Physicochemical characteristics, applications and research trends of edible Pickering emulsions

Xia, Tianhang; Xue, Changhu; Wei, Zihao

doi:10.1016/j.tifs.2020.11.019

Cited by 208 publications

(59 citation statements)

References 112 publications

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“…Other polysaccharides widely used to produce Pickering bionanoparticles include chitin, chitosan and cellulose. To overcome particle's limitations as Pickering stabilizers, the formation of complexes has been also proposed, namely complexes such as polysaccharidepolysaccharide, protein-protein, and polysaccharide-protein [124]. Examples include zein-xanthan [125], and tea water insoluble proteins/κ-carrageenan complexes [126].…”

Section: Pickering Emulsionsmentioning

confidence: 99%

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

Santamaria‐Echart¹,

Fernandes²,

Silva³

et al. 2022

Natural Food Additives

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The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.

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Section: Pickering Emulsionsmentioning

confidence: 99%

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

Santamaria‐Echart¹,

Fernandes²,

Silva³

et al. 2022

Natural Food Additives

View full text Add to dashboard Cite

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“…Furthermore, nanoscale Pickering emulsions have also been reported [ 68 , 84 ]. In the case of nanoparticles having θ in the range of 30–150°, the thermal energy of Brownian motion is several orders of magnitude lower than the desorption energy, which facilitates their irreversible adsorption at the O/W interface [ 85 ]. Currently, the exact parameters affecting the size of the forming particles at the O/W interface in systems containing oils and CDs are not known and should be further investigated.…”

Section: Stability Issues Of Cd-based Pickering Emulsionsmentioning

confidence: 99%

“…The concentration of the stabilizing particles is another important parameter as it directly affects their coverage at the O/W interface. In general, a high concentration of the stabilizing particles is desired, as it increases the surface coverage of emulsion droplets and facilitates the formation of a network structure, which is advantageous for reducing the size and improving the stability of the emulsion [ 2 , 85 ]. This, in general, requires the use of a relatively high CD concentration, at least in the case of parent CD derivatives.…”

Section: Stability Issues Of Cd-based Pickering Emulsionsmentioning

confidence: 99%

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Cyclodextrin-based Pickering emulsions: functional properties and drug delivery applications

Jug

Yoon

Jackman

2021

J Incl Phenom Macrocycl Chem

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Cyclodextrins (CDs) are biocompatible, cyclic oligosaccharides that are widely used in various industrial applications and have intriguing interfacial science properties. While CD molecules typically have low surface activity, they are capable of stabilizing emulsions by inclusion complexation of oil-phase components at the oil/water interface, which results in Pickering emulsion formation. Such surfactant-free formulations have gained considerable attention in recent years, owing to their enhanced physical stability, improved tolerability, and superior environmental compatibility compared to conventional, surfactant-based emulsions. In this review, we critically describe the latest insights into the molecular mechanisms involved in CD stabilization of Pickering emulsions, including covering practical aspects such as methods to prepare CD-based Pickering emulsions, lipid encapsulation, and relevant stability issues. In addition, the rheological and textural features of CD-based Pickering emulsions are discussed and particular attention is focused on promising examples for drug delivery, cosmetic, and nutraceutical applications. The functionality of currently developed CD-based Pickering emulsions is also summarised, including examples such as antifungal uses, and we close by discussing emerging possibilities to utilize the molecular encapsulation of CD-based emulsions for translational medicine applications in the antiviral and antibacterial spaces.

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“…Smaller particle size is more advantageous in the stabilization of Pickering emulsions. Indeed, the smaller the particle size, the more particles adsorbed at the oil-water interface, which is beneficial for stabilizing the higher interface area and thicker interfacial layer [46]. After thermal treatment, the moduli of the HIPEs stabilized by native zein and zein treated with DFU went down significantly, even approaching zero after heating, indicating that the these HIPEs samples had poor resistance to thermal aggregation.…”

Section: Rheological Properties Microstructure and Stability Of Hipes 231 Rheological Properties Of Emulsions Stabilized By Zein-ssps Commentioning

confidence: 99%

Novel Fabrication of Zein-Soluble Soybean Polysaccharide Nanocomposites Induced by Multifrequency Ultrasound, and Their Roles on Microstructure, Rheological Properties and Stability of Pickering Emulsions

Song

Xiong

Shi

et al. 2021

Gels

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In this work, soluble soybean polysaccharides (SSPS) were employed together with multifrequency ultrasound to fabricate zein nanocomposites which were conducive to enhancing the stability of high internal phase emulsions (HIPEs). Compared with non-ultrasonic treated zein colloidal particle samples (132.23 ± 0.85 nm), the zein nanoparticles samples induced by dual-frequency ultrasound exhibited a smaller particle size (114.54 ± 0.23 nm). Furthermore, the particle size of the zein composite nanoparticles (256.5 ± 4.81) remarkably increased with SPSS coating, consequently leading to larger fluorescence intensity together with lower zeta-potential (−21.90 ± 0.46 mv) and surface hydrophobicity (4992.15 ± 37.28). Meanwhile, zein-SSPS composite nanoparticles induced by DFU showed remarkably enhanced thermal stability. Fourier transform infrared (FTIR) spectroscopy and Circular dichroism (CD) spectroscopy were also used to characterize zein-SSPS composite nanoparticles. The results confirmed that DFU combined with SSPS treatment significantly increased β-sheets (from 12.60% ± 0.25 b to 21.53% ± 0.37 c) and reduced α-helix content (34.83% ± 0.71 b to 23.86% ± 0.66 a) remarkably. Notably, HIPEs prepared from zein-SSPS nanocomposites induced by dual-frequency simultaneous ultrasound (DFU) at 40/60 kHz showed better storage stability. HIPEs stabilized by DFU induced zein-SSPS nanoparticles exhibited higher storage modulus (G′) and loss modulus (G″), leading to lower fluidity, together with better stability contributing to the water-binding capacity and three-dimensional (3D) network structure of the HIPEs emulsion. The findings of this study indicate that this method can be utilized and integrated to further extend the application of zein and SSPS and explore HIPEs.

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Physicochemical characteristics, applications and research trends of edible Pickering emulsions

Cited by 208 publications

References 112 publications

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

Cyclodextrin-based Pickering emulsions: functional properties and drug delivery applications

Novel Fabrication of Zein-Soluble Soybean Polysaccharide Nanocomposites Induced by Multifrequency Ultrasound, and Their Roles on Microstructure, Rheological Properties and Stability of Pickering Emulsions

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