O/W Pickering emulsions containing oil phase with different volume fractions (50-75 v%) were facilely prepared by using bacterial cellulose nanofibrils (BCNFs) alone. The effect of oil phase volume, storage time on the surface coverage, and coalescence rate of the Pickering-MIPEs and HIPEs (medium internal phase emulsions/high internal phase emulsions) were investigated. The Pickering-MIPEs/HIPEs exhibited excellent physical stability and low coalescence rate with droplet size varying from 32 to 91 μm. The increasing of particle contents could obviously decrease the droplet size and enhance the stability of the emulsions by strengthening the network structure and increasing the steric hindrance. The result of rheology analysis confirmed the formation of a three-dimensional network, endowing the exceptional stability of the emulsions. The emulsions revealed superb stability against a wide temperature (4-50 °C) range and salt condition (0-100 mM). This novel eco-friendly Pickering-MIPEs and HIPEs would provide great opportunities for their effective utilization in green-labelled food industry.
Keywords: Cellulose nanofibrils; Coalescence; High internal phase Pickering emulsion; Surface coverage; Surfactant-free.
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