Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

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 p...

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Veröffentlicht in:Molecules (Basel, Switzerland) Jg. 25; H. 14; S. 3202
Hauptverfasser: Chen, Lijuan, Ao, Fen, Ge, Xuemei, Shen, Wen
Format: Journal Article
Sprache:Englisch
Veröffentlicht: Switzerland MDPI AG 14.07.2020
MDPI
Schlagworte:
Adsorption
Biocompatibility
Chemical Phenomena
Contact angle
Emulsifying Agents - chemistry
Emulsions
Food
food applications
Food Handling - methods
Food Ingredients - analysis
Food Technology
Homogenization
Methods
Nanocrystals
Nanoparticles
Nanotechnology
Particle Size
Pickering emulsion
Review
Rice
solid particles
stabilization mechanism
Surfactants
Pickering emulsion
solid particles
food applications
stabilization mechanism
ISSN:1420-3049, 1420-3049
Online-Zugang:Volltext
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Zusammenfassung: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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ISSN:1420-3049
1420-3049
DOI:10.3390/molecules25143202