Olive oil stability in Pickering emulsion preparation from eucalyptus pulp and its rheology behaviour

In the present work, olive oil stability in Pickering emulsion from eucalyptus pulp was determined. The effect of oil concentrations, modified ammonium persulphate cellulose nanocrystals (APS-CNC) concentrations and pH on the drop sizes and distribution of Pickering emulsion were established. The emulsion stability was investigated in terms of zeta potential, %emulsion physical stability (ES) and %remains antioxidant activity. The smallest drop size of 8.00 ± 3.94 µm was obtained at 0.1 wt% of APS-CNC concentration, 10 wt% of oil concentration and pH 7. Also, the maximum %remain antioxidant activity of 44.94 ± 3.66% was acquired at 0.1 wt% APS-CNC concentration at pH 7 after 30 storage days. The rheology behaviour of these Pickering emulsions caused by shear-thinning fluid. This fluid behaviour can be applied to liquid food, cream and oral drug delivery with a nanocarrier.