Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective

131

The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.

Section: High Internal Phase Emulsionsmentioning

confidence: 99%

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Tan

McClements

2021

131

“…According to the literature, several physicochemical characteristics are referred to as being important for the formation and stabilization of protein-based foams and emulsions. These include the proteins’ particle size, degree of (intramolecular) cross-linking, surface charge (zeta potential), and surface hydrophobicity [ 1 , 2 , 3 , 7 ]. However, there is no consensus on their prioritization as well as specific relevance for protein particle-based foams or emulsions.…”

Section: Introductionmentioning

confidence: 99%

Correlation between Physico-Chemical Characteristics of Particulated β-Lactoglobulin and Its Behavior at Air/Water and Oil/Water Interfaces

Kurz

Reitberger

Hengst

et al. 2021

It is widely accepted that protein-based particles can efficiently stabilize foams and emulsions. However, it is not fully elucidated which particle properties are decisive for the stabilization of air/water and oil/water interfaces. To unravel this correlation, selected properties of nano-sized soluble β-lactoglobulin particles were changed one at a time. Therefore, particles of (1) variable size but similar zeta potential and degree of cross-linking and (2) similar size but different further properties were produced by heat treatment under a specific combination of pH value and NaCl concentration and then analyzed for their interfacial behavior as well as foaming and emulsifying properties. On the one hand, it was found that the initial phase of protein adsorption at both the air/water and the oil/water interface was mainly influenced by the zeta potential, independent of the particle size. On the other hand, foam stability as resolved from the time-dependent evolution of mean bubble area negatively correlated with disulfide cross-linking, whereas emulsion stability in terms of oil droplet flocculation showed a positive correlation with disulfide cross-linking. In addition, flocculation was more pronounced for larger particles. Concluding from this, foam and emulsion stability are not linked to the same particle properties and, thus, explanatory approaches cannot be used interchangeably.

“…Compared to conventional emulsion systems, Pickering emulsions have shown desirable characteristics; for example, a lower amount of emulsifier is needed and better stability can be achieved by preventing coalescence from happening, which facilitates their application in the cosmetics, pharmaceutical, and food industries [ 18 ]. Moreover, these Pickering emulsion systems could be further developed to delivery systems for encapsulating bioactive components (e.g., curcumin) [ 19 ]. Curcumin, a representative phytochemical compound, has been reported for numerous benefits, including cancer prevention, anti-inflammation, and neuroprotection [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

Curcumin-Loaded Pickering Emulsion Formed by Ultrasound and Stabilized by Metal Organic Framework Optimization

Zhi

Tsai

et al. 2021

The ultrasound-assisted preparation of a curcumin-loaded metal organic framework (MOF) UiO-66-NH2 stabilized Pickering emulsion system was carried out in this study. A 3-level-4-factor Box–Behnken design (BBD) and response surface methodology (RSM) analysis were employed to systematically evaluate the effect of different experimental parameters (i.e., ultrasonic power, ultrasonic time, oil content, and MOF content) on curcumin loading capacity (LC) and encapsulation efficiency (EE). The results indicated that ultrasonic power and MOF content significantly affected LC and EE, whereas ultrasonic time and oil content had little effect. A mathematical model for optimizing the preparation of emulsion systems was established. Based on the ridge max analysis, an optimal condition for the newly developed curcumin-loaded MOF-Pickering emulsion was identified, i.e., ultrasonic power 150 W, ultrasonic time 11.17 min, oil content 20.0%, and MOF content 1.10%. At this condition, the LC and EE of curcumin obtained from the experiment reached 7.33% ± 0.54% and 56.18% ± 3.03%, respectively, which were within the prediction range of LC (7.35% ± 0.29%) and EE (54.34% ± 2.45%). The emulsion systems created in this study may find new applications for the delivery of bioactive compounds in food and pharmaceutical areas.