were compared. The effects of different ultrasound emulsification conditions (ultrasonic time and power, protein concentration, and oil phase percentage) on the initial particle size and stability of peanut protein‐stabilized emulsions were investigated. It was observed that the optimal HIU emulsification conditions consisted of a concentration of 4% (w/v) proteins, a volume percentage of 30% (v/v) oil, and an ultrasonic treatment at 300 W for 20 min. Compared with the two emulsions prepared by HPH at 300 and 500 bar, respectively, the HIU‐prepared fresh emulsion showed a larger particle size, similar zeta potential but higher interfacial protein concentration and apparent viscosity. Additionally, the HIU‐prepared emulsion had lower flocculation and coalescence indices and was more resistant to gravitation separation during storage. The cold‐set gel strength of the HIU‐prepared emulsion was stronger than that of the HPH‐prepared emulsion (300 bar), but weaker than that of the emulsion (500 bar). The non‐adsorbed proteins from the HIU‐prepared emulsion had unique structural characteristics, such as higher molecular weight, more unordered secondary structures, and stronger surface hydrophobicity, which likely explained why the HIU‐prepared emulsion possessed better physical stability and gelling ability.Practical ApplicationsHigh‐pressure homogenization (HPH) is currently the most frequently used method in the food industry to produce emulsions. However, a high‐pressure homogenizer is expensive and not easy to operate. In contrast, high‐intensity ultrasound (HIU) emulsification is considered a cost‐effective technique. In this study, a peanut protein‐stabilized emulsion was successfully produced by HIU emulsification method. Its physical stability was significantly better than that of the emulsions made by HPH. This work provides new knowledge for the application of peanut protein as a natural emulsifier combined with ultrasonic technology in the food industry.

Optimization of emulsification conditions for designing ultrasound assisted curcumin loaded nanoemulsion: Characterization, antioxidant assay and release kinetics

The present investigation was aimed to fabricate oil in water curcumin loaded nanoemulsions (Cur-NE) stabilized using Tween 20 employing ultrasonication for the encapsulation of curcumin. Effect of various process variables such as surfactant and oil concentration and sonication time intervals on the stability of curcumin nanoemulsions were studied by characterizing droplet size, polydisperity index (PDI), zeta-potential (ζ), Encapsulation Efficiency (EE), DPPH-Radicals Scavenging Activity (RSA) and turbidity of formulated nanoemulsions. Cur-NE designed using oil 5 mL/100 mL, 1.5 % surfactant and treated for 20 min of ultrasound fetched better results for droplet size (138.9 nm), PDI (0.187), ζ-potential (−20.7 mV), EE (93.6 %) and RSA (67.56 %). Physical stability of Cur-NE was investigated by exposing them to variable thermal stress conditions. Stable emulsions obtained were characterized for their morphology and in vitro release kinetics under simulated gastrointestinal conditions. The morphology results were also verified the successful designing of ultrasound assisted curcumin loaded nanoemulsion. Results of in vitro release studies suggested that the optimized Cur-NE were resistant to pepsin digestion with less than 10 % release of curcumin whereas incubation under intestinal conditions led to approximately 23 % release of curcumin indicating its slow release and increased bioavailability. Therefore, outcomes of the study demonstrated the important implications in designing of encapsulation systems for various bioactive compounds for their effective and controlled delivery in various food products.

Optimization Conditions for Ultrasound-Assisted Emulsification of Anthocyanins from Grape Peel Extract

This study investigated the effect of PGPR emulsifier and ultrasonic treatment on the properties and stability of water-in-oil (W/O) emulsion of grape peel extract. Different PGPR concentrations (0%, 3%, 4%, and 5%), sonication times (4 min and 6 min), and power (160 W and 200 W, corresponding to 40% and 50% of power amplitude in relation to the nominal power of the ultrasonic probe) were used. PGPR proved to be effective in the kinetic stability of the emulsions, for an optimal concentration of 4%. The findings showed that the ultrasound treatments improved the emulsifying properties at different levels. The treatment W/O-200W-4min showed lower particle size (3.15 ± 1.86 µm) and polydispersity index. The US treatments increased the viscosity of the emulsions. The ultrasound treatment affected the anthocyanins and phenolic compounds levels, with values of 119-113 mg malvidin-3,5-diglycoside /100 g, and 287-205 mg GAE / 100g on a dry weight basis, respectively. The antioxidant activity of the emulsions was also affected by the US, with values of 75-68%. FTIR analysis indicated no changes in the molecular structure of the palm oil and palm fat after ultrasonication. The US-treated emulsions had a longer half-life (49-56 days) when compared to the control treatment (41 days). The accelerated stability test of the emulsions at 65°C for 120 hours showed that the US increased the stability, provided a controlled release of anthocyanins in the grape peel extract, and reduced the lipid oxidation and the color changes during storage, which is desirable for its application in food systems.

CARACTERIZAÇÕES DE NANOEMULSÕES DE ALGINATO DE SÓDIO COM ÓLEO ESSENCIAL DE EUCALYPTUS CITRIODORA

The stability properties of nanoemulsions are influenced by emulsification conditions and the composition of formulations. Polymer nano-emulsions were prepared with the help of a mechanical homogenizer, in which five formulations of different concentrations were obtained in order to evaluate the stability with subsequent applications in controlled release systems. Viscosity, Particle Size and Encapsulation Efficiency were evaluated in order to obtain a stable emulsion. The N2 and N4 formulations, which were produced with 2:1 (N2) 1:2 (N4) oil and surfactant ratio and 1:1 (N2) 2:1 (N4) alginate and surfactant, stood out for having smaller Particle Size and more homogeneous size distribution. The N2 formulation obtained higher Encapsulation Efficiency, with a value of 68.2 ± 0.09%. It is assumed that the N2 nanoemulsion is the most favorable, because its formulation has a greater amount of surfactant making the interaction between the oil and the gum greater, thus having a better encapsulation capacity.

Optimization of Ultrasound-Assisted Emulsification of Emollient Nanoemulsions of Seed Oil of Passiflora edulis var. edulis

Passiflora edulis var. edulis is a plant of commercial interest because of it fruits. The seeds, a by-product in the food industry, can be a source of oil for cosmetic, pharmaceutical and food industries. The aims of this work were to optimize the ultrasonic-assisted emulsification conditions for o/w nanoemulsions and to evaluate the emollient activity of the seed oil. The optimum emulsification conditions were established, using the response surface methodology with a Box-Behnken design (BBD). The emollient activity of seed oil of P. edulis var. edulis was evaluated with healthy volunteers using a cutometer for skin moisture and viscoelasticity measurements. The optimal formulation variables (85.34 W of ultrasonic power, 5.96 irradiation time, 70.65% water and a 5:4 oil:surfactant ratio), resulted in considerable improvement in the properties of the ultrasonically formulated nanoemulsions. Finally, the seed oil of P. edulis var. edulis and the nanoemulsion generated by ultrasound presented emollient activity.

Use of Bacterial Nanocellulose for Pickering Stabilization of Methyl Methacrylate Suspension Polymerizations

AbstractNanocellulose is a promising material for pickering stabilization of liquid‐liquid and solid‐liquid dispersions because it is a natural and sustainable material that can present surface activity. For this reason, the present work investigates the stability of aqueous dispersions of methyl methacrylate (MMA) prepared in presence of bacterial nanocellulose (BNC) and the use of BNC as suspending agent in free‐radical MMA suspension polymerization reactions. The dispersion stability is evaluated through sedimentation and phase separation analyses, using empirical statistical models to characterize the main effects of operation variables on the preparation of aqueous MMA dispersions. Then, suspension polymerization reactions are carried out at different conditions to characterize the stabilizing performances of the analyzed BNCs during actual reaction trials. Particularly, it is shown that modification of both the BNC concentration and the emulsification conditions can affect the final stability of the obtained emulsions. Additionally, it is shown that PMMA microparticles with diameters ranging from 300 to 1500 µm can be synthesized using BNC as stabilizer and AIBN as initiator, enhancing the sustainable characteristics of the analyzed processes.

An in-line optical technology to control the emulsification degree in a continuous industrial emulsifier for meat sausage production

The stability of comminuted products plays an important role in the economy of meat industries. Proper formulation and the establishment of suitable emulsification conditions can significantly contribute to cooking losses control. The purpose of this research was to study the relationship between light backscatter parameters and cooking losses and develop prediction models that would allow the optimization of the emulsification process in a continuous industrial emulsifier. The optical response of meat emulsions, produced at industrial scale, depended drastically on the formulation (with and without starch) and the degree of emulsification. Furthermore, formula with starch showed significantly lower cooking losses than formula without starch, but for both formulas, several optical parameters correlated with cooking losses. Models for the prediction of cooking losses with R2 values > 0.999 were obtained with five or six statistically significant optical predictors depending on the formula. These results point out the potential of light backscatter technology as a control tool during emulsification.

Angular-Independent Photonic Pigments via the Controlled Micellization of Amphiphilic Bottlebrush Block Copolymers.

Photonic materials with angular-independent structural color are highly desirable because they offer the broad viewing angles required for application as colorants in paints, cosmetics, textiles, or displays. However, they are challenging to fabricate as they require isotropic nanoscale architectures with only short-range correlation. Here, porous microparticles with such a structure are produced in a single, scalable step from an amphiphilic bottlebrush block copolymer. This is achieved by exploiting a novel "controlled micellization" self-assembly mechanism within an emulsified toluene-in-water droplet. By restricting water permeation through the droplet interface, the size of the pores can be precisely addressed, resulting in structurally colored pigments. Furthermore, the reflected color can be tuned to reflect across the full visible spectrum using only a single polymer (Mn = 290kDa) by altering the initial emulsification conditions. Such "photonic pigments" have several key advantages over their crystalline analogues, as they provide isotropic structural coloration that suppresses iridescence and improves color purity without the need for either refractive index matching or the inclusion of a broadband absorber.

Mentha spicata essential oil nanoformulation and its larvicidal application against Culex pipiens and Musca domestica

The extensive use of synthetic insecticides to control vector-borne diseases has caused increased insect resistance, adverse health effects on humans and the ecosystem. Currently, a new nanotechnology strategy is being considered to develop new green-nano-friendly insecticides. This is the first study for the formulation of Mentha spicata essential oil (EO) nanoemulsion and its application against Culex pipiens, and housefly, Musca domestica. Acute oral toxicity of nano and normal emulsions was studied on rats. The results of gas chromatography–mass spectroscopy (GC–MS) analysis showed that the total identified compounds 95.18 % comprised 28 compounds. These included 1,8-Cineole (19.55 %), menthol (14.4 %), 1-p-menthen-8-yl acetate (6.42 %), 4-terpineol (6.28 %), α-terpineol (5.38 %), α-pinene (5.26 %), β-pinene (4.72 %),p-cymene (3.52 %) and delta 3-carene (3.09 %) as the major components. Nanoemulsion with droplet size 97.8 nm was obtained by ultrasonic emulsification for 10 min at ratio 1:1 (v/v) of mint EO and Tween 80. Emulsification conditions and nanoemulsion droplet size are correlated. Mint nanoemulsion showed a high larvicidal activity against C. pipiens (LC50, 43.57 μg/mL) and M. domestica (LC50, 65.13 μg/mL) compared with normal oil and lambda-cyhalothrin insecticide. Nanoformulation increased efficiency by 71.46 % and 52.0 % against C. pipiens and M. domestica, respectively. Nanoformulation had no toxic effects on the treated rats. Mint nanoemulsion is solvent-free, soluble in water, effective, safe, and eco-friendly. Therefore, it can be used to control C. pipiens, and M. domestica larvae as it is or by developing new capsules with controlled-release as a possible product.

Extraction of cellulose nanocrystals from microcrystalline cellulose for the stabilization of cetyltrimethylammonium bromide-enhanced Pickering emulsions

The cellulose nanocrystals (CNCs) synthesized by sulfuric acid hydrolysis are highly hydrophilic and prone to form the agglomerations due to the hydrogen bonding, which limit their applications in the formulations of Pickering emulsions. For this reason, we selected microcrystalline cellulose (MCC) as the raw material for the extraction of CNCs through sulfuric acid hydrolysis and hydrogen peroxide oxidation, and then combined the surfactants of cetyltrimethylammonium bromide (CTAB) and CNCs to prepare the (O/W) Pickering emulsions by high-speed shearing method. The physicochemical properties of the resultant CNCs were evaluated by scanning electron microscopy (SEM), atomic force microscope (AFM), transmission electron microscopy (TEM), dynamic light scattering (DLS), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD) and thermal gravimetric analysis (TGA). The formed emulsions were characterized by fluorescent microscope (FM). And the effects of the CTAB concentration, pH and ionic strength on the stability of the formed Pickering emulsions were also investigated. Experimental results showed that the sulfuric acid hydrolysis of MCC induced the removal of the amorphous components and the cleavage of the crystalline microfibrils, making CNCs exhibit the curled and rod-like shape with the average hydrodynamic diameter of 460.5 nm (PDI = 0.585), zeta potential of -34.1 mV and the crystallinity index (CrI) of 77.3 %, which revealed good colloidal properties. In addition, the optimal emulsification conditions for CTAB concentration, pH and ionic strength were respectively 0.5 CMC, 11 and 20∼60 mmol/L. On the basis of the above results, the Pickering emulsions stabilized by CTAB/CNCs complex may have potential for large applications in foods, cosmetics and medicines.

Investigation of drug partition kinetics to fat in simulated fed state gastric conditions based on drug properties.

The presence of fat in the gastric environment can affect the pharmacokinetic behaviour of drugs with mechanisms which have not been yet fully understood. The objective of the current study was to assess the drug partition to the lipid part of the fed gastric content under different emulsification conditions, using in vitro discriminating setups. The model drugs used in the study were selected on the basis of different physicochemical properties (lipophilicity, ionization, molecular weight and aqueous solubility) and different food effect observed in in vivo human studies. Fed State Simulated Gastric Fluid prepared with skimmed milk (FeSSGFsk) and anhydrous milk fat were used as surrogates for the aqueous and fat portions of the fed gastric environment respectively. An optimized biphasic model was developed so as to predict the differences in partition rate constants to fat, for model drugs of a wide range of the properties mentioned above. The experimental data and the use of statistical analysis revealed that molecular weight, molecular weight and log D pH 5 interaction and negative food effect act as negative factors to the rate constants of fat partition, while absence of food effect and logD pH 5 interaction with aqueous solubility affect the rate constants of partition to fat favourably.

Evaluation of the Formation Conditions of a Spontaneous Emulsification Using Porous Silica Particles.

Emulsions are colloid dispersions which are attractive for use as drug carriers due to their simple structure and facile preparation. However, their low physicochemical stability has been problematic. In order to solve this problem, a spontaneous emulsification technique composed of porous silica particles has been developed. In this study, we investigated the conditions for effective formation of protein-encapsulated solid-in-oil-in-water (S/O/W) emulsions using this technique. Porous silica particles having a hydrophilic surface promoted the formation of a fine and uniform emulsion. It was found that the progression of emulsification was affected by electrolytes in aqueous solution. Moreover, it was confirmed that the S/O/W emulsion prepared using this method could successfully encapsulate protein.

Interfacial characteristics of block copolymer micelles stabilized Pickering emulsion by confocal laser scanning microscopy

HypothesisNovel Pickering emulsions stabilized by self-assembled nano-objects of amphiphilic copolymers are attractive in many applications. However, it is not clear to what extent those nano-objects could stay at the oil/water interface. Owing to the twisted intramolecular charge transfer state (TICT) property of Nile red, the distinguishable fluorescent characteristics of Nile red dissolved in n-dodecane and solubilized in copolymer micelles benefit the investigation of the oil/water interfacial nature of Pickering emulsions in situ. ExperimentsTwo amphiphilic diblock copolymers PNMP53-b-PFMA5 and PNMP53-b-PFMA10 named poly(N-(2-methacryloylxyethyl) pyrrolidone)-block-poly(2-(perfluorooctyl) ethyl methacrylate) were synthesized, they can form spherical and wormlike micelles in water spontaneously, respectively. Oil in water (O/W) emulsions were generally produced at different conditions by employing these copolymer micelles as emulsifiers. The size and morphology of prepared emulsions were studied by light scattering and microscope techniques in detail. Moreover, the effect of emulsification conditions on the interfacial morphology evolution of prepared emulsions were characterized systematically in situ by the proposed method based on the confocal laser scanning microscopy (CLSM) measurements. FindingsWe clarified the progressive transition from Pickering emulsions to classic emulsions through the sustained changes of emulsification conditions by the developed CLSM method, in which block copolymer monomers and their assemblies were played as emulsifiers to stabilize emulsion droplets synergistically. Generally speaking, Pickering emulsions were produced in the presence of sufficient micelles at low emulsification shear rates. Otherwise, common emulsions stabilized by block copolymer monomers would be formed.

Emulsification and Performance Measurement of Bio-oil with Diesel

To overcome the drawbacks of pyrolytic bio-oil, such as high acidity, viscidity, corrosivity, oxygen content and low heating value, a novel method of emulsifying bio-oil with diesel was investigated in this study. The effects of various factors on the stability of emulsified oil were examined. The optimal emulsification conditions of diesel and bio-oil are by using an emulsifier (mixture of Span 80 and Tween 80) dosage of 6% by mass and co-emulsifier (2-octanol) dosage of 4% by the mass of emulsifier, hydrophile lipophilic balance value of 7, shear velocity of 15,000 rpm, emulsifying time of 5 min, and emulsifying temperature at 40 °C. The stability time of emulsified oil is up to 384 h under the above optimal conditions. Some fuel properties were also measured to characterize the emulsified oil. The results show that the density, viscosity, corrosivity and heating value of emulsified oil at the optimal conditions are close to those of diesel oil. In addition, the mechanism model for the emulsion of bio-oil and diesel was also proposed.

The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process.

The encapsulation of lipophilic bioactive compounds, such as flaxseed oil, is usually done using O/W emulsions as carrier matrix. The aim of this study was to understand the stabilization mechanism of micro-nano cellulose crystals produced from acid hydrolysis in O/W emulsion. Effects of emulsification process conditions using ultrasound on the cellulose particles properties were evaluated varying the proportion of oil-cellulose particles in the emulsion formulation. Cellulose structure did not change using different conditions of emulsification and X-ray diffraction showed major presence of cellulose I. Particle size distribution of cellulose was bimodal and mean particle size reduced after hydrolysis. Emulsions stabilized by cellulose were opaque, homogeneous and showed good kinetic stability. The largest microcrystals were displayed between the oil droplets, preventing the flocculation of the droplets while smaller particles were adsorbed on the oil-water interface. The mechanism of droplets stabilization was not associated to the reduction of interfacial tension. Stabilization was associated to significant effect of electrostatic repulsion and increase in viscosity. Moreover, the flaxseed oil droplets were completely surrounded by cellulose nanocrystals, showing also Pickering-type stabilization. Therefore, emulsions with cellulose crystals were stabilized by different mechanisms and have interesting properties and characteristics for the protection of lipophilic compounds that could be applied in food and cosmetics products.