Recent Advances on Pickering Emulsions Stabilized by Diverse Edible Particles: Stability Mechanism and Applications

Abstract

Pickering emulsions, which are stabilized by particles, have gained considerable attention recently because of their extreme stability and functionality. A food-grade particle is preferred by the food or pharmaceutical industries because of their noteworthy natural benefits (renewable resources, ease of preparation, excellent biocompatibility, and unique interfacial properties). Different edible particles are reported by recent publications with distinct shapes resulting from the inherent properties of raw materials and fabrication methods. Furthermore, they possess distinct interfacial properties and functionalities. Therefore, this review provides a comprehensive overview of the recent advances in the stabilization of Pickering emulsions using diverse food-grade particles, as well as their possible applications in the food industry.

Recent advances in the design and use of Pickering emulsions for wastewater treatment applications

“…39 Just like in the classical emulsions, both the design of formulation and the process of emulsification are of immense importance: the thermodynamically driven particle adsorption can be kinetically controlled by rheology and mass transfer of particles to interfaces. 40 Various stabilization theories have been proposed throughout the years, but the commonly accepted mechanism of stabilization is thought to be achieved by creation of a steric barrier composed of solid particles adsorbing at the oil–water interface. 32,41 This mechanism was supported by many studies via theoretical discussions and thermodynamic calculations.…”

Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing

“…In recent years, the dual network structure has been brought up as an advanced mechanism to stabilize HIPPE; the gel network has a more stable and higher viscosity structure that can stabilize HIPPE [ 36 ]. In this case, the solid particles are not necessarily irreversibly adsorbed at the oil–water interface and may act as structuring agents to form very stable emulsions [ 75 ]. Tao et al [ 76 ] co-stabilized HIPPE with zein protein nanoparticles (ZNPs) and starch nanoparticles (SNCs), and a unique self-assembled bilayer structure was formed among the particles.…”

“…The particle bilayer structure consisting of the inner adsorbed ZNPs and the outer adsorbed SNCs could provide better stability, and the prepared HIPPE could replace commercially available mayonnaise and salad dressing in terms of appearance and performance. Apart from the dual network structure, novel stabilization mechanisms of HIPPE such as interparticle capillary forces and interfacial rheological response have been reported [ 75 ]. However, these mechanisms are not sufficiently studied at present, and more investigations on the stabilization mechanism of HIPPE can be carried out in the future.…”

Encapsulation with Natural Polymers to Improve the Properties of Biostimulants in Agriculture

“…Another type of production is Pickering emulsions ( Figure 3 c), where particles self-assemble with solid particles at the water/oil interface [ 38 ]. The particles give stability and functionality to the emulsions [ 39 ]. Yaakov et al [ 40 ] used the Pickering emulsion formulation to encapsulate Bacillus thuringiensis serovaraizawai (BtA) for future pest control applications, using silica nanoparticles.…”