The Potential Application of Pickering Multiple Emulsions in Food
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3AN0000105" target="_blank" >RIV/60460709:41210/22:N0000105 - isvavai.cz</a>
Result on the web
<a href="https://www.mdpi.com/2304-8158/11/11/1558" target="_blank" >https://www.mdpi.com/2304-8158/11/11/1558</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods11111558" target="_blank" >10.3390/foods11111558</a>
Alternative languages
Result language
angličtina
Original language name
The Potential Application of Pickering Multiple Emulsions in Food
Original language description
Emulsions stabilized by adsorbed particles-Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
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Volume of the periodical
11
Issue of the periodical within the volume
11
Country of publishing house
CH - SWITZERLAND
Number of pages
16
Pages from-to
1-16
UT code for WoS article
000809020900001
EID of the result in the Scopus database
2-s2.0-85131602027