TY - JOUR
T1 - Utilization of by-products for preparation of Pickering particles
AU - Muiz, Abdul
AU - Klojdová, Iveta
AU - Stathopoulos, Constantinos
N1 - Funding Information:
This research was funded by European Union’s Horizon 2020 Research and Innovation Program under Grant Agreement No. 952594 (ERA Chair project DRIFT-FOOD).
Publisher Copyright:
© 2023, The Author(s).
PY - 2023
Y1 - 2023
N2 - The processing of foods yields many by-products and waste. By-products are rich in bioactive components such as antioxidants, antimicrobial substances, polysaccharides, proteins, and minerals. A novel use of by-products is as materials for the preparation of Pickering particles. Pickering particles are considered appropriate materials for the stabilization of emulsions. Conventionally, emulsions are stabilized by the addition of stabilizers or emulsifiers which decrease the surface tension between phases. Emulsifiers are not always suitable for some applications, especially in foods, pharmaceuticals, and cosmetics, due to some health and environmental problems. Instead of emulsifiers, emulsions can be stabilized by solid particles also known as Pickering particles. Pickering emulsions show higher stability, and biodegradability, and are generally safer than conventional emulsions. Particle morphology influences emulsion stability as well as the potential utilization of emulsions. In this review, we focused on the by-products from different food industries (cereal and dairy) that can be used as materials for preparing Pickering particles and the potential of those Pickering particles in stabilizing emulsions.
AB - The processing of foods yields many by-products and waste. By-products are rich in bioactive components such as antioxidants, antimicrobial substances, polysaccharides, proteins, and minerals. A novel use of by-products is as materials for the preparation of Pickering particles. Pickering particles are considered appropriate materials for the stabilization of emulsions. Conventionally, emulsions are stabilized by the addition of stabilizers or emulsifiers which decrease the surface tension between phases. Emulsifiers are not always suitable for some applications, especially in foods, pharmaceuticals, and cosmetics, due to some health and environmental problems. Instead of emulsifiers, emulsions can be stabilized by solid particles also known as Pickering particles. Pickering emulsions show higher stability, and biodegradability, and are generally safer than conventional emulsions. Particle morphology influences emulsion stability as well as the potential utilization of emulsions. In this review, we focused on the by-products from different food industries (cereal and dairy) that can be used as materials for preparing Pickering particles and the potential of those Pickering particles in stabilizing emulsions.
KW - By-products
KW - Co-stabilization
KW - Emulsion stability
KW - Instability mechanism
KW - Pickering particles
UR - http://www.scopus.com/inward/record.url?scp=85168102262&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85168102262&partnerID=8YFLogxK
U2 - 10.1007/s00217-023-04349-z
DO - 10.1007/s00217-023-04349-z
M3 - Review article
AN - SCOPUS:85168102262
SN - 1438-2377
JO - European Food Research and Technology
JF - European Food Research and Technology
ER -