# Shorter Chitin Nanofibrils Enhance Pickering Emulsion Stability: Role of Length and Interfacial Network

**Authors:** Qiyue Yang, Congying Chen, Xiaoyi Luo, Ruoxin Li, Zhenjun Zhu, Yehui Zhang, Xinglong Xiao, Wenjuan Jiao

PMC · DOI: 10.3390/foods15010076 · Foods · 2025-12-26

## TL;DR

Shorter chitin nanofibrils improve Pickering emulsion stability by forming a strong interfacial network, making them ideal for food and pharmaceutical uses.

## Contribution

Demonstrates that shorter chitin nanofibrils significantly enhance emulsion stability through interfacial network formation.

## Key findings

- Shortest nanofibrils (S-NCh) showed minimal creaming and smallest droplet size (1.18 μm at 0.5%).
- A critical stabilizer concentration of 0.05% was necessary for stability due to interfacial coverage.
- Rheological tests confirmed solid-like viscoelasticity and shear-thinning behavior of stable emulsions.

## Abstract

The structure–property relationship of chitin nanofibrils (NCh) with tailored lengths (L-, M-, S-NCh) and their efficacy in stabilizing Pickering emulsions were systematically investigated. The nanofibrils, produced via high-pressure homogenization and ultrasonication (20 or 60 min), were characterized by transmission electron microscopy (TEM). Emulsion stability was predominantly governed by nanofibril length and concentration, with S-NCh (shortest) exhibiting superior performance, as evidenced by its minimal creaming index, smallest droplet size (1.18 μm at 0.5%), and homogeneous microstructure observed by confocal laser scanning microscopy (CLSM). A critical stabilizer concentration of 0.05% was identified, below which instability occurred due to insufficient interfacial coverage. Rheological analysis confirmed shear-thinning behavior and solid-like viscoelasticity at high frequencies. CLSM microstructural observations directly confirmed nanofibril adsorption at the interface and the formation of a continuous network between droplets, elucidating the stabilization mechanism. These findings demonstrate that shorter chitin nanofibrils provide a marked improvement in emulsion stability, offering a superior biomass-derived alternative for the design of stabilizers in food and pharmaceutical applications.

## Full-text entities

- **Chemicals:** Chitin (MESH:D002686)

## Full text

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## Figures

7 figures with captions in the complete paper: https://tomesphere.com/paper/PMC12785728/full.md

## References

58 references — full list in the complete paper: https://tomesphere.com/paper/PMC12785728/full.md

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Source: https://tomesphere.com/paper/PMC12785728