Synergistic Stabilization of Nanoemulsion Using Nonionic Surfactants and Salt-Sensitive Cellulose Nanocrystals

Soybean stover is a lignocellulose biomass that is rich in cellulose. In the present study, soybean cellulose nanocrystals (CNCs) were prepared from soybean stover by alkaline treatment, bleaching treatment, acid hydrolysis, dialysis and ultrasonication. The as-prepared soybean CNC was characterized by transmission electron microscopy (TEM), zetasizer and rheometer. The effects of NaCl on the particle size, zeta potential, and viscosity of soybean CNC was studied. Soybean CNC was explored as an emulsion stabilizer for lemongrass-essential-oil-loaded emulsions. Soybean CNCs could stabilize the oil-in-water emulsion against coalescence but not flocculation. The addition of NaCl reduced the creaming index and enhanced the encapsulation efficiency and freeze-thaw stability of the CNC-stabilized emulsion. Salted CNC (i.e., CNC in the presence of NaCl) enhanced the thermodynamic stability (i.e., heating-cooling and freeze-thaw stability) of Tween 80 stabilized emulsion, while unsalted CNC did not. Synergistic effects existed between Tween 80 and salted CNC in stabilizing oil-in-water emulsions. The nanoemulsion stabilized with Tween 80 and salted CNC had a mean particle size of similar to 70 nm, and it was stable against all thermodynamic stability tests. This is the first study to report the synergistic interaction between salted CNC and small molecular weight surfactants (e.g., Tween 80) to improve the thermodynamic stability of nanoemulsion.