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

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.