Pickering emulsion co-stabilised by cellulose nanocrystals and astragalin/tangeretin: effect of environmental factors

This study aims to reveal the stability of cellulose nanocrystals (CNCs) and astragalin/tangeretin co-stabilised Pickering emulsion under different environmental factors such as ionic strengths, pH values, thermal treatment, freeze-thaw treatment, sodium ascorbate, and storage condition. Results showed that the astragalin and CNCs co-stabilised Pickering emulsion (AST-CPE) could maintain a stable appearance, typical spherical morphology droplets, and steady physical stability under various conditions, including ionic strength at low 20 mm, pH values 2-8, thermal treatment (65, 85, and 135 degrees C), the addition of sodium ascorbate, and storage at 4 degrees C for 35 days. It is noteworthy that AST-CPE showed higher emulsion physical stability at pH 2 (56.67%) and pH 8 (53.33%). The co-stabilised Pickering emulsion structure has a firm and physically stable system. Moreover, it could effectively protect the bioactive substance by expanding its application in food delivery vehicles.