Surface Functionalization of Sugarcane-Bagasse-Derived Cellulose Nanocrystal for Pickering Emulsion Gel: Microstructural Properties and Stability Efficiency

Abstract

An environmentally friendly Pickering stabilizer was developed by upcycling sugarcane bagasse (SCB) into a cellulose nanocrystal (CNC), which was subjected to surface modification by using quaternary ammonium compound to enhance its amphiphilic characteristics. The changes in microstructural properties of modified cellulose nanocrystal (m-CNC), such as surface functional group, thermal stability, surface morphology, elemental composition, and particle size distribution were investigated. Results indicated the success of quaternary ammonium compound grafting with the presence of a trimethyl-alkyl chain on the cellulose structure, while the m-CNC preserves the needle-like nanoparticles in length of ~534 nm and width of ~20 nm. The colloidal profile of m-CNC-stabilized oil–water emulsion gels with different concentrations of m-CNC (1–5 wt%), and oil:water (O:W) ratios (3:7, 5:5, 7:3) were examined. The emulsion gel stability study indicated that the optimal concentration of m-CNC (3 wt%) was able to stabilize all the emulsion gels at different O:W ratios with an emulsion index of >80% for 3 months. It is the minimum concentration of m-CNC to form a robust colloidal network around the small oil droplets, leading to the formation of stable emulsion gels. The emulsion gel with O:W ratio (3:7) with 3 wt% of m-CNC rendered the best m-CNC–oil-droplets dispersion. The m-CNC effectively retained the size of oil droplets (<10 μm for 3 months storage) against coalescence and creaming by creating a steric barrier between the two immiscible phases. Furthermore, the emulsion gel exhibited the highest viscosity and storage modulus which was able to prevent creaming or sedimentation of the emulsion gels.