Development of Pickering emulsions stabilized by hybrid biopolymeric particles/nanoparticles for nutraceutical delivery

Tavasoli, Sedighe; Liu, Qi; Jafari, Seid Mahdi

doi:10.1016/j.foodhyd.2021.107280

Cited by 47 publications

(12 citation statements)

References 105 publications

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“…Once the water evaporates, a cohesive layer forms on the surface. The continuous phase of the emulsion is crucial to its stability and performance as it determines the thickness, mechanical strength, flexibility, and water resistance of the PEFC (Zhao et al., 2024). It has a wide range of sources, but three general categories exist based on its composition: polysaccharide‐, protein‐, and polysaccharide–protein‐based.…”

Section: Composition Of Pefcmentioning

confidence: 99%

Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications

Zhang,

Kong,

Liu

et al. 2024

Comp Rev Food Sci Food Safe

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Pickering emulsion (PE) technology effectively addresses the issues of poor compatibility and low retention of hydrophobic active ingredients in food packaging. Nonetheless, it is important to recognize that each stage of the preparation process for PE films/coatings (PEFCs) can significantly influence their functional properties. With the fundamental considerations of environmental friendliness and human safety, this review extensively explores the potential of raw materials for PEFC and introduces the preparation methods of nanoparticles, emulsification technology, and film‐forming techniques. The critical factors that impact the performance of PEFC during the preparation process are analyzed to enhance food preservation effectiveness. Moreover, the latest advancements in PE packaging across diverse food applications are summarized, along with prospects for innovative food packaging materials. Finally, the preservation mechanism and application safety have been systematically elucidated. The study revealed that the PEFCs provide structural flexibility, where designable nanoparticles offer unique functional properties for intelligent control over active ingredient release. The selection of the dispersed and continuous phases, along with component proportions, can be customized for specific food characteristics and storage conditions. By employing suitable preparation and emulsification techniques, the stability of the emulsion can be improved, thereby enhancing the effectiveness of the films/coatings in preserving food. Including additional substances broadens the functionality of degradable materials. The PE packaging technology provides a safe and innovative solution for extending the shelf life and enhancing the quality of food products by protecting and releasing active components.

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Section: Composition Of Pefcmentioning

confidence: 99%

Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications

Zhang,

Kong,

Liu

et al. 2024

Comp Rev Food Sci Food Safe

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“…Some researchers have provided different stability functions of particles in Pickering emulsion. Tavasoli et al (9) considered that the capillary pressure due to the anisotropic shapes of solid particles can prevent the interface film drainage. Dickinson et al (9,10) presented a fact that the form of a network of particles in the continuous phase can generate a barrier to improving the stability of many gel-like emulsions of moderately high oil volume fraction.…”

Section: Introductionmentioning

confidence: 99%

Recent Advances on Pickering Emulsions Stabilized by Diverse Edible Particles: Stability Mechanism and Applications

Jiao

et al. 2022

Front. Nutr.

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Pickering emulsions, which are stabilized by particles, have gained considerable attention recently because of their extreme stability and functionality. A food-grade particle is preferred by the food or pharmaceutical industries because of their noteworthy natural benefits (renewable resources, ease of preparation, excellent biocompatibility, and unique interfacial properties). Different edible particles are reported by recent publications with distinct shapes resulting from the inherent properties of raw materials and fabrication methods. Furthermore, they possess distinct interfacial properties and functionalities. Therefore, this review provides a comprehensive overview of the recent advances in the stabilization of Pickering emulsions using diverse food-grade particles, as well as their possible applications in the food industry.

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“…In particular, Pickering emulsions have emerged as an attractive strategy for encapsulation, with various reviews published in recent years. Pickering emulsion stabilization by hybrid nanoparticles ( Tavasoli et al, 2022 ) and protein nanoparticles ( Zhang et al, 2021 ) has been reviewed, as well as the potential of Pickering multiple emulsions ( Klojdová and Stathopoulos, 2022 ) and high internal-phase Pickering emulsions ( Abdullah et al, 2020 ) in food applications. However, to the best of our knowledge, no review article focusing on Pickering emulsions for probiotic encapsulation has been reported.…”

Section: Introductionmentioning

confidence: 99%

Application of Pickering emulsions in probiotic encapsulation- A review

Haji

Cheon

Baek

et al. 2022

Current Research in Food Science

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Development of Pickering emulsions stabilized by hybrid biopolymeric particles/nanoparticles for nutraceutical delivery

Cited by 47 publications

References 105 publications

Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications

Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications

Recent Advances on Pickering Emulsions Stabilized by Diverse Edible Particles: Stability Mechanism and Applications

Application of Pickering emulsions in probiotic encapsulation- A review

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