Food byproduct-derived as sustainable nano-stabilizers for Pickering emulsions influenced by macronutrient...

We explored how nanoparticle source and concentration affect stability and rheology of fish oil Pickering emulsions (FO-PE). Nano fish bone (NFB), insoluble okara dietary fiber (IDF), and myofibrillar protein (MFP) nanoparticles (0.5-2.5 %) were fabricated via wet nanosizing and characterized. NFB-stabilized FO-PE showed the highest stability among three stabilizers, with droplet sizes (D_3,2) ranging from 2.08 μm (at 2.5 % NFB) to 2.76 μm (at 0.5 % NFB) and zeta-potential from -36.66 to -33.56 mV, attributed to its calcium phosphate crystalline structure forming strong interfacial networks, H-bonds, and electrostatic repulsion, supported by molecular docking. IDF-based emulsions exhibited moderate stability (3.01-4.85 μm), while MFP had bottomed out (5.86-7.81 μm), attributed to weak interfacial protein networks. NFB-emulsions maintained 100 % integrity over 7 days; they showed the highest viscosity (64.24 Pa·s), elastic modulus, and lowest mean square displacement. These results emphasize direct influence of nanoparticle's physicochemical properties on emulsion stability mechanisms and highlight potential of NFB in different emulsion-based applications.