Bacterial nanocellulose-stabilized Pickering emulsions: A review on stability factors and industrial applications in the food sector

In recent years, the use of solid nanoparticles to generate Pickering emulsions has attracted growing attention because they offer superior stability over conventional surfactant-based systems. Among emerging stabilizers, bacterial cellulose (BC) and its nano-derivatives (cellulose nanocrystals — BCNCs and nanofibrils — BCNFs), have gained increasing attention due to their high crystallinity, purity, mechanical strength, and sustainable biosynthetic origin. Owing to their nanoscale dimensions, high aspect ratio, amphiphilicity, biocompatibility, biodegradability, and chemical stability, bacterial nanocellulose particles act as efficient solid stabilizers and promising alternatives to conventional surfactants. This review discusses the production of bacterial nanocellulose and the fundamental principles governing Pickering emulsion formation. Key factors influencing emulsion stability, including particle size, morphology, surface chemistry, charge, wettability, concentration, and processing conditions, are critically analyzed. Finally, potential applications in the food sector (e.g., food preservation, active packaging, nutraceutical delivery, gastrointestinal lipid digestion, and drug release) are highlighted, along with current challenges related to safety assessment, cost-effective production/economic impact, and large-scale industrial implementation.