Stability of electrostatically stabilized Pickering emulsion of silica particles and soy hull polysaccharides: Mechanism of pH and ionic strength

Food Chemistry, Journal Year: 2025, Volume and Issue: 471, P. 142804 - 142804

Published: Jan. 7, 2025

Language: Английский

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Starch-Based Pickering Emulsions for Bioactive Compound Encapsulation: Production, Properties, and Applications

Processes, Journal Year: 2025, Volume and Issue: 13(2), P. 342 - 342

Published: Jan. 26, 2025

This review explores the extensive literature on starch particle-stabilized Pickering emulsions for encapsulating bioactive compounds in food products. These offer superior stability and unique properties delivering (such as polyphenols, carotenoids, fatty acids, vitamins) systems such sauces, dairy products, functional foods. Encapsulation preserves bioactivity of these enhances targeted delivery, offering potential nutritional health benefits. Starch, although naturally hydrophilic requiring modifications to enhance its functionality, is gaining increasing attention a particle stabilizing foods systems. Various modifications, including chemical structural changes, affect functionality emulsions. discusses key factors influencing emulsion stabilization, oil characteristics, well production methods, mechanical techniques. Research encapsulation using starch-stabilized methods their characterization are also presented. further identifies areas more research, alternative modification techniques, responses external stimuli (pH, temperature), interactions between particles, effects digestion nutrition, double enhanced compound delivery.

Language: Английский

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Biopolymer-based emulsion gels as fat replacers: A review of their design, fabrication, and applications

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 305, P. 141297 - 141297

Published: Feb. 20, 2025

Language: Английский

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Applications in Pickering emulsions of enhancing preservation properties: Current trends and future prospects in active food packaging coatings and films

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 151, P. 104643 - 104643

Published: July 18, 2024

Language: Английский

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Palladium Nanoparticles Anchored on Cellulose-Derived Amphiphilic Hydrochar for Pickering Interfacial Catalysis

Processes, Journal Year: 2025, Volume and Issue: 13(2), P. 339 - 339

Published: Jan. 26, 2025

The development of Pickering interfacial catalysts for organic reactions in water is great importance to the green chemistry. In this study, amphiphilic hydrochar was prepared by a simple urea-modified hydrothermal carbonization with cellulose as an environmentally benign carbon source. It found that addition urea could not only promote but also introduce N atoms final material and tune amphiphilicity hydrochar. Palladium nanoparticles supported on N-doped exhibited high activity Suzuki reaction aqueous media. can be seen effectively stabilize emulsion, increase interface surface area, further accelerate reaction.

Language: Английский

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Plant protein-based Pickering emulsion for the encapsulation and delivery of fat-soluble vitamins: A systematic review

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 141635 - 141635

Published: March 1, 2025

Language: Английский

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Pickering emulsions stabilized by soybean protein–based nanoparticles: A review of formulation, characterization, and food‐grade applications

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2025, Volume and Issue: 24(2)

Published: March 1, 2025

Abstract Pickering emulsions (PEs) have attracted considerable interest as platforms for encapsulating and controlling the release of bioactive compounds. Recent studies emphasize potential soybean protein nanoparticles to improve PE‐based carriers, enhancing stability bioavailability these compounds through unique self‐assembly behaviors. This review analyzes recent advancements in use nanoparticle‐stabilized PEs carriers Various fabrication techniques, including physical, chemical, biological methods, are explored. The effectiveness nanoparticles, both individually combination with polysaccharides or polyphenols, is evaluated, highlighting their roles stabilizing functionality. Findings indicate that effective stabilizers a wide range PE structures, oil‐in‐water, water‐in‐oil, high internal phase PEs, emulgels. Fabrication properties particles, processing parameters, formulations significantly influence interfacial behavior, structure, functionality PEs. Additionally, innovative applications future developments protein–based discussed, emphasizing plant‐based substitutes advanced materials. Despite extensive discussions on various food forms, research into techno‐functional flavor mechanisms remains limited.

Language: Английский

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Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability

Food Research International, Journal Year: 2024, Volume and Issue: 192, P. 114810 - 114810

Published: July 22, 2024

Language: Английский

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Pectin-based cinnamon essential oil Pickering emulsion film with two-sided differential wettability: A major role in the spatial distribution of microdroplets

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 277, P. 133727 - 133727

Published: July 31, 2024

Language: Английский

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Study on the interactions and interfacial behaviors of cellulose nanocrystal/β-lactoglobulin complexes for Pickering emulsions

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 158, P. 110539 - 110539

Published: Aug. 17, 2024

Language: Английский

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