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CC BY V4.0, Open Access
Journal article
Utilization of by-products for preparation of Pickering particles
European food research & technology, Vol.249(12), pp.3069-3083
2023
Abstract
The processing of foods yields many by-products and waste. By-products are rich in bioactive components such as antioxidants, antimicrobial substances, polysaccharides, proteins, and minerals. A novel use of by-products is as materials for the preparation of Pickering particles. Pickering particles are considered appropriate materials for the stabilization of emulsions. Conventionally, emulsions are stabilized by the addition of stabilizers or emulsifiers which decrease the surface tension between phases. Emulsifiers are not always suitable for some applications, especially in foods, pharmaceuticals, and cosmetics, due to some health and environmental problems. Instead of emulsifiers, emulsions can be stabilized by solid particles also known as Pickering particles. Pickering emulsions show higher stability, and biodegradability, and are generally safer than conventional emulsions. Particle morphology influences emulsion stability as well as the potential utilization of emulsions. In this review, we focused on the by-products from different food industries (cereal and dairy) that can be used as materials for preparing Pickering particles and the potential of those Pickering particles in stabilizing emulsions.
Details
- Title
- Utilization of by-products for preparation of Pickering particles
- Authors/Creators
- Abdul Muiz - Czech University of Life Sciences PragueIveta Klojdová - Czech University of Life Sciences PragueConstantinos Stathopoulos - Murdoch University, Food Futures Institute
- Publication Details
- European food research & technology, Vol.249(12), pp.3069-3083
- Publisher
- Springer Berlin Heidelberg
- Number of pages
- 15
- Grant note
- 952594 (ERA Chair project DRIFT-FOOD) / HORIZON EUROPE
- Identifiers
- 991005715369807891
- Copyright
- © The Author(s) 2023
- 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