Pickering Emulsions Stabilized by Cyclodextrin Nanoparticles: A Review

Pickering emulsions, stabilized by solid particles at the oil/water interface, are brought into focus due to their long-term stability additional functionality and higher safety. Cyclodextrins are enzymatic derivatives of starch which have a hydrophobic inside cavity and a hydrophilic outside surface. Cyclodextrins aggregate and form crystalline nanoparticles at the interface of oil/water by self-assembly which adsorbs on the surface of oil droplets to maintain the long-term stability of the emulsion during the emulsifying process. Moreover, Cyclodextrins can form amphiphilic complex supermolecules nanoparticles with lipophilic molecules and be utilized to prepare functional Pickering emulsions owing to the appropriate size, reasonable structure, human edible, and environmentally benign. The review compiles and assesses the properties of cyclodextrins and the latest advances on preparations, characterizations, mechanisms and applications of Pickering emulsions stabilized by cyclodextrin nanoparticles. The results will help to deeply understand the structure and function relationship and expand the application of Pickering emulsion in various fields.

Automated summary

Pickering emulsions stabilized by solid particles at the oil/water interface have gained attention for their long-term stability, additional functionality, and higher safety. Cyclodextrins, forming nanoparticles at the interface of oil/water, can be utilized to prepare functional Pickering emulsions by self-assembly and forming amphiphilic complex supermolecules nanoparticles with lipophilic molecules.