Food and Fermentation Industries >

2026 , Vol. 52 >Issue 9: 156 - 163

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044063

Study on cinnamon essential oil Pickering emulsions stabilized by nanoparticles derived from citrus peel residue

  • HU Mengtao ,
  • LI Huameng ,
  • LI Miao ,
  • ZHOU Hongyuan ,
  • YU Jinyao ,
  • HUANG Yue ,
  • ZHU Yuyan ,
  • CHENG Jiandong ,
  • YAO Maohong ,
  • DAI Hongjie
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  • 1(Yibin Academy of Southwest University, Yibin 644000, China)
    2(College of Food Science, Southwest University, Chongqing 400715, China)
    3(Chongqing Sericulture Science and Technology Research Institute, Chongqing 400700, China)
    4(Leyuan Health Technology (Huzhou) Co. Ltd., Huzhou 313000, China)
    5(Guang’an Longan Pomelo Development Co. Ltd., Guangan 638550, China)

Received date: 2025-07-29

  Revised date: 2025-10-13

  Online published: 2026-06-03

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Abstract

This study utilized citrus peel residue as the raw material and combined the clean label concept to directly prepare citrus peel residue-based nanoparticles (CPN) through mechanical ball milling.CPN was investigated as a Pickering stabilizer for the preparation of sunflower oil/cinnamon essential oil mixed oil phase (50% based on volume) emulsions.The study focused on the effects of different volume ratios of sunflower oil to cinnamon essential oil (S∶C=5∶0-1∶4) in the mixed oil phase on the structure, stability, and antioxidant activity of the emulsions.CPN presented a fibrillar structure of nanocellulose with attached nanocolloidal particles and exhibited good performance as a Pickering stabilizer.As the proportion of cinnamon essential oil in the emulsion increased, the D(4,3) of the emulsion decreased from 113 μm to 50 μm, while the viscosity of the emulsion system increased and its antioxidant activity improved.Additionally, an increase in the proportion of cinnamon essential oil in the oil phase enhanced the pH, temperature, and centrifugal stability of the emulsion, thereby improving the environmental stability of the emulsion.This current research provides a method for preparing natural Pickering stabilizers based on fruit and vegetable peel residues and their application in emulsions.It demonstrates that the structure and stability of emulsions can be regulated by adjusting the composition of the oil phase and the functional emulsions can be effectively prepared by loading cinnamon essential oil.This offers a reference for promoting the high-value utilization of fruit and vegetable peel residues and their application in food emulsions.

Key words： citrus peel residue; clean label; cellulose; emulsion; cinnamon essential oil

Cite this article

HU Mengtao , LI Huameng , LI Miao , ZHOU Hongyuan , YU Jinyao , HUANG Yue , ZHU Yuyan , CHENG Jiandong , YAO Maohong , DAI Hongjie . Study on cinnamon essential oil Pickering emulsions stabilized by nanoparticles derived from citrus peel residue[J]. Food and Fermentation Industries, 2026 , 52(9) : 156 -163 . DOI: 10.13995/j.cnki.11-1802/ts.044063

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