ArticleCurrent research in food science2023
Stabilization of ginger essential oil Pickering emulsions by pineapple cellulose nanocrystals.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Cellulose Nanocrystal-Based Pickering Emulsions as Advanced Biomaterials for Food Bioactive Delivery: Chemical Modification, Synergistic Stabilization, and Functional Applications.Foods (Basel, Switzerland) · 2026Review
- Impact of Xanthan Gum on the Storage Stability of Pickering Emulsions Stabilized by Myofibrillar Protein Microgel Particles.Foods (Basel, Switzerland) · 2026Article
- Application potential of wheat bran cellulose nanofibers as Pickering emulsion stabilizers and stabilization mechanisms.Food chemistry: X · 2024Article
- Enhancing Antimicrobial Activity of Thyme Essential Oil Through Cellulose Nano Crystals-Stabilized Pickering Emulsions.Foods (Basel, Switzerland) · 2024Article
- Effect of heat treatment on the structural and emulsifying properties of copra meal protein: Improving interfacial properties to enhance performance of its Pickering emulsion.Food chemistry: X · 2024Article
- Edible nano-encapsulated cinnamon essential oil hybrid wax coatings for enhancing apple safety against food borne pathogens.Current research in food science · 2024Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pickering emulsions (PE) are systems made up of two incompatible fluids, these are stabilized by solid organic or inorganic particles located on their interface. Cellulose nanocrystals (CNCs) are sustainable and biocompatible value-added naturally occurring biomolecules which are being investigated as PE stabilizers in the cosmetic, food, and pharmaceutical industries. The objective of this research was to investigate the efficacy of pineapple cellulose nanocrystals as stabilizers for a ginger essential oil-in-water Pickering emulsion. Anionic pineapple cellulose nanocrystals were prepared by acid hydrolysis. Ginger essential oil-in-water emulsions were prepared by ultrasonication. Pineapple CNC produced stable Pickering emulsions with surface average droplet size of 4.3 μm-6.2 μm, high negative zeta potential, high viscosity, and high adsorption at the interface. Pickering emulsions by ultrasonication were stable against droplet coalescence, phase separation, and droplet flocculation for at least 8 weeks at 25 °C or 40 °C at various droplet sizes. The emulsion droplet size and volume density (droplet size distribution) were evaluated by varying the particle concentration (CNC 0.25 g/100 ml or 0.50 g/100 ml) and/or oil fraction (10-20 g/100 ml). At constant oil fraction, the emulsion viscosity increased as the nanocrystal concentration increased. The cellulose nanocrystal-stabilized ginger oil-Pickering emulsions exhibited shear-thinning characteristics of a pseudo-plastic fluid. Pineapple nanocellulose crystal -stabilized ginger oil-Pickering emulsions exhibited high stability with a creaming index of zero. CNC was found to be an effective Pickering stabilizer for oil-in-water emulsions in various food applications.
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