Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

Xiao, Jie; Li, Yunqi; Huang, Qingrong

doi:10.1016/j.tifs.2016.05.010

Cited by 449 publications

(191 citation statements)

References 93 publications

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“…Fabrication methods and interfacial attachment efficiency tuning of these edible particles, research trend and challenges of employing them as Pickering emulsifiers have been well-reviewed by another article (Xiao et al, 2016). Among them, starch, zein, soy protein, whey protein, and bacteria-related particles served as Pickering emulsifiers will be talked over in this review.…”

Section: Solid Particlesmentioning

confidence: 99%

An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications

et al. 2017

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Pickering emulsion, a kind of emulsion stabilized only by solid particles locating at oil–water interface, has been discovered a century ago, while being extensively studied in recent decades. Substituting solid particles for traditional surfactants, Pickering emulsions are more stable against coalescence and can obtain many useful properties. Besides, they are more biocompatible when solid particles employed are relatively safe in vivo. Pickering emulsions can be applied in a wide range of fields, such as biomedicine, food, fine chemical synthesis, cosmetics, and so on, by properly tuning types and properties of solid emulsifiers. In this article, we give an overview of Pickering emulsions, focusing on some kinds of solid particles commonly serving as emulsifiers, three main types of products from Pickering emulsions, morphology of solid particles and as-prepared materials, as well as applications in different fields.

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Section: Solid Particlesmentioning

confidence: 99%

An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications

et al. 2017

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“…An important prerequisite for particles to be used as Pickering stabilizers is that they should be partially wetted by both the dispersed and the continuous phase in order to achieve the required emulsion stabilization. The particles wettability reflects their degree of hydrophilicity/hydrophobicity, similarly to how the hydrophilic-lipophilic balance (HLB) scale is used to describe the amphiphilic properties of the conventional surfactants (Xiao, Li, & Huang, 2016). To assess this behavior, the contact angle (θ) is used to quantify the surface wettability of the solid particles.…”

Section: Wettability Of Nanoparticlesmentioning

confidence: 99%

Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

Sharkawy

Barreiro

Rodrigues

2019

Carbohydrate Polymers

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A B S T R A C TRecently, there has been a renewed interest in Pickering emulsions owing to their surfactant-free nature, and the use of natural-based particles as stabilizers became a priority due to the applications they can enable. In this work, chitosan/gum Arabic (CH/GA) nanoparticles were synthesized and tested as novel stabilizers. Among the tested CH/GA weight ratios, the particles prepared using 1:1 ratio exhibited near-neutral wettability, an average size of 108.6 nm and a zeta potential of 56.3 mv. Pickering emulsions prepared from these particle dispersions (1.5% w/v), and high oil volume fractions (φ = 0.6, 0.7), have shown high storage stability. Moreover, confocal laser scanning microscopy confirmed the o/w type and the effective adsorption of the nanoparticles at the oil/ water interface forming a barrier against droplets coalescence. The emulsions have shown shear-thinning and elastic-like behavior. These findings open new avenues for using these emulsions as novel delivery systems, e.g. in cosmetic and food applications.

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“…In complex coacervation, colloidal particles are coated by a relatively thick layer of a coacervate phase, which is usually comprised of protein and polysaccharide molecules held together by electrostatic attraction (Devi and others ). In the Pickering method, larger colloidal particles are coated by a layer of smaller colloidal particles that are able to adsorb to their surfaces (Xiao and others ). This approach is commonly used to stabilize large oil droplets by adsorbing small organic or inorganic nanoparticles to their surfaces (Dickinson ).…”

Section: Overview Of Colloidal Delivery Systemsmentioning

confidence: 99%

Delivery by Design (DbD): A Standardized Approach to the Development of Efficacious Nanoparticle‐ and Microparticle‐Based Delivery Systems

McClements

2017

Comp Rev Food Sci Food Safe

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The design and development of nanoparticle‐ and microparticle‐based delivery systems for the encapsulation, protection, and controlled release of active agents has grown considerably in the agrochemical, cosmetic, food, personal care, and pharmaceutical industries. These colloidal delivery systems can be utilized to overcome problems such as poor solubility, low activity, and chemical instability of active agents, as well as to create novel functional attributes such as controlled or targeted delivery. The purpose of this article is to develop a systematic approach, referred to as “delivery‐by‐design” (DbD), to make the design and fabrication process more efficient and effective. Initially, a brief review of some of the challenges associated with incorporating active agents into commercial products is given, and then an overview of different kinds of simple and complex colloidal delivery systems is given. The DbD approach is then presented as a series of stages: (1) definition of the molecular and physicochemical properties of the active agent; (2) definition of the required physicochemical, sensory, and functional attributes of the end‐product; (3) specification of the required attributes of the colloidal delivery system; (4) specification of particle properties and delivery system selection; (5) optimization of delivery system manufacturing process; (6) establishment and implementation of delivery system testing protocol; and (7) optimization of delivery system performance. Utilization of the DbD approach may lead to more rapid design of efficacious and economically viable colloidal delivery systems for commercial applications.

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Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

Cited by 449 publications

References 93 publications

An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications

An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications

Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

Delivery by Design (DbD): A Standardized Approach to the Development of Efficacious Nanoparticle‐ and Microparticle‐Based Delivery Systems

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