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Pickering Emulsions Electrostatically Stabilized by Cellulose Nanocrystals.

Swambabu Varanasi1,2, Leeav Henzel1, Llyza Mendoza1

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Cellulose nanocrystals (CNC) stabilize oil/water emulsions effectively, even with reduced charge density. Lowering CNC charge density decreases the amount needed for stable emulsions, showing potential for industrial applications.

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Area of Science:

  • Materials Science
  • Colloid and Surface Chemistry

Background:

  • Cellulose nanocrystals (CNC) are investigated for their interfacial properties.
  • Their ability to stabilize oil/water emulsions is attributed to adsorption at the oil/water interface.

Purpose of the Study:

  • To explore the role of electrostatic forces in CNC stabilization of oil/water emulsions.
  • To investigate CNC stabilization using canola oil/water and hexadecane/water model systems.

Main Methods:

  • Emulsions (20/80, v/v) were prepared using canola oil/water and hexadecane/water.
  • Ultrasonication was employed for emulsion stabilization with CNC addition.
  • Droplet sizes were measured using optical microscopy, ranging from 1 to 4 μm.

Main Results:

  • CNC stabilizes oil/water emulsions irrespective of charge density.
  • Reduced surface charge density (via salt addition or pH variation) decreased required CNC amounts by up to 30% for 2 mL canola oil.
  • Salt addition increased emulsion volume, while high salt (100 mM Na+) or low pH (<2) induced CNC aggregation and gel-like emulsion behavior.

Conclusions:

  • Cellulose nanocrystals show significant potential for stabilizing food and industrial emulsions.
  • Their effectiveness is maintained across varying charge densities, with tunable requirements.
  • Applications requiring biodegradability, biocompatibility, and food-grade properties can benefit from CNC stabilization.