Pickering Emulsions Based in Inorganic Solid Particles: From Product Development to Food Applications

Pickering emulsions (PEs) have attracted attention in different fields, such as food, pharmaceuticals and cosmetics, mainly due to their good physical stability. PEs are a promising strategy to develop functional products since the particles' oil and water phases can act as carriers of active compounds, providing multiple combinations potentiating synergistic effects. Moreover, they can answer the sustainable and green chemistry issues arising from using conventional emulsifier-based systems. In this context, this review focuses on the applicability of safe inorganic solid particles as emulsion stabilisers, discussing the main stabilisation mechanisms of oil-water interfaces. In particular, it provides evidence for hydroxyapatite (HAp) particles as Pickering stabilisers, discussing the latest advances. The main technologies used to produce PEs are also presented. From an industrial perspective, an effort was made to list new productive technologies at the laboratory scale and discuss their feasibility for scale-up. Finally, the advantages and potential applications of PEs in the food industry are also described. Overall, this review gathers recent developments in the formulation, production and properties of food-grade PEs based on safe inorganic solid particles.

Automated summary

Pickering emulsions (PEs) have gained attention in various fields for their excellent physical stability and potential applications in functional product development. This review focuses on the use of safe inorganic solid particles as emulsion stabilizers, particularly hydroxyapatite (HAp) particles, and discusses the latest advances in this area. The review also presents the main technologies used for producing PEs and discusses the feasibility of scaling up these technologies from laboratory to industrial production. Furthermore, it describes the advantages and potential applications of PEs in the food industry.