The Effects of Heat Treatment on the Stability of Oil-in-Water Nanoemulsions Stabilized by Nanocellulose

Abstract

Oil-in-water nanoemulsions are created by combining oil and water into nanosized mixtures. The stability of these emulsion systems can be significantly affected by processing and storage under uncontrolled temperatures. Investigating the effects of heat treatment and stabilizers on nanocellulose-stabilized oil-in-water nanoemulsions is essential. This study involves three different heating temperatures: 60°C, 70°C, and 80°C. Furthermore, the nanocellulose concentration was altered to 0%, 0.10%, and 0.20%. The findings indicated that elevated temperatures combined with reduced concentrations of nanocellulose diminish the lightness of emulsions. Nevertheless, the distinctions are invisible to human sight. At concentrations 0.20% and 70°C, particle size, and enhanced particle charge were reduced in oil-in-water nanoemulsions, indicating greater electrostatic repulsions. Viscosity escalates with elevated concentrations of the nanocellulose mixture and temperature. Consequently, the creaming index diminished, and the emulsion attained more stability. The amalgamation of NCC and NFC, particularly at 0.20%, serves as a natural stabilizer, enhancing the strength of o/w nanoemulsion to a temperature of 70°C.