Sustainable stabilisation of microcrystalline cellulose oil-in-water Pickering emulsions

• Tipo: Artigo em Revista Científica Internacional
• Data: 2025

Autores

Lains, J (Autor) Outra; Madalena M. Dias (Autor) FEUP; Santos, R (Autor) Outra; Ribeiro, A (Autor) Outra; Martins, I (Autor) Outra

Revista

Título: Colloids and Surfaces A: Physicochemical and Engineering Aspects

Vol. 727

ISSN: 0927-7757

Editora: Elsevier

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 0 Citações

Outras Informações

ID Authenticus: P-01A-4C3

DOI: 10.1016/j.colsurfa.2025.138419

Abstract (EN): This study presents the development and characterisation of novel organic Pickering emulsions (PEs) stabilised by microcrystalline cellulose (MCC), aiming to offer a sustainable, biocompatible, and cost-effective alternative to conventional stabilisers. Emulsions were formulated with almond oil (20:80 O/W ratio) and produced using a rotor-stator homogeniser. The stabilising performance of MCC was compared against hydroxyapatite (inorganic PEs) and soy lecithin (traditional emulsion). MCC particles were pre-treated by ultrasound to enhance dispersibility and emulsion stability. The MCC-based PE demonstrated excellent long-term stability, maintaining droplet structure and size over 60 days of storage at room temperature. Rheological analysis confirmed a solidlike viscoelastic behaviour, attributed to a dual stabilisation mechanism involving particle adsorption and network formation. In contrast, lecithin emulsions exhibited rapid destabilisation and a liquid-like rheological profile, while hydroxyapatite PEs showed good stability but lower biocompatibility. This work confirms the high potential of MCC as a scalable and sustainable stabiliser for particle-based emulsions, reducing reliance on nanocellulose and enabling formulation of greener emulsions for diverse applications.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 11