Molecules,
Journal Year:
2024,
Volume and Issue:
29(23), P. 5626 - 5626
Published: Nov. 28, 2024
Effective
formation
and
stabilisation
of
emulsions
while
meeting
high
consumer
requirements,
including
the
so-called
green
label,
is
still
a
technological
challenge.
This
related
to
multitude
emulsion
destabilization
mechanisms
vastness
methods
used
study
them,
which
implies
need
develop
an
understanding
phenomena
occurring
in
emulsions.
Commercial
starch
preparations
obtained
by
physical
chemical
modification
were
prepare
model
that
studied
terms
their
stability.
Native
potato
was
reference
material.
The
analytical
included
rheology,
low
field
nuclear
magnetic
resonance
(LF
NMR),
size
exclusion
chromatography
with
triple
detection
(SEC),
surface/interfacial
tension
measurements.
results
showed
improved
functionality
due
not
only
but
also
modifications,
i.e.,
pregelatinization
causes
changes
molecular
structure
starch,
increase
weight
degree
branching.
As
consequence,
conformation
macromolecules
changes,
change
dynamics
protons
continuous
phase
thermodynamics
adsorption
at
water/oil
interface.
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.
International Journal of Cosmetic Science,
Journal Year:
2024,
Volume and Issue:
46(6), P. 1035 - 1063
Published: July 25, 2024
Abstract
Emulsions
in
the
form
of
creams,
lotions,
gels
or
foams
are
most
widely
used
personal
care
formulations
to
improve
condition
and
feel
skin.
Achieving
an
optimal
balance
between
their
performance,
effectiveness
sensory
profile
is
essential,
with
being
a
key
factor
consumer
satisfaction
success
these
products
market.
Well‐established
methods
using
highly
trained
semi‐trained
panels
(e.g.
Spectrum
descriptive
analysis,
Flash
Profile
method,
Quantitative
Descriptive
Analysis
method
‘Check‐all‐that‐apply’)
available
commonly
for
assessment
products.
Nevertheless,
common
drawback
among
all
inherent
cost,
both
terms
financial
resources
time
requirements.
In
recent
years,
research
studies
have
emerged
address
this
limitation
by
investigating
potential
correlations
tactile
attributes
instrumental
data
associated
physical
characteristics
topical
formulations.
other
words,
significant
efforts
been
invested
development
robust
specifically
designed
accurately
predict
description
that
panel
assessors
could
establish.
These
not
only
faster,
cheaper
more
objective
compared
traditional
testing,
but
they
can
also
be
applied
undergone
extensive
safety
toxicological
testing.
This
review
summarizes
relevant
findings,
trends
current
challenges
predicting
emulsions
based
on
parameters.
