This study focuses on the preparation of citral Pickering emulsion stabilized by β-cyclodextrin, the stability of such emulsion and its influence factors. Using nano-particle inclusion complex of β-cyclodextrin with citral as emulsion stablizer, the citral Pickering emulsion was prepared by high-speed homogeneous shearing method. The microstructure of the emulsion was then observed and its particle size and Zeta potential were measured, and the effects of system pH value and xanthan gum on emulsion stability were investigated. The results showed that a stable oil-in-water type Pickering emulsion can be formed by stable emulsification with β-CD, where the oil particle is standard spherical and of several hundred nanometers in particle size. An acidic or alkaline environment, or addition of xanthan gum, was favorable to the stability of the emulsion. Further study indicated that the citral Pickering emulsion showed relative excellent heat stability but poor tolerance of freezing; that adding xanthan gum (5 g/L) could significantly increase the freeze resistance of the emulsion. This research has provided a novel green approach for citral emulsion preparation.
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