Fabrication and characterization of tea seed oil pickering emulsion stabilized synergistically by carboxymethylcellulose and β-cyclodextrin

Carboxymethyl cellulose and β-cyclodextrin stabilized water-wrapped tea seed oil Pickering emulsion was prepared using the high-speed shearing method. The particle size test and microstructure observation showed that the average particle size of the emulsion droplet decreased while the apparent viscosity, viscoelasticity, and stability increased with the increase in the concentration of carboxymethyl cellulose, β-cyclodextrin, and oil fraction. The droplet size of the emulsion increased slightly after heating from 50 °C to 90 °C, and the thermal stability of the emulsion increased after 50 °C treatment. pH exhibited little effect on emulsion stability. Carboxymethyl cellulose enhanced the adsorption of cyclodextrin colloidal particles on the water-oil interface via non-covalent interaction, steric hindrance, and drainage, which improved the viscosity of the emulsion. Therefore, it can be seen that the combination of carboxymethyl cellulose and β-cyclodextrin can significantly increased the stability of emulsions.