Multiple Pickering emulsions stabilized by hydrophobic-hydrophilic cellulose from oil palm empty fruit bunch: application in encapsulation of vitamin B9

Olusanya, Samuel O.; Ajayi, Sunday M.; Olumayede, Emmanuel G.; Lawal, Olayide S.

doi:10.1007/s00289-023-05043-6

Polym. Bull.

2023

DOI: 10.1007/s00289-023-05043-6

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Multiple Pickering emulsions stabilized by hydrophobic-hydrophilic cellulose from oil palm empty fruit bunch: application in encapsulation of vitamin B9

Samuel O. Olusanya,

Sunday M. Ajayi,

Emmanuel G. Olumayede

et al.

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2024

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Cited by 2 publications

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Interfacial behaviour of benzoylated cellulose of different wettability from melon and moringa pod waste

Olusanya,

Didunyemi,

Ajayi

et al. 2024

Bull Mater Sci

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Interfacial behaviour of benzoylated cellulose of different wettability from melon and moringa pod waste

Olusanya,

Didunyemi,

Ajayi

et al. 2024

Bull Mater Sci

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Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications

Cassani,

Gomez-Zavaglia

2024

Explor Foods Foodomics

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Pickering emulsions have emerged as suitable alternatives to healthily and sustainably deliver unstable compounds, addressing the demands of consumers, increasingly concerned about the nutritional value and environmental impact of the products they consume. They are stabilized by insoluble solid particles that partially hydrate both the oil (O) and aqueous (W) phases through a combination of steric and electrostatic repulsions determined by their surface properties. Since the desorption energy of the particles is very high, their adsorption is considered irreversible, which accounts for their greater stability compared to conventional emulsions. Proteins and polysaccharides, used either individually or in combination, can stabilize Pickering emulsions, and recent studies have revealed that microorganisms are also suitable stabilizing particles. This review provides an overview of recent research on Pickering emulsions, highlighting the properties of the stabilizing particles, and their ability to deliver hydrophobic and/or unstable compounds. The use of Pickering emulsions as fat-replacers, edible inks for 3D-printing or their incorporation into packaging material are also presented and discussed, pointing out their great potential for further innovation.

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Multiple Pickering emulsions stabilized by hydrophobic-hydrophilic cellulose from oil palm empty fruit bunch: application in encapsulation of vitamin B9

Cited by 2 publications

References 69 publications

Interfacial behaviour of benzoylated cellulose of different wettability from melon and moringa pod waste

Interfacial behaviour of benzoylated cellulose of different wettability from melon and moringa pod waste

Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications

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