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Rayees R, Gani A, Noor N, Ayoub A, Ashraf ZU. General approaches to biopolymer-based Pickering emulsions. Int J Biol Macromol 2024; 267:131430. [PMID: 38599428 DOI: 10.1016/j.ijbiomac.2024.131430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 03/26/2024] [Accepted: 04/04/2024] [Indexed: 04/12/2024]
Abstract
Pickering emulsion is a type of emulsion that uses solid particles or colloidal particles as emulsifiers rather than surfactants to adhere at oil-water interface. Pickering emulsions have gathered significant research attention recently due to their excellent stability and wide range of potential uses compared to traditional emulsions. Major advancements have been made in development of innovative Pickering emulsions using different colloidal particles by various techniques including homogenization, emulsification and ultrasonication. Use of biopolymer particles gives Pickering emulsions a more escalating possibilities. In this review paper, we seek to present a critical overview of development in food-grade particles that have been utilized to create Pickering emulsions with a focus on techniques and application of Pickering emulsions. Particularly, we have evaluated protein, lipid, polysaccharide-based particles and microalgal proteins that have emerged in recent years with respect to their potential to stabilize and add novel functionalities to Pickering emulsions. Some preparation methods of Pickering emulsions in brief, applications of Pickering emulsions are also highlighted. Encapsulation and delivery of bioactive compounds, fat substitutes, film formation and catalysis are potential applications of Pickering emulsions. Pickering double emulsions, nutraceutical and bioactive co-delivery, and preparation of porous materials are among research trends of food-grade Pickering emulsions.
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Affiliation(s)
- Rahiya Rayees
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India.
| | - Nairah Noor
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| | - Aneesa Ayoub
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| | - Zanoor Ul Ashraf
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
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Mahfouzi M, Zhang H, Haoran L, McClements DJ, Hadidi M. Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications. Crit Rev Food Sci Nutr 2024:1-16. [PMID: 38436130 DOI: 10.1080/10408398.2024.2312285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2024]
Abstract
The potential utilization of starch as a particle-based emulsifier in the preparation of Pickering emulsions is gaining interest within the food industry. Starch is an affordable and abundant functional ingredient, which makes it an excellent candidate for the stabilization of Pickering emulsions. This review article focuses on the formation, stabilization, and properties of Pickering emulsions formulated using starch-based particles and their derivatives. First, methods of isolating and modifying starch-based particles are highlighted. The key parameters governing the properties of starch-stabilized Pickering emulsions are then discussed, including the concentration, size, morphology, charge, and wettability of the starch-based particles, as well as the type and size of the oil droplets. The physicochemical mechanisms underlying the ability of starch-based particles to form and stabilize Pickering emulsions are also discussed. Starch-based Pickering emulsions tend to be more resistant to coalescence than conventional emulsions, which is useful for some food applications. Potential applications of starch-stabilized Pickering emulsions are reviewed, as well as recent studies on their gastrointestinal fate. The information provided may stimulate the utilization of starch-based Pickering emulsions in food and other industries.
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Affiliation(s)
- Maryam Mahfouzi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
- State Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Science, Jinan, Shandong, China
| | - Hongxia Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Science, Jinan, Shandong, China
| | - Li Haoran
- College of Integration Science, Yanbian University, Yanji, Jilin, China
| | | | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria
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Zhu Y, Hong N, Zhao L, Liu S, Zhang J, Li M, Ma Y, Liang D, Zhao G. Effect of Molecular Weight on the Structural and Emulsifying Characteristics of Bovine Bone Protein Hydrolysate. Foods 2023; 12:4515. [PMID: 38137319 PMCID: PMC10743285 DOI: 10.3390/foods12244515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 12/09/2023] [Accepted: 12/13/2023] [Indexed: 12/24/2023] Open
Abstract
The emulsifying capacity of bovine bone protein extracted using high-pressure hot water (HBBP) has been determined to be good. Nevertheless, given that HBBP is a blend of peptides with a broad range of molecular weights, the distinction in emulsifying capacity between polypeptide components with high and low molecular weights is unclear. Therefore, in this study, HBBP was separated into three molecular weight components of 10-30 kDa (HBBP 1), 5-10 kDa (HBBP 2), and <5 kDa (HBBP 3) via ultrafiltration, and the differences in their structures and emulsifying properties were investigated. The polypeptide with the highest molecular weight displayed the lowest endogenous fluorescence intensity, the least solubility in an aqueous solution, and the highest surface hydrophobicity index. Analysis using laser confocal Raman spectroscopy showed that with an increase in polypeptide molecular weight, the α-helix and β-sheet contents in the secondary structure of the polypeptide molecule increased significantly. Particle size, rheological characteristics, and laser confocal microscopy were used to characterize the emulsion made from peptides of various molecular weights. High-molecular-weight peptides were able to provide a more robust spatial repulsion and thicker interfacial coating in the emulsion, which would make the emulsion more stable. The above results showed that the high-molecular-weight polypeptide in HBBP effectively improved the emulsion stability when forming an emulsion. This study increased the rate at which bovine bone was utilized and provided a theoretical foundation for the use of bovine bone protein as an emulsifier in the food sector.
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Affiliation(s)
- Yaodi Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Niancheng Hong
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Lijun Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Shengnan Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Jie Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Miaoyun Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Yangyang Ma
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Dong Liang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
| | - Gaiming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Y.Z.); (N.H.); (L.Z.); (S.L.); (J.Z.); (Y.M.); (D.L.); (G.Z.)
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China
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Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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Yang L, Cao X, Gai A, Qiao X, Wei Z, Li J, Xu J, Xue C. Chitosan/guar gum nanoparticles to stabilize Pickering emulsion for astaxanthin encapsulation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Liu W, Ding L, Xu J, Shang Y, Wang Z, Liu H. Synthesis of sinapic acid modified sodium hyaluronate particles and the one-step processing of multiple Pickering emulsion. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Do HV, Nguyen SK, Dao DN, Nguyen V. Influence of dextrose equivalent and storage temperature on food-grade rice bran oil-in-water Pickering emulsion stabilized by rice maltodextrins and sodium caseinate. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2063881] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ha V. Do
- Department of Chemical Engineering, Faculty of Chemical and Food Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Sinh K. Nguyen
- Department of Chemical Engineering, Faculty of Chemical and Food Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Duy N. Dao
- Department of Chemical Engineering, Faculty of Chemical and Food Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Viet Nguyen
- Department of Chemical Engineering, Faculty of Chemical and Food Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
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Koroleva MY, Yurtov EV. Pickering emulsions: properties, structure, using as colloidosomes and stimuli-responsive emulsions. RUSSIAN CHEMICAL REVIEWS 2022. [DOI: 10.1070/rcr5024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Zhu W, Zheng F, Song X, Ren H, Gong H. Influence of formulation parameters on lipid oxidative stability of Pickering emulsion stabilized by hydrophobically modified starch particles. Carbohydr Polym 2020; 246:116649. [DOI: 10.1016/j.carbpol.2020.116649] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 05/23/2020] [Accepted: 06/11/2020] [Indexed: 01/19/2023]
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Chen L, Ao F, Ge X, Shen W. Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications. Molecules 2020; 25:E3202. [PMID: 32674301 PMCID: PMC7397194 DOI: 10.3390/molecules25143202] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 01/14/2023] Open
Abstract
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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Affiliation(s)
- Lijuan Chen
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, China;
| | - Fen Ao
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710000, China;
| | - Xuemei Ge
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, China;
| | - Wen Shen
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710000, China;
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