Bacterial cellulose nanofibrils for the physical and oxidative stability of fish oil-loaded Pickering emulsions

Fish oil, a crucial unsaturated omega-3 unsaturated fatty acid supplement, is susceptible to oxidation. To improve the stability of fish oil, this study produced a fish oil Pickering emulsion via ultrahigh-pressure homogenization pressure (UHPH) using bacterial cellulose nanofibrils (BCNFs) as the water phase. The BCNFs exhibited a high aspect ratio fibril structure with an average diameter size of 12.64 nm. The results of particle size, zeta potential, emulsion properties, and oxidative stability showed that the emulsions with a 4:6 oil-water ratio and 0.15 % BCNFs exhibited excellent oxidative stability and good physical stability. The CLSM and rheological results suggested the BCNFs acted as a stabilizer and thickener, stabilizing the oil-water medium and enhancing the oxidation stability of fish oil Pickering emulsions. The Low-field nuclear magnetic analysis results indicated the emulsion had good physical stability, and water dispersed very well in the emulsion system. Moreover, the emulsions exhibited good stability at pH 6-12 and temperature 4-75 degrees C. This study provided a promising method for producing fish oil Pickering emulsions and improving the stability of fish oil.