![]() Initially, Pickering emulsions did not draw enough attention because of the limitation of materials which showed partial wetting in both phases. These all could provide significantly higher stability. ( 9, 10) presented a fact that the form of a network of particles in the continuous phase can generate a barrier to improving the stability of many gel-like emulsions of moderately high oil volume fraction. ( 9) considered that the capillary pressure due to the anisotropic shapes of solid particles can prevent the interface film drainage. Some researchers have provided different stability functions of particles in Pickering emulsion. Particles can provide a space barrier between the two immiscible phases to prevent droplets' coalescence ( 7) and Ostwald ripening in Pickering emulsions ( 8). There are prime differences in the behavior of the low-molecular-weight surfactants and natural polymers, particles with sizes ranging from just several nanometers to micrometers during the preparation and stabilization of the Pickering emulsions. Hence, the emulsion stabilized by particles was identified and described as “Pickering emulsion”, which can be oil-in-water (O/W), water-in-oil (W/O), water-in-water (W/W) ( 3), or even multiple ( 4– 6). Subsequently, Pickering ( 2) put forward to stabilize emulsions by using nanoparticles and microparticles, which promoted the progress of emulsion research. They are first discovered by Ramsden ( 1) in 1903 that the mixture of wax and water could be stabilized by solids, thus forming emulsions. Pickering emulsions are stabilized by solid or soft nano (micro) particles. Therefore, this review provides a comprehensive overview of the recent advances in the stabilization of Pickering emulsions using diverse food-grade particles, as well as their possible applications in the food industry. Furthermore, they possess distinct interfacial properties and functionalities. Different edible particles are reported by recent publications with distinct shapes resulting from the inherent properties of raw materials and fabrication methods. A food-grade particle is preferred by the food or pharmaceutical industries because of their noteworthy natural benefits (renewable resources, ease of preparation, excellent biocompatibility, and unique interfacial properties). Pickering emulsions, which are stabilized by particles, have gained considerable attention recently because of their extreme stability and functionality. 2College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China.1Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.Published by Elsevier B.V.Wei Li 1 † Bo Jiao 1,2 † Sisheng Li 1 Shah Faisal 1 Aimin Shi 1 Weiming Fu 1 Yiying Chen 1 Qiang Wang 1,2 * The stabilization mechanism of these gel emulsion is a synergistic effect caused by the combination of CO 2 responsive Pickering emulsion and intertwined network caused by the hydrogen-bond interaction among CNF.Ĭopyright © 2023. The rheology study indicated that these emulsions show typical gel characteristics with shear-thinning behavior. As 0.2 wt% CNF was dispersed in 1 mM MPAGNH + solution, the obtained emulsion can be self-standing for long duration. The rheological properties of emulsion gel stabilized by different concentrations of MPAGNH + and different contents of CNF were studied separately. The microstructure of the emulsion gel was observed and compared before and after the response. MPAGN can be reversibly between active cationic (MPAGNH +) and inactive nonionic (MPAGN) responsive to CO 2 and N 2. The emulsification/de-emulsification can be reversibly regulated because this surfactant has sensitive CO 2 responsive property. To address this issue, a fully biobased Pickering emulsion gel stabilized by cellulose nanofibrils (CNF) modified with a CO 2 responsive rosin-based surfactant, maleopimaric acid glycidyl methacrylate ester 3-dimethylaminopropylamine imide (MPAGN) was reported. However, the destabilization for emulsion gel is difficult because of the formation of highly entangled networks. Tunable stability of emulsions is often desired, as in certain situations, the chemical content release usually relies on emulsion induced destabilization of the droplet. Emulsion gel was developed to provide desirable texture, palatability and functionality to food products. ![]()
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