A sustainable and efficient emulsifier for vegetable oil-pickering emulsion based on cellulose nanoribbons

An emulsion stabilization technique based on molecularly thin cellulose nanoribbons (CR) is described, demonstrating superior emulsifying capability at concentrations as low as 0.05 %. The results show that CR enables the stabilization of oil-in-water emulsions that remain stable for over 60 days, even at high oil-to-water ratios. Rheological assessment reveals a shear-thinning profile and dominance of storage modulus (G') over loss modulus (G"), signifying the emulsions' viscoelastic nature and resistance to structural breakdown. In particular, emulsions containing 0.5 % CR presented exceptional centrifugal stability at 8000 rpm without oil leakage or emulsion breakage. In contrast, emulsions stabilized by cellulose nanocrystals (CNC) and nanofibrils (CNF) exhibited significantly reduced stability and viscosity. This study underscores CR's potential in creating eco-friendly, high-performance food-grade emulsions that meet the burgeoning demands for environmentally friendly and healthy foods.