Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions

Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface

“…Similar changes in droplet size upon increasing c can also be observed by light micrographs of all these emulsions (Fig. 5), which seem to be one of the general features for Pickering o/w emulsions stabilized by a number of inorganic or organic particle stabilizers, e.g., hydrophobized fumed silica (Frelichowska et al, 2010), microcrystalline cellulose (MCC) and modified starch (Karger et al, 2012;Tang et al, 2014), chitin nanocrystals (Tzoumaki et al, 2011), and even SPI nanoparticles (Liu & Tang, 2013).…”

“…To date, a limited number of these food-grade Pickering particles have been reported in the literature, which encompass modified starch (Karger, Fayazmanesh, Alavi, Spyropoulos, & Norton, 2012;Tan et al, 2012), chitin nanocrystal particles (Tzoumaki, Moschakis, Kiosseoglou, & Biliaderis, 2011;Tzoumaki, Moschakis, Scholten, & Biliaderis, 2013), waterinsoluble zein (de Folter, van Ruijven, & Velikov, 2012), microcrystalline cellulose (MMC) (Karger et al, 2012), solid lipid nanoparticles (Gupta & Rousseau, 2012), and more recently, proteinbased particles or nanoparticles from whey protein (Destribats, Rouvet, Gehin-Delval, Schmitt, & Binks, 2014;Shimoni, Levi, Levi Tal, & Lesmes, 2013) and soy or pea protein isolate (Liang & Tang, 2014;Liu & Tang, 2013. Among these particles, colloidal particles or nanoparticles from food proteins seem to be most promising to perform as Pickering stabilizers.…”

Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate

“…The creaming stability was enhanced with increasing concentrations of RC, which has been attributed to the reduction in the density differences between droplets and the continuous phase, along with the improvement in viscosity of the continuous phase, as well as droplet size reduction (Kargar, Fayazmanesh, Alavi, Spyropoulos, & Norton, 2012;McClements, 2005;Winuprasith & Suphantharika, 2014). It is also apparent that the viscosities were enhanced with increased addition of stabilizer, as a result of the high water binding ability corresponding to the steady shear flow curves (Fig.…”

Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality

“…4 The most appealing candidates are undoubtedly colloidal particles which owing to their unsurpassed features, they have attracted a significant surge of interest within physical scientists, both academically and industrially. Emulsion droplets stabilised by colloidal particles (Pickering emulsions) combine the benefits of prolonged stability against coalescence, 5,6 improvement in lipid oxidative stability, 7,8 increased resistance to shear, 9,10 and controlled release across the interface.…”