Banana rachis nanocellulose: a natural stabilizer for Pickering nanoemulsion and its potential as a carrier of β-carotene in food systems.

Abstract

Background: Incorporating β-carotene into food systems improves nutritional value by providing a natural source of vitamin A. However, maintaining its stability during processing and storage is a significant barrier for its bioavailability.

Results: This study investigated the utilization of banana rachis nanocellulose (BRNC) as a natural stabilizer in the formulation of Pickering nanoemulsion (PNE). Parameters were optimized for developing PNE using BNRC. A 20 g kg ^-1 concentration of BNRC was found to be suitable in terms of particle size and zeta potential. The PNE, with a particle size of 196 nm and a polydispersity index (PDI) of 0.463, remained stable for 35 days. β-Carotene (1 g kg^-1) on encapsulation in PNE showed enhanced chemical stability with a retention rate of 0.81. The BRNC-based PNE demonstrated enhanced stability against phase separation. Additionally, β-carotene-infused PNE mayonnaise was developed and characterized. Hydroperoxide formation in developed mayonnaise increased in control sample up to day 14, while samples with β-carotene showed no significant increase (P > 0.05) throughout the analysis period. Furthermore, mayonnaise added with the BRNC-based PNE enriched with β-carotene exhibited improved functionality, including enhanced rheological (R² = 0.99), textural, and colour attributes. High-performance liquid chromatography (HPLC) analysis showed 612.6 ± 0.8 μg β-carotene kg ^-1 of mayonnaise.

Conclusion: The developed mayonnaise successfully reduces fat content while enhancing its overall functionality. The potential of BRNC as a promising bio-based stabilizer was thus elucidated for the development of functional food products with improved nutritional value and stability. © 2025 Society of Chemical Industry.