Utilization of by-products for preparation of Pickering particles

Abdul Muiz, Iveta Klojdová, Constantinos Stathopoulos

Research output: Contribution to journalReview articlepeer-review

1 Citation (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)3069-3083
Number of pages15
JournalEuropean Food Research and Technology
Volume249
Issue number12
DOIs
Publication statusPublished - Dec 2023
Externally publishedYes

Keywords

  • By-products
  • Co-stabilization
  • Emulsion stability
  • Instability mechanism
  • Pickering particles

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • General Chemistry
  • Biochemistry
  • Industrial and Manufacturing Engineering

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