Pickering emulsions stabilized by polysaccharides particles and their applications: a review

DENG, Wei; LI, Yibin; WU, Li; CHEN, Shouhui

doi:10.1590/fst.24722

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Brasil

Food Science and Technology

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Brasil

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Review Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.24722 copy

Pickering emulsions stabilized by polysaccharides particles and their applications: a review

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Abstract

Pickering emulsions stabilized by polysaccharide particles have attracted extensive research interest in the food, biopharmaceutical and cosmetic industries due to their ability to edibility, protect bioactive substances, and control the release of bioactive substances. This paper reviewed research progress in using natural polysaccharides, modified polysaccharides by physical or chemical method and polysaccharide complexes as particles to form and stabilize Pickering emulsions. In particular, the application of Pickering emulsions stabilized polysaccharide particles in encapsulation and delivery of food bioactive ingredients, fat substitutes, and modulation of lipid digestion, was discussed. Finally, the future prospects of Pickering emulsions stabilized by polysaccharide particles were discussed.

Keywords:
polysaccharides; pickering emulsions; application; particles

Particles as stabilizers	Modified methods	Particle size	Reference
Rice, tapioca, corn,	OSA esterification	47.79-148.8 μm	(Simsek et al., 2015Simsek, S., Ovando-Martinez, M., Marefati, A., Sjӧӧ, M., & Rayner, M. (2015). Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches. Food Research International, 75, 41-49. http://dx.doi.org/10.1016/j.foodres.2015.05.034. PMid:28454971. http://dx.doi.org/10.1016/j.foodres.2015... )
wheat and potato
starches
Waxy maize starch	OSA esterification	0.5-1.3 μm	(Jo et al., 2018Jo, M., Ban, C., Goh, K. K. T., & Choi, Y. J. (2018). Gastrointestinal digestion and stability of submicron-sized emulsions stabilized using waxy maize starch crystals. Food Hydrocolloids, 84, 343-352. http://dx.doi.org/10.1016/j.foodhyd.2018.06.026. http://dx.doi.org/10.1016/j.foodhyd.2018... )
nanocrystals	OSA esterification	0.5-1.3 μm
Quinoa starch	Dodecenyl succinic	95.8-28.1 μm	(Li et al., 2019aLi, G., Xu, X., & Zhu, F. (2019a). Physicochemical properties of dodecenyl succinic anhydride (DDSA) modified quinoa starch. Food Chemistry, 300(C), 125201. http://doi.org/10.1016/j.foodchem.2019.125201. http://doi.org/10.1016/j.foodchem.2019.1... )
	anhydride (DDSA)
	esterification
Cellulose nanocrystals	OSA esterification	20-250 μm	(Li et al., 2018Li, X., Li, J., Gong, J., Kuang, Y., Mo, L., & Song, T. (2018). Cellulose nanocrystals (CNCs) with different crystalline allomorph for oil in water Pickering emulsions. Carbohydrate Polymers, 183, 303-310. http://dx.doi.org/10.1016/j.carbpol.2017.12.085. PMid:29352889. http://dx.doi.org/10.1016/j.carbpol.2017... )
Cellulose nanocrystals	Cinnamoyl chloride	8-62 μm	(Zhang et al., 2018Zhang, Z., Tam, K. C., Wang, X., & Sèbe, G. (2018). Inverse Pickering emulsions stabilized by cinnamate modified cellulose nanocrystals as templates to prepare silica colloidosomes. ACS Sustainable Chemistry & Engineering, 6(2), 2583-2590. http://dx.doi.org/10.1021/acssuschemeng.7b04061. http://dx.doi.org/10.1021/acssuschemeng.... )
Cellulose nanocrystals	acylation	8-62 μm
Microcrystalline	Carboxymethyl	7-22 μm	(Ahsan et al., 2019Ahsan, H. M., Zhang, X., Li, Y., Li, B., & Liu, S. (2019). Surface modification of microcrystalline cellulose: physicochemical characterization and applications in the stabilization of Pickering emulsions. International Journal of Biological Macromolecules, 132, 1176-1184. http://dx.doi.org/10.1016/j.ijbiomac.2019.04.051. PMid:30978420. http://dx.doi.org/10.1016/j.ijbiomac.201... )
cellulose	cellulose adsorption	7-22 μm
chitosan	ltrasound-assisted emulsificatio	22.3-5.5 μm	(Costa et al., 2018Costa, A. L. R., Gomes, A., & Cunha, R. L. (2018). One-step ultrasound producing O/W emulsions stabilized by chitosan particles. Food Research International, 107, 717-725. http://dx.doi.org/10.1016/j.foodres.2018.02.057. PMid:29580539. http://dx.doi.org/10.1016/j.foodres.2018... )

Complex particles	Particle shape	Particle size	Reference
Gliadin–chitosan complex particles	Spherical	575.7-601.9 nm	(Zhou et al., 2019Zhou, F.-Z., Yu, X.-H., Zeng, T., Yin, S.-W., Tang, C.-H., & Yang, X.-Q. (2019). Fabrication and characterization of novel water-insoluble protein porous materials derived from Pickering high internal-phase emulsions stabilized by gliadin-chitosan-complex particles. Journal of Agricultural and Food Chemistry, 67(12), 3423-3431. http://dx.doi.org/10.1021/acs.jafc.9b00221. PMid:30835109. http://dx.doi.org/10.1021/acs.jafc.9b002... )
Chitosan–starch complex nanogels	Nanogel	378.2 nm	(Li et al., 2019cLi, X., Xie, Q., Zhu, J., Pan, Y., Meng, R., Zhang, B., Chen, H., & Jin, Z. (2019c). Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: physical stability and rheological properties. Food Hydrocolloids, 93, 215-225. http://dx.doi.org/10.1016/j.foodhyd.2019.02.021. http://dx.doi.org/10.1016/j.foodhyd.2019... )
OSA starch/chitosan complexes	Not available	116.8-491.5 nm	(Yan et al., 2019Yan, C., McClements, D. J., Zhu, Y., Zou, L., Zhou, W., & Liu, W. (2019). Fabrication of OSA starch/chitosan polysaccharide-based high internal phase emulsion via altering interfacial behaviors. Journal of Agricultural and Food Chemistry, 67(39), 10937-10946. http://dx.doi.org/10.1021/acs.jafc.9b04009. PMid:31508960. http://dx.doi.org/10.1021/acs.jafc.9b040... )
β-cyclodextrin–glucan complex particles	Spherical	104.48 nm	(Hu et al., 2020Hu, Y., Qiu, C., Jin, Z., Qin, Y., Zhan, C., Xu, X., & Wang, J. (2020). Pickering emulsions with enhanced storage stabilities by using hybrid β-cyclodextrin/short linear glucan nanoparticles as stabilizers. Carbohydrate Polymers, 229(C), 115418. http://dx.doi.org/10.1016/j.carbpol.2019.115418. PMid:31826463. http://dx.doi.org/10.1016/j.carbpol.2019... )
Phosphorylated cellulose Nanocrystal(P-CNC)/modified-chitosan (GCh) nanoparticles	Spherical	300-350 nm	(Baek et al., 2019Baek, J., Wahid-Pedro, F., Kim, K., Kim, K., & Tam, K. C. (2019). Phosphorylated-CNC/modified-chitosan nanocomplexes for the stabilization of pickering emulsions. Carbohydrate Polymers, 206, 520-527. http://dx.doi.org/10.1016/j.carbpol.2018.11.006. PMid:30553353. http://dx.doi.org/10.1016/j.carbpol.2018... )
Chitosan–caffeic acid complex particles	Not available	378-583 nm	(İlyasoğlu et al., 2019İlyasoğlu, H., Nadzieja, M., & Guo, Z. (2019). Caffeic acid grafted chitosan as a novel dual-functional stabilizer for food-grade emulsions and additive antioxidant property. Food Hydrocolloids, 95, 168-176. http://dx.doi.org/10.1016/j.foodhyd.2019.04.043. http://dx.doi.org/10.1016/j.foodhyd.2019... )
Lysozyme/xanthan gum nanoparticles	Inerratic spherical shape	50-76 nm	(Xu et al., 2018Xu, W., Jin, W., Huang, K., Huang, L., Lou, Y., Li, J., Liu, X., & Li, B. (2018). Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles. International Journal of Biological Macromolecules, 117, 280-286. http://dx.doi.org/10.1016/j.ijbiomac.2018.05.187. PMid:29842955. http://dx.doi.org/10.1016/j.ijbiomac.201... )

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[1] *Corresponding author: lyb9951@163.com