Utilization of by-products for preparation of Pickering particles

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Utilization of by-products for preparation of Pickering particles

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Utilization of by-products for preparation of Pickering particles

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

ISSN

1438-2377

e-ISSN

1438-2377

Svazek periodika

249

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

14

Strana od-do

3069-3083

Kód UT WoS článku

001049981900001

EID výsledku v databázi Scopus

2-s2.0-85168102262