Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions

Abstract Background Solid particles with certain characteristics, including desired wettability, and size have been shown as an alternative for conventional emulsifiers. They induce a form of stabilization known as Pickering to prepare emulsions. Much of the research has been conducted on the exploration of food grade particles and among those phytoparticles have attracted a great demand. Scope and approach Pickering emulsions as promising delivery systems could be potentially employed for the formulation of novel colloidal dispersions containing both lipophilic and hydrophilic bioactive compounds. In this article, the initial focus is on the fundamental principles of Pickering stabilization followed by an overview of recent research dealing with the fabrication of food grade Pickering emulsions stabilized by phytoparticles. Finally, relevant food applications of such emulsions are given. Key findings and conclusions Plant derivatives such as proteins, polysaccharides, and their mixture as well as waxes have been the subject of several studies to encapsulate common bioactive compounds. Plant-derived particles have been found to effectively stabilize emulsions against different physical and chemical deteriorations, including coalescence, Ostwald ripening, and lipid oxidation. These surfactant-free systems are currently gaining an increased interest due to their techno-functional, health-promoting, economic, biocompatibility and sustainability characteristics.