Utilization of by-products for preparation of Pickering particles
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A96191" target="_blank" >RIV/60460709:41210/23:96191 - isvavai.cz</a>
Result on the web
<a href="https://link.springer.com/article/10.1007/s00217-023-04349-z" target="_blank" >https://link.springer.com/article/10.1007/s00217-023-04349-z</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-023-04349-z" target="_blank" >10.1007/s00217-023-04349-z</a>
Alternative languages
Result language
angličtina
Original language name
Utilization of by-products for preparation of Pickering particles
Original language description
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.
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
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
ISSN
1438-2377
e-ISSN
1438-2377
Volume of the periodical
249
Issue of the periodical within the volume
12
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
14
Pages from-to
3069-3083
UT code for WoS article
001049981900001
EID of the result in the Scopus database
2-s2.0-85168102262