Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications

Zhao, Qiaoli; Zaaboul, Farah; Liu, Yuanfa; Li, Jinwei

doi:10.1111/1541-4337.12570

Cited by 129 publications

(27 citation statements)

References 118 publications

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“…A similar modification was performed for gliadin through complexation with chitosan [61]. More information on the utilization of food-grade colloidal particles for Pickering HIPEs has been summarized in a number of recent review articles [62][63][64].…”

Section: High Internal Phase Emulsionsmentioning

confidence: 99%

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

Tan

McClements

2021

Foods

178

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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: High Internal Phase Emulsionsmentioning

confidence: 99%

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

Tan

McClements

2021

Foods

178

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“…Nowadays, obesity is a health problem faced by the whole world, which promotes the requirements for the health and safety of food. As is known to all, excessive ingestion of trans fats (TFs), which are derived from partially hydrogenated oils (PHOs) in processed foods, can cause high risk of cardiovascular diseases [ 122 ]. Without PHOs, preparation of edible vegetable oils into solid fats has become a technical challenge for food manufactures.…”

Section: Applications Of Pickering Emulsion In Food Fieldmentioning

confidence: 99%

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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“…HIPPEs allow to control the droplet size distribution, manipulate the morphology and rheological properties, generally presenting enhanced stability against physical, chemical and microbiological stresses [142]. They are positioned as extremely promising substitutes for foods such as margarine, mayonnaise or ice creams [143,144]. For example, Liu et al studied wheat gluten as stabilizer in a HIPPE to develop a novel mayonnaise substitute [145].…”

Section: β-Lactoglobulin-gum Arabicmentioning

confidence: 99%

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

Santamaria‐Echart¹,

Fernandes²,

Silva³

et al. 2022

Natural Food Additives

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The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.

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Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications

Cited by 129 publications

References 118 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

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

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