Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods

Yan, Xiaojia; Ma, Che; Cui, Fengzhan; McClements, David Julian; Liu, Xuebo; Liu, Fuguo

doi:10.1016/j.tifs.2020.07.005

Cited by 260 publications

(81 citation statements)

References 123 publications

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“…The functional attributes of these particles can often be tailored for specific applications by carrying out specific physical or chemical modifications. The ability of Pickering particles to stabilize mechanisms can be attributed to various effects: (i) the formation of a strongly attached and thick interfacial layer that can generate steric and/or electrostatic repulsion; (ii) the formation of a three-dimensional viscoelastic network of aggregated particles in the continuous phase that inhibits oil droplet movement; and (iii) a depletion effect that promotes oil droplet aggregation, thereby inhibiting their movement [108].…”

Section: Pickering Emulsionsmentioning

confidence: 99%

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

Tan

McClements

2021

Foods

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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

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173

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“…If the particles are too hydrophilic or lipophilic, they are easily detached from the oil–water interface, which reduces their ability to stabilise emulsion droplets. Therefore, the contact angle should be around 90° to obtain good stability when forming Pickering emulsion (Yan et al ., 2020). Fig.…”

Section: Resultsmentioning

confidence: 99%

Formation and emulsification properties of self‐assembled potato protein microgel particles under different pH conditions

Liu

Zhao

et al. 2020

Int J of Food Sci Tech

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“…Edible microgels are normally made up of small particles from food-grade proteins and/or polysaccharides ( Figure 3 ) [ 70 ]. These particles contain a network of physically or chemically crosslinked biopolymer molecules.…”

Section: Encapsulationmentioning

confidence: 99%

Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems

Venugopalan

Gopakumar

Kumaran

et al. 2021

Foods

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Regular consumption of adequate quantities of lipids rich in omega-3 fatty acids is claimed to provide a broad spectrum of health benefits, such as inhibiting inflammation, cardiovascular diseases, diabetes, arthritis, and ulcerative colitis. Lipids isolated from many marine sources are a rich source of long-chain polyunsaturated fatty acids (PUFAs) in the omega-3 form which are claimed to have particularly high biological activities. Functional food products designed to enhance human health and wellbeing are increasingly being fortified with these omega-3 PUFAs because of their potential nutritional and health benefits. However, food fortification with PUFAs is challenging because of their low water-solubility, their tendency to rapidly oxidize, and their variable bioavailability. These challenges can be addressed using advanced encapsulation technologies, which typically involve incorporating the omega-3 oils into well-designed colloidal particles fabricated from food-grade ingredients, such as liposomes, emulsion droplets, nanostructured lipid carriers, or microgels. These omega-3-enriched colloidal dispersions can be used in a fluid form or they can be converted into a powdered form using spray-drying, which facilitates their handling and storage, as well as prolonging their shelf life. In this review, we provide an overview of marine-based omega-3 fatty acid sources, discuss their health benefits, highlight the challenges involved with their utilization in functional foods, and present the different encapsulation technologies that can be used to improve their performance.

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Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods

Cited by 260 publications

References 123 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

Formation and emulsification properties of self‐assembled potato protein microgel particles under different pH conditions

Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems

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