Sustainable food-grade Pickering emulsions stabilized by plant-based particles |
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| Institution: | 1. Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA;2. Key Laboratory of Low Carbon Chemical Power of Jilin Province, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, People''s Republic of China;1. Laboratory of Separation and Reaction Engineering – Laboratory of Catalysis and Materials (LSRE-LCM), Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias s/n, 4200-465, Porto, Portugal;2. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal;1. Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK;2. Nestlé Product Technology Centre York, P.O. Box 204, Haxby Road, York YO91 1XY, UK |
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| Abstract: | This review summarizes the major advances that have occurred over the last 5 years in the use of plant-based colloidal particles for the stabilization of oil-in-water and water-in-oil emulsions. We consider the characteristics of polysaccharide-based particles, protein-based particles and organic crystals (flavonoids) with respect to their particle size, degree of aggregation, anisotropy, hydrophobicity and electrical charge. Specific effects of processing on particle functionality are identified. Special emphasis is directed towards the issue of correctly defining the stabilization mechanism to distinguish those cases where the particles are acting as genuine Pickering stabilizers, through direct monolayer adsorption at the liquid–liquid interface, from those cases where the particles are predominantly behaving as ‘structuring agents’ between droplets without necessarily adsorbing at the interface, for example, in many so-called high internal phase Pickering emulsions. Finally, we consider the outlook for future research activity in the field of Pickering emulsions for food applications. |
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| Keywords: | Pickering emulsion Microgel Cellulose Prolamin Flavonoid Particle shape |
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