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

• Type: Article in International Scientific Journal
• Date: 2025

Authors

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

Journal

Title: Colloids and Surfaces A: Physicochemical and Engineering Aspects

Vol. 727

ISSN: 0927-7757

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Other information

Authenticus ID: 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11