Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications

Autores
Cassani, Lucía Victoria; Gomez Zavaglia, Andrea
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pickering emulsions have emerged as suitable alternatives to healthily and sustainably deliver unstable compounds, addressing the demands of consumers, increasingly concerned about the nutritional value and environmental impact of the products they consume. They are stabilized by insoluble solid particles that partially hydrate both the oil (O) and aqueous (W) phases through a combination of steric and electrostatic repulsions determined by their surface properties. Since the desorption energy of the particles is very high, their adsorption is considered irreversible, which accounts for their greater stability compared to conventional emulsions. Proteins and polysaccharides, used either individually or in combination, can stabilize Pickering emulsions, and recent studies have revealed that microorganisms are also suitable stabilizing particles. This review provides an overview of recent research on Pickering emulsions, highlighting the properties of the stabilizing particles, and their ability to deliver hydrophobic and/or unstable compounds. The use of Pickering emulsions as fat-replacers, edible inks for 3D-printing or their incorporation into packaging material are also presented and discussed, pointing out their great potential for further innovation.
Fil: Cassani, Lucía Victoria. Universidad de Vigo; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Pickering emulsions
Nutraceutical technology
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/246205
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applicationsCassani, Lucía VictoriaGomez Zavaglia, AndreaPickering emulsionsNutraceutical technologyhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Pickering emulsions have emerged as suitable alternatives to healthily and sustainably deliver unstable compounds, addressing the demands of consumers, increasingly concerned about the nutritional value and environmental impact of the products they consume. They are stabilized by insoluble solid particles that partially hydrate both the oil (O) and aqueous (W) phases through a combination of steric and electrostatic repulsions determined by their surface properties. Since the desorption energy of the particles is very high, their adsorption is considered irreversible, which accounts for their greater stability compared to conventional emulsions. Proteins and polysaccharides, used either individually or in combination, can stabilize Pickering emulsions, and recent studies have revealed that microorganisms are also suitable stabilizing particles. This review provides an overview of recent research on Pickering emulsions, highlighting the properties of the stabilizing particles, and their ability to deliver hydrophobic and/or unstable compounds. The use of Pickering emulsions as fat-replacers, edible inks for 3D-printing or their incorporation into packaging material are also presented and discussed, pointing out their great potential for further innovation.Fil: Cassani, Lucía Victoria. Universidad de Vigo; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaOpen Exploration2024-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/246205Cassani, Lucía Victoria; Gomez Zavaglia, Andrea; Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications; Open Exploration; Exploration of Foods and Foodomics; 2; 5; 7-2024; 408-4422837-9020CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.37349/eff.2024.00044info:eu-repo/semantics/altIdentifier/url/https://www.explorationpub.com/Journals/eff/Article/101044info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:58:17Zoai:ri.conicet.gov.ar:11336/246205instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:58:17.469CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications
title Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications
spellingShingle Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications
Cassani, Lucía Victoria
Pickering emulsions
Nutraceutical technology
title_short Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications
title_full Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications
title_fullStr Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications
title_full_unstemmed Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications
title_sort Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications
dc.creator.none.fl_str_mv Cassani, Lucía Victoria
Gomez Zavaglia, Andrea
author Cassani, Lucía Victoria
author_facet Cassani, Lucía Victoria
Gomez Zavaglia, Andrea
author_role author
author2 Gomez Zavaglia, Andrea
author2_role author
dc.subject.none.fl_str_mv Pickering emulsions
Nutraceutical technology
topic Pickering emulsions
Nutraceutical technology
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Pickering emulsions have emerged as suitable alternatives to healthily and sustainably deliver unstable compounds, addressing the demands of consumers, increasingly concerned about the nutritional value and environmental impact of the products they consume. They are stabilized by insoluble solid particles that partially hydrate both the oil (O) and aqueous (W) phases through a combination of steric and electrostatic repulsions determined by their surface properties. Since the desorption energy of the particles is very high, their adsorption is considered irreversible, which accounts for their greater stability compared to conventional emulsions. Proteins and polysaccharides, used either individually or in combination, can stabilize Pickering emulsions, and recent studies have revealed that microorganisms are also suitable stabilizing particles. This review provides an overview of recent research on Pickering emulsions, highlighting the properties of the stabilizing particles, and their ability to deliver hydrophobic and/or unstable compounds. The use of Pickering emulsions as fat-replacers, edible inks for 3D-printing or their incorporation into packaging material are also presented and discussed, pointing out their great potential for further innovation.
Fil: Cassani, Lucía Victoria. Universidad de Vigo; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Pickering emulsions have emerged as suitable alternatives to healthily and sustainably deliver unstable compounds, addressing the demands of consumers, increasingly concerned about the nutritional value and environmental impact of the products they consume. They are stabilized by insoluble solid particles that partially hydrate both the oil (O) and aqueous (W) phases through a combination of steric and electrostatic repulsions determined by their surface properties. Since the desorption energy of the particles is very high, their adsorption is considered irreversible, which accounts for their greater stability compared to conventional emulsions. Proteins and polysaccharides, used either individually or in combination, can stabilize Pickering emulsions, and recent studies have revealed that microorganisms are also suitable stabilizing particles. This review provides an overview of recent research on Pickering emulsions, highlighting the properties of the stabilizing particles, and their ability to deliver hydrophobic and/or unstable compounds. The use of Pickering emulsions as fat-replacers, edible inks for 3D-printing or their incorporation into packaging material are also presented and discussed, pointing out their great potential for further innovation.
publishDate 2024
dc.date.none.fl_str_mv 2024-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/246205
Cassani, Lucía Victoria; Gomez Zavaglia, Andrea; Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications; Open Exploration; Exploration of Foods and Foodomics; 2; 5; 7-2024; 408-442
2837-9020
CONICET Digital
CONICET
url http://hdl.handle.net/11336/246205
identifier_str_mv Cassani, Lucía Victoria; Gomez Zavaglia, Andrea; Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications; Open Exploration; Exploration of Foods and Foodomics; 2; 5; 7-2024; 408-442
2837-9020
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.37349/eff.2024.00044
info:eu-repo/semantics/altIdentifier/url/https://www.explorationpub.com/Journals/eff/Article/101044
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Open Exploration
publisher.none.fl_str_mv Open Exploration
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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