Properties and stability of Pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact of oil type and emulsifier concentration

We aimed to examine the influence of three types of oil and the concentrations of nanofibrillated cellulose (NFC) extracted from mangosteen rind on the properties and stability of 10% oil-in-water (O/W) Pickering emulsions. The properties and stability of the emulsions were influenced by the NFC concentration rather than the oil type. Microscopic observations revealed that NFC stabilized the emulsions by adsorbing at the oil-water interface and forming a steric barrier that provided electrostatic repulsion. Furthermore, a three-dimensional network in the continuous phase was formed which retarded droplet mobility and collision, thereby preventing coalescence. NFC stabilized emulsions exhibited a gel-like behavior and an increase in the NFC concentration led to an increase in the strength and stability of the emulsion. The emulsions with NFC concentrations ≥0.5% were found stable to coalescence for a period of 90 days.

Abstract licence: CC BY-NC

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