![]() However, CNC with high hydrophilic properties often suffers from poor emulsification performance, dramatically limiting its practical applications. Among the employed polysaccharides ( e.g., alginate, chitosan, and cellulose ), cellulose nanocrystals (CNC) are of immense interest among food and nutraceutical technologists due to their abundant availability, biodegradability, and eco-friendliness. ![]() Food-grade natural biopolymers such as polysaccharides and proteins have gathered more attention due to their lower human toxicity and environmental impacts than inorganic nanoparticles. Various particulate emulsifiers, such as graphene, silica, polysaccharide, and protein, have been extensively studied to form Pickering emulsion over the past decades. Furthermore, Pickering emulsion is outstanding against coalescence due to forming a protective physical barrier via the irreversible adsorption of solid particles onto the interface of the immiscible liquids. Thus, utilizing food-grade solid particles as emulsion stabilizers has emerged as a crucial direction in food and nutraceutical industries, allowing the fabrication of solid particles-stabilized emulsions, commonly known as Pickering emulsion. However, surfactants-stabilized emulsion often resulted in tissue irritation and cell damage, hence retarding their use in food-related applications. To form a stable emulsion, surfactants are conventionally used to lower the surface tension between the two immiscible liquids. This study demonstrates that CNC–SPI nanoconjugate with optimum protein to polysaccharide ratio has great potential as a natural particle stabilizer in food and nutraceutical emulsion applications.Īn emulsion is a mixture of two or more immiscible liquids in a single system and is thermodynamically unstable. All emulsions exhibited higher elastic modulus ( G′) than viscous modulus ( G″), suggesting high viscoelastic properties of the emulsions. The rheological assessment demonstrated that the CNC–SPI-stabilized emulsions exhibit shear thinning behavior at a lower shear rate and shear thickening behavior at a higher shear rate, indicating the interruption of existing attractive interactions between the CNC particles. Intriguingly, ultrasound (US) pre-treatment on nanoconjugates before emulsification significantly reduced the size of the emulsion. The CNC–SPI1 formulation (CNC to SPI, 1:1) provided the emulsion with the smallest droplet size and higher emulsifying activity. Upon Pickering emulsification, 0.5% (w/v) of CNC–SPI nanoconjugate as particle stabilizer was sufficient to obtain stable emulsions. ![]() The contact angle and thermal stability of CNC improved with the conjugation of SPI. The average particle size of the nanoconjugate increased, and the zeta potential decreased when 3% (w/v) of SPI was used. This study investigated the emulsifying properties of a protein–polysaccharide hybrid nanoconjugate system comprising cellulose nanocrystals (CNC, 1% w/v) and soy protein isolate at various concentrations (SPI, 1–3% w/v). ![]()
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