Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein

Santos, Jenifer; Alcaide-González, M.A.; Trujillo-Cayado, Luis A.; Carrillo, Francisco; Alfaro-Rodríguez, María-Carmen

doi:10.1016/j.ijbiomac.2020.03.078

Cited by 62 publications

(29 citation statements)

References 26 publications

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“…This observation points to the presence of the emulsion droplets in a tightly packed way and close proximity to one another in the formulation with φ = 0.6, resulting in higher storage modulus [32,55]. The predominant liquid character of the formulations produced with lower oil content is insufficient to inhibit the creaming process, resulting in lower emulsion stability [65]. The dense and compact packing of the formulation with φ = 0.6 is in agreement with its optical microscopy image and CLSM image (previously shown in Figs.…”

Section: Rheological Properties Of the Produced Pickering Emulsionsmentioning

confidence: 91%

Pickering emulsions stabilized with chitosan/collagen peptides nanoparticles as green topical delivery vehicles for cannabidiol (CBD)

Sharkawy

Silva

Rodrigues

et al. 2021

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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Section: Rheological Properties Of the Produced Pickering Emulsionsmentioning

confidence: 91%

Pickering emulsions stabilized with chitosan/collagen peptides nanoparticles as green topical delivery vehicles for cannabidiol (CBD)

Sharkawy

Silva

Rodrigues

et al. 2021

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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“…Apparently, studies have been renewed in recent years, oceans of researches reported that composite particles with higher stability could be created using biodegradable and edible materials, such as chitosan, sodium caseinate, and sodium alginate, via electrostatic adsorption [ 44 ]. In the research of J. Santos et al, food-grade sunflower O/W Pickering emulsions stabilized by xanthan gum–zein complex, which had great emulsifying and stabilizing properties, were prepared [ 45 ]. Herein, advance performance xanthan gum was incorporated causing the occurrence of viscoelastic properties and a clear increase in zero-shear viscosity.…”

Section: Structure and Composition Of Pickering Emulsionsmentioning

confidence: 99%

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Chen

et al. 2020

Molecules

149

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In recent years, Pickering emulsions have emerged as a new method and have attracted much attention in the fields of food sciences. Unlike conventional emulsions, Pickering emulsions are stabilized by solid particles, which can irreversibly adsorb on the oil-water interface to form a dense film to prevent the aggregation of droplets. The research and development of food-grade solid particles are increasingly favored by scientific researchers. Compared with conventional emulsions, Pickering emulsions have many advantages, such as fewer using amounts of emulsifiers, biocompatibility and higher safety, which may offer feasibility to have broad application prospects in a wide range of fields. In this article, we review the preparation methods, stabilization mechanism, degradation of Pickering emulsions. We also summarize its applications in food sciences in recent years and discuss its future prospects and challenges in this work.

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“…As discussed previously, most commercially available plant protein isolates tend to be largely denatured, and it has been shown to affect the interactions and resultant properties with polysaccharides [203]. To round off this section, other active research areas include complex coacervation [204][205][206][207][208][209][210] and applications in encapsulation [211][212][213][214].…”

Section: Protein-polysaccharide Interactionsmentioning

confidence: 99%

Plant Proteins for Future Foods: A Roadmap

Sim

Srv

Chiang

et al. 2021

Foods

166

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Protein calories consumed by people all over the world approximate 15–20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Plant-based proteins present a promising solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access in many parts of the world. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Relative to animal proteins, including dairy products, plant protein technology is still in its infancy. To bridge this gap, advances in plant protein ingredient development and the knowledge to construct plant-based foods are sorely needed. This review focuses on some salient features in the science and technology of plant proteins, providing the current state of the art and highlighting new research directions. It focuses on how manipulating plant protein structures during protein extraction, fractionation, and modification can considerably enhance protein functionality. To create novel plant-based foods, important considerations such as protein–polysaccharide interactions, the inclusion of plant protein-generated flavors, and some novel techniques to structure plant proteins are discussed. Finally, the attention to nutrition as a compass to navigate the plant protein roadmap is also considered.

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Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein

Cited by 62 publications

References 26 publications

Pickering emulsions stabilized with chitosan/collagen peptides nanoparticles as green topical delivery vehicles for cannabidiol (CBD)

Pickering emulsions stabilized with chitosan/collagen peptides nanoparticles as green topical delivery vehicles for cannabidiol (CBD)

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Plant Proteins for Future Foods: A Roadmap

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