Synergistic effects of starch nanoparticles and chitin nanofibers on the stability of oil-in-water Pickering emulsions

Starch nanoparticles (SNPs) and Chitin nanofibers (ChFs) have been recognized to be effective for emulsion stabilization. Hence, the use of multiple solid seems a promising approach improve stability. This work aims study emulsions stabilized by combination SNPs ChFs at different concentrations over storage time environmental conditions. Sonicated were found significantly higher stability compared non-sonicated emulsions. Furthermore, SNP/ChF-stabilized showed smaller droplet sizes within wide range temperatures pH, suggesting synergistic effect between both particles as stabilizers. The addition NaCl limited impact, particularly in up 200 mM, on improvement combined allowed stabilization lower than when only either or used.