Recent advances of characterization techniques for the formation, physical properties and stability of Pickering emulsion

Low, Liang Ee; Siva, Sangeetaprivya P.; Ho, Yong Kuen; Chan, Eng Seng; Tey, Beng Ti

doi:10.1016/j.cis.2020.102117

Cited by 373 publications

(171 citation statements)

References 161 publications

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“…Recently, the insecurity of surfactant molecules in conventional emulsifiers has caused more and more concerns [ 7 , 8 , 9 ]. Solid micro or nanoparticles which replace conventional surfactant, as the emulsifier of the emulsion, play a key role in the preparation of Pickering emulsions [ 10 , 11 ]. These solid particles must meet certain conditions to act as a stabilizer for Pickering emulsions: First of all, the particles should have a certain degree of wettability, which make them have sufficient interface adsorption efficiency, in both phases but insoluble in either phase.…”

Section: Structure and Composition Of Pickering Emulsionsmentioning

confidence: 99%

“…However, these particles increase the difficulty and complexity of preparing Pickering emulsions. Most of research works are still in bench with no comprehensive understanding of Pickering emulsion formation and mechanism of action [ 11 ]. In addition, membrane emulsification and microfluidic methods are efficient methods for preparing emulsions, but the scaling-up of Pickering emulsion still needs to be further investigated.…”

Section: Challenges and Prospectsmentioning

confidence: 99%

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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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Section: Structure and Composition Of Pickering Emulsionsmentioning

confidence: 99%

Section: Challenges and Prospectsmentioning

confidence: 99%

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Chen

et al. 2020

Molecules

149

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“…It is important also to separate bulk and interfacial effects. A better understanding of oleofoams could be obtained by using techniques and modifying some technical approaches developed to study Pickering aqueous foams and emulsions, but also oleogels and lipid crystallization such as: interfacial rheology, NMR, microscopy techniques, neutron, and X-ray scattering techniques (Fameau and Salonen, 2014;Mikhailovskaya et al, 2017;Marangoni and Garti, 2018;Low et al, 2020;Metilli et al, 2020). New fundamental insights will offer the possibility to design new food products, but also oil foams for cosmetic and pharmaceutical applications.…”

Section: Resultsmentioning

confidence: 99%

Recent Advances in Understanding and Use of Oleofoams

Fameau

Saint‐Jalmes

2020

Front. Sustain. Food Syst.

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This review aims at presenting recent advancements on the understanding of oleofoams for food applications. Edible oleofoams are currently based on heating a vegetable oil solution containing a high-melting point component, which crystallize upon cooling. After aeration (mostly by whipping), crystals adsorb to air bubble surfaces. The remaining crystals in excess in the continuous phase form an oleogel. Due to both the presence of crystals at the interface and in the bulk, the resulting oleofoams exhibits high stability to drainage, coalescence, and disproportionation. The mechanisms leading to the high foam stability are still under investigations to understand and to discriminate between bulk and interfacial rheology effects. The research on edible oleofoams are still scarce in comparison to aqueous food foams even if they present promising applications. In the area of molecular gastronomy, oleofoams are already produced. Oleofoams are a great opportunity for food technologists to develop healthier food products with a low fat content associated to new sensorial properties. However, it is important to better understand these systems in order to help food technologists to use oleofoams and it will contribute to expand this new promising area in food science.

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“…The mechanism of the effect of different emulsifiers on the paste viscosity and pore structure In the oil/geopolymer composites paste, the aluminosilicate particles with certain hydrophilicity are able to stabilize the emulsion droplets via absorbed at the oil-water interface. The oil-in-water (o/w) Pickering emulsion stabilized by the solid particle can be formed in the composite paste, and the excess aluminosilicate particles are distributed in the continuous phase of the emulsion [20,29]. In Pickering emulsions, the viscosity of paste with a low proportion of oil phase (20 wt%) is mainly determined by the interactions between solid particles [30].…”

Section: The Pore Structure Of Geopolymermentioning

confidence: 99%

Study on the effect of emulsifiers on the pore structures of geopolymer prepared by emulsion templating

Wang

2020

Mater. Res. Express

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The metakaolin-based porous geopolymer were prepared by emulsion templating method with sunflower oil as the template agent. The effects of the type of emulsifiers with different ionic properties, including sodium stearate (SS), polyacrylamide (PAM), and cetyltrimethylammonium bromide (CTAB), which are respectively belonging to anionic, nonionic and cationic emulsifiers, on the paste viscosity, mechanical strength and pore structure of geopolymer were studied. Fourier transform infrared spectroscopy (FTIR) was used to characterize the influence of emulsion template on the geopolymerization. Scanning electron microscope (SEM) and Image-Pro Plus (IPP) software were used to examine the pore structure of geopolymers, including pore size distribution, average size and roundness of pores. Results indicate that geopolymerization is not significantly affected by the incorporation of emulsion template, while the average size, shape and connectivity of pores in geopolymer were significantly influenced by the type of emulsifiers. With the addition of SS, PAM, and CTAB, the average pore size were 18.1, 27.4, and 11.7 μm, respectively, while the control is 18.9 μm. Both the shape regularity and open porosity of pores were increased with SS and PAM, while no significant changes with CTAB. It is promising to make geopolymer with controllable macro pore structure by adjusting the types of emulsifiers in emulsion templating method by adjusting the oilwater interfacial tension and the particle dispersion.

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Recent advances of characterization techniques for the formation, physical properties and stability of Pickering emulsion

Cited by 373 publications

References 161 publications

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Recent Advances in Understanding and Use of Oleofoams

Study on the effect of emulsifiers on the pore structures of geopolymer prepared by emulsion templating

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