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Updated: Jul 16, 2026

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Cellulose Nanocrystal-Based Pickering Emulsions as Advanced Biomaterials for Food Bioactive Delivery: Chemical

Haochen Ni1, Kairu Li1, Jiaqi Li1

  • 1State Key Laboratory for Development and Utilization of Forest Food Resources and Co-Innovation Center for Efficient Processing and Utilization of Forest Products, Nanjing Forestry University, Nanjing 210037, China.

Foods (Basel, Switzerland)
|July 15, 2026
PubMed
Summary

Cellulose nanocrystals (CNCs) can stabilize Pickering emulsions, but modifications are needed for better performance. Strategies like chemical modification and synergistic stabilization enhance CNC emulsion stability and functionality for active food systems.

Keywords:
cellulose nanocrystalschemical modificationfunctional applicationspickering emulsionssynergistic stabilization

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Area of Science:

  • Materials Science
  • Colloid and Surface Chemistry
  • Food Science

Background:

  • Cellulose nanocrystals (CNCs) are renewable nanomaterials used to stabilize Pickering emulsions.
  • Pristine CNCs have limitations in interfacial anchoring due to hydrophilicity and high surface charge, leading to emulsion instability.
  • Environmental stresses can cause coalescence, phase separation, and structural issues in CNC-based emulsions.

Purpose of the Study:

  • To review strategies for stabilizing and functionally regulating CNC-based Pickering emulsions.
  • To explore chemical modification and synergistic stabilization approaches.
  • To highlight the potential of these emulsions in active food systems.

Main Methods:

  • Chemical modification of CNCs (oxidation, amination, esterification, etc.) to alter surface properties.
  • Synergistic stabilization using CNCs with other materials (proteins, polysaccharides, nanomaterials, etc.).
  • Review of literature on CNC-based Pickering emulsions and their applications.

Main Results:

  • Chemical modification improves CNC surface charge, wettability, and interfacial anchoring.
  • Synergistic stabilization creates composite interfacial films or networks for enhanced stability.
  • Functional properties like antibacterial, antioxidant, and controlled release are introduced.

Conclusions:

  • Modified CNC Pickering emulsions offer improved stability and functionality for food applications.
  • These systems can stabilize, protect, and control the release of food bioactives.
  • Further research is needed on green preparation, structural control, and scalable production.