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CC BY V4.0, Open Access
Journal article
The Potential Application of Pickering Multiple Emulsions in Food
Foods, Vol.11(11), 1558
2022
PMID: 35681307
Abstract
Emulsions stabilized by adsorbed particles-Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.
Details
- Title
- The Potential Application of Pickering Multiple Emulsions in Food
- Authors/Creators
- Iveta Klojdová - Czech University of Life Sciences PragueConstantinos Stathopoulos - Czech University of Life Sciences Prague
- Publication Details
- Foods, Vol.11(11), 1558
- Publisher
- MDPI
- Grant note
- Horizon 2020 No 952594 / European Union
- Identifiers
- 991005704928307891
- Copyright
- © 2022 by the authors.
- Murdoch Affiliation
- Food Futures Institute
- Language
- English
- Resource Type
- Journal article
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- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.85 Food Science & Technology
- 3.85.553 Protein-Stabilized Emulsions
- Web Of Science research areas
- Food Science & Technology
- ESI research areas
- Agricultural Sciences