Abstract
[Objective] To prepare cellulose nanocrystals from the shells of Camellia oleifera Abel (SCOA–CNCs) for stabilizing camellia oil Pickering emulsions, and to investigate the storage stability and environmental stability of the resulting emulsions. [Methods] Cellulose is extracted from SCOA through bleaching and alkali treatment, and SCOA–CNCs are prepared by sulfuric acid hydrolysis and characterized by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD). The SCOA–CNCs are employed to stabilize camellia oil Pickering emulsions; the effects of the oil-to-water ratio and particle concentration on the emulsions are examined, and the stability of the emulsions under different environmental conditions is evaluated. [Results] Rod-shaped SCOA–CNCs are successfully prepared, with an average length of (191.4 ± 15.9) nm, an average diameter of (19.4 ± 1.4) nm, and a crystallinity index of 73.46%. When the oil-to-water ratio is lower than 3:7 (mL/mL) or the particle mass concentration exceeds 10 mg/mL, camellia oil Pickering emulsions with uniform droplet size and excellent stability are formed. The camellia oil Pickering emulsions stabilized by SCOA–CNCs exhibit no demulsification over a wide range of temperatures (20–100 ℃), pH (3–11), and ionic strengths (≤500 mmol/L). [Conclusion] Camellia oil Pickering emulsions stabilized by SCOA–CNCs demonstrate excellent storage stability and environmental stability.
Publication Date
7-13-2026
First Page
91
Last Page
100
DOI
10.13652/j.spjx.1003.5788.2026.80146
Recommended Citation
Sheng, JIN; Shuting, XIE; Zhihong, XIAO; Changzhu, LI; and Jianhui, WANG
(2026)
"Preparation of cellulose nanocrystals from the shells of Camellia oleifera Abel and their effect on the stability of camellia oil Pickering emulsions,"
Food and Machinery: Vol. 42:
Iss.
6, Article 12.
DOI: 10.13652/j.spjx.1003.5788.2026.80146
Available at:
https://www.ifoodmm.cn/journal/vol42/iss6/12
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