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Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications
Lijuan Chen1, Fen Ao2, Xuemei Ge1
1Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, China.
Molecules (Basel, Switzerland)
|July 18, 2020
Summary
Pickering emulsions, stabilized by solid particles, offer a safer, more efficient alternative to conventional emulsions in food science. This review covers their preparation, stabilization, and promising applications.
Area of Science:
- Food Science
- Colloid and Surface Chemistry
Background:
- Conventional emulsions face limitations in stability and safety.
- Pickering emulsions, stabilized by solid particles, offer enhanced stability and biocompatibility.
- Food-grade particle research is crucial for advancing Pickering emulsion technology.
Purpose of the Study:
- To review the preparation methods of Pickering emulsions.
- To elucidate the stabilization mechanisms and degradation pathways.
- To summarize recent food science applications and discuss future prospects.
Main Methods:
- Review of literature on Pickering emulsion preparation.
- Analysis of stabilization mechanisms via particle adsorption.
- Summary of degradation studies.
- Compilation of recent food applications.
Main Results:
- Pickering emulsions are stabilized by irreversibly adsorbed solid particles.
- They offer advantages like reduced emulsifier use, biocompatibility, and higher safety.
- Diverse applications in food science have emerged.
Conclusions:
- Pickering emulsions present a promising, stable, and safe alternative in food science.
- Further research into food-grade particles and applications is warranted.
- Challenges remain in optimizing preparation and understanding degradation for broader adoption.
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