Recent Advances on Pickering Emulsions Stabilized by Diverse Edible Particles: Stability Mechanism and Applications

Pickering emulsions, which are stabilized by particles, have gained considerable attention recently because of their extreme stability and functionality. A food-grade particle is preferred by the food or pharmaceutical industries because of their noteworthy natural benefits (renewable resources, ease of preparation, excellent biocompatibility, and unique interfacial properties). Different edible particles are reported by recent publications with distinct shapes resulting from the inherent properties of raw materials and fabrication methods. Furthermore, they possess distinct interfacial properties and functionalities. Therefore, this review provides a comprehensive overview of the recent advances in the stabilization of Pickering emulsions using diverse food-grade particles, as well as their possible applications in the food industry.

Automated summary

Recently, Pickering emulsions stabilized by particles have been the focus of attention due to their exceptional stability and functionality. Food-grade particles are preferred in the food and pharmaceutical industries because of their natural benefits and unique interfacial properties. Recent publications have reported edible particles with distinct shapes resulting from raw materials and fabrication methods, which also possess diverse interfacial properties and functionalities. This review provides a comprehensive overview of recent advances in the stabilization of Pickering emulsions using various food-grade particles, as well as their potential applications in the food industry.