Pickering emulsion co‐stabilised by cellulose nanocrystals and astragalin/tangeretin: effect of environmental factors

Summary This study aims to reveal the stability of cellulose nanocrystals (CNCs) and astragalin/tangeretin co‐stabilised Pickering emulsion under different environmental factors such as ionic strengths, pH values, thermal treatment, freeze–thaw treatment, sodium ascorbate, and storage condition. Results showed that the astragalin and CNCs co‐stabilised Pickering emulsion (AST‐CPE) could maintain a stable appearance, typical spherical morphology droplets, and steady physical stability under various conditions, including ionic strength at low 20 mm, pH values 2–8, thermal treatment (65, 85, and 135 °C), the addition of sodium ascorbate, and storage at 4 °C for 35 days. It is noteworthy that AST‐CPE showed higher emulsion physical stability at pH 2 (56.67%) and pH 8 (53.33%). The co‐stabilised Pickering emulsion structure has a firm and physically stable system. Moreover, it could effectively protect the bioactive substance by expanding its application in food delivery vehicles. Effect of environmental factors on Pickering emulsion co‐stabilised by cellulose nanocrystals and astragalin/ tangeretin.