Ultrasound-assisted shear homogenization for preparing chitin nanocrystal-stabilized Pickering emulsions

Chitin nanocrystals (ChNs) have the potential for stabilizing Pickering emulsions. This study compares the effects of ultrasound-assisted shear homogenization and shear homogenization alone on Chitin Nanocrystals (ChNs)-based Pickering emulsions. Ultrasound-assisted shear homogenization produced positively charged emulsions with a 5-7 μm droplet size and improved stability. The creaming index of emulsions after storage decreased from 60.7 % (shear homogenization alone) to 17.8 % with ultrasound treatment. Emulsions prepared with ultrasound-assisted shear homogenization exhibited higher zeta potential, viscosity, and storage modulus than those prepared by shear homogenization alone. The mechanism involves forming a weak flocculating network, enhancing stabilization and gel-like behavior. Optical microscopy and CLSM analysis showed that ultrasound treatment reduced droplet size and prevented phase separation. In conclusion, ultrasound-assisted shear homogenization significantly enhances the stability of ChNs-based emulsions, providing a theoretical foundation for food science applications.