Food-grade Pickering emulsions for encapsulation and delivery of bioactives

Mwangi, William Wachira; Lim, Hui Peng; Low, Liang Ee; Tey, Beng Ti; Chan, Eng Seng

doi:10.1016/j.tifs.2020.04.020

Cited by 227 publications

(94 citation statements)

References 149 publications

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“…Pickering emulsions have been investigated for their potential to encapsulate and deliver various kinds of bioactive compounds (Table 3). A major advantage of using Pickering emulsions for this purpose is that the thick particle coating prevents droplet coalescence, retards lipid oxidation, and modulates digestion [144]. In a recent study, Pickering emulsions stabilized by kafirin nanoparticles were found to exhibit less lipid oxidation and higher curcumin stability under UV radiation than those stabilized by Tween 80 [145].…”

Section: Pickering Emulsionsmentioning

confidence: 99%

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

Tan

McClements

2021

Foods

173

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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.

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Section: Pickering Emulsionsmentioning

confidence: 99%

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

Tan

McClements

2021

Foods

173

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“…With the development of food emulsion, more rationales of the Pickering stabilized systems were designed and optimized to be applied in food. Some current trends such as how to improve the nutrient bioavailability during food digestion, nanoparticles used as emulsifying agents and Pickering stabilizers were introduced in recent reported reviews [ 4 , 5 , 6 ]. In this work, we mainly introduce the structure and composition of Pickering emulsion, which involving the mechanism of materials in formulating Pickering emulsion and some particles potentially to be used in food-degrade Pickering emulsions such as Janus was also described.…”

Section: Introductionmentioning

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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“…Oil-in-water Pickering emulsions consist of oil droplets coated by colloidal particles [50,51] (Figure 2). These types of structured emulsions can be produced entirely from food grade ingredients and can be used to encapsulate bioactive lipids.…”

Section: Nanoparticle-stabilized Pickering Emulsionsmentioning

confidence: 99%

“…These types of structured emulsions can be produced entirely from food grade ingredients and can be used to encapsulate bioactive lipids. Food grade nanoparticles that are suitable for used as emulsifiers in Pickering emulsions include nanocellulose, nanochitin, nano-starch, protein nanoparticles, and SLNs [ 51 , 52 , 53 , 54 ]. The bioactive lipids can be encapsulated within the oil droplets or within the nanoparticles used to stabilize them.…”

Section: Nanoscale Delivery Systems For Encapsulation Of Bioactivementioning

confidence: 99%

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

McClements

Öztürk

2021

Foods

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Bioactive lipids, such as fat-soluble vitamins, omega-3 fatty acids, conjugated linoleic acids, carotenoids and phytosterols play an important role in boosting human health and wellbeing. These lipophilic substances cannot be synthesized within the human body, and so people must include them in their diet. There is increasing interest in incorporating these bioactive lipids into functional foods designed to produce certain health benefits, such as anti-inflammatory, antioxidant, anticancer and cholesterol-lowering properties. However, many of these lipids have poor compatibility with food matrices and low bioavailability because of their extremely low water solubility. Moreover, they may also chemically degrade during food storage or inside the human gut because they are exposed to certain stressors, such as high temperatures, oxygen, light, moisture, pH, and digestive/metabolic enzymes, which again reduces their bioavailability. Nanotechnology is a promising technology that can be used to overcome many of these limitations. The aim of this review is to highlight different kinds of nanoscale delivery systems that have been designed to encapsulate and protect bioactive lipids, thereby facilitating their handling, stability, food matrix compatibility, and bioavailability. These systems include nanoemulsions, solid lipid nanoparticles (SLNs), nanostructured lipid carriers (NLCs), nanoliposomes, nanogels, and nano-particle stabilized Pickering emulsions.

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Food-grade Pickering emulsions for encapsulation and delivery of bioactives

Cited by 227 publications

References 149 publications

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

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

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

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