Properties and stability of tween 20−stabilized emulsions containing nanocellulose


  • Thunnalin Winuprasith Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand


Emulsion, Nanocrystalline cellulose, Nanofibrillated cellulose, stability


              This study presented the influence of the addition of nanocellulose, either nanocrystalline cellulose (NCC) or nanofibrillated cellulose (NFC), on the stability and properties of Tween 20−stabilized 10% oil−in−water (O/W) emulsions including the particle size, viscosity, particle charge, color and creaming index. In this research, Tween 20 was used as an emulsifier whereas either NCC or NFC was used as a stabilizer at 0.05%(w/w), 0.10%(w/w), and 0.20%(w/w). The result of the particle size showed that emulsion containing NFC at all concentrations had a bigger droplet size than the others due to the bridging flocculation induced by the long entanglement structure of the NFC itself. Additional NFC at a concentration of 0.20% (w/w) significantly increased (P<0.05) the viscosity of the continuous phase of the emulsion. Either emulsion containing NCC or NFC exhibited a higher negative charge than the control emulsion as a result of providing higher emulsion stability due to higher electrostatic repulsion between the oil droplets. The differences between the emulsions stabilized by the nanocellulose on the color with the control emulsion were not noticeable by visual observation, thereby they were suitable for their intended use. As creaming was often used as a precursor for other physical instability, especially flocculation and coelescense, thereby 0.20% (w/w) of NFC was the most preferable against the creaming index than others. This could be attributed to the larger droplet size, higher viscosity, and higher negativity charge. This research would provide useful information for further applications in the field of a colloidal delivery system for bioactive compounds.


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How to Cite

Winuprasith, Thunnalin. 2021. “Properties and Stability of Tween 20−stabilized Emulsions Containing Nanocellulose”. Food and Applied Bioscience Journal 9 (1):28-41.



Food Product Development, Sensory, and Consumer Research