Co-stabilization and properties regulation of Pickering emulsions by cellulose nanocrystals and nanofibrils from lemon seeds

Abstract The cellulose nanocrystals (LSCNC) and nanofibrils (LSCNF) from lemon seeds were isolated, characterized and used to co-stabilize Pickering emulsions under different LSCNC/LSCNF ratio. The ratio of LSCNC and LSCNF obviously influenced the appearance and microstructure of emulsions. At a fixed total nanocellulose concentration (1 wt%), the LSCNC/LSCNF stabilized emulsions showed a gradual worsening performance with the increase of LSCNF proportion. However, at a fixed LSCNC concentration (0.5 wt%), as LSCNF addition increased from 0 wt% to 1 wt%, the droplet sizes of emulsions gradually decreased, and the viscoelasticity and stability of emulsions increased correspondingly. The obtained emulsions displayed a good pH and ionic strength stability. Notably, introducing LSCNF made LSCNC stabilize emulsions even at low ionic strength (