Stability of protein particle based Pickering emulsions in various environments: Review on strategies to inhibit coalescence and oxidation

The emerging research interests in fabrication of protein particles as soft-particle emulsifiers show the prospective potential of using protein particles in novel poly-phase dispersing food systems. This review first provides a comprehensive summary and analysis on the dominant role of key physicochemical properties of protein particles including wettability, morphology, surface charge and protein concentration on their emulsifying abilities to construct Pickering emulsions. It was found that the constructed emulsions showed high sensitivity to changes in pH, ionic strength and temperature (thermal and freeze-thaw treatment). Moreover, oxidation remains as a challenge for protein particle based Pickering emulsions during prolonged storage, reducing their acceptance in food products. Current strategies for improving the stability of these emulsions to variable aqueous conditions and variable temperatures, and restricting oxidation event are summarized. In summary, an ideal protein particle-based Pickering emulsion system is proposed, encompassing aspects of interfacial property, emulsion network and texture, and antioxidant enrichment, thus promoting industrial translation into novel food and nutraceutical products.

Automated summary

The emerging research interests in protein particle fabrication as soft-particle emulsifiers show the potential of using them in novel poly-phase dispersing food systems. This review summarizes the key physicochemical properties of protein particles and their role in constructing Pickering emulsions. However, challenges such as sensitivity to pH, ionic strength, temperature changes, and oxidation during storage limit their acceptance in food products. Current strategies to improve the stability and restrict oxidation are discussed. An ideal protein particle-based Pickering emulsion system is proposed, promoting its use in innovative food and nutraceutical products.