Browse > Article
http://dx.doi.org/10.12925/jkocs.2012.29.2.9

A Recent Research Trends for Food Emulsions using Pickering Stabilization of Nano-particles  

Cho, Wan-Goo (College of Alternative Medicine, Jeonju University)
Publication Information
Journal of the Korean Applied Science and Technology / v.29, no.2, 2012 , pp. 238-247 More about this Journal
Abstract
Nanotechnology in the food industry is an emerging area with considerable research and potential products. Solid particles of nanoscale and microscale dimensions are becoming recognized for their potential application in the formulation of novel dispersed systems containing emulsified oil or water droplets. This review describes developments in the formation and properties of food-grade emulsion systems based on edible fat crystals, silica nanoparticles, and novel particles of biological origin nanocrystals. The special features characterizing the properties of Pickering stabilized droplets are focused in comparison with those of protein-stabilized emulsions. We also review describes application examples of these in the food industry.
Keywords
Pickering; protein; food; nano-particle; emulsion;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 S. G. Lee, Y. H. Kim, H. B. Pyo, and D. K. Lee, Stability of W/O and O/W Type Emulsions by Various Solid Particles, J. of the Korean Oil Chemists' Soc., 27(3), 353 ( 2010).
2 S. U. Pickering, Emulsions, J. Chem. Soc., 91, 2001 (1907).   DOI
3 B. P. Binks and M. Kirkland, Interfacial Structure of Solid-stabilised Emulsions Studied by Scanning Electron Microscopy, Phys. Chem. Chem. Phys., 4, 3727 (2002).   DOI
4 T. N. Hunter, R. J. Pugh, G. V. Franks, and G. J. Jameson, The Role of Particles in Stabilizing Foams and Emulsions. Adv. Colloid Interface Sci., 137, 57 (2008).   DOI
5 V. N. Paunov, B. P. Binks and N. P. Ashby, Adsorption of Charged Colloid Particles to Charged Lliquid Surfaces, Langmuir , 18(18), 6946 (2002).   DOI
6 B. P. Binks and C. P. Whitby, Silica Particle-stabilized Emulsions of Silicone Oil and Water: Aspects of Emulsification, Langmuir , 20(4), 1130 (2004).   DOI
7 B. P. Binks and J. A. Rodrigues, Types of Phase Inversion of Silica Particle Stabilized Emulsions Containing Triglyceride Oil, Langmuir , 19(12), 4905 (2003).   DOI
8 W. G. Cho, Cosmetic Emulsions: Stabilization by Particles, J. Soc. Cosmet. Scientists Korea, 36(1), 1 (2010).
9 B. P. Binks and A. Rocher, Effects of Temperature on Water-in-oil Emulsions Stabilized Solely by Wax Microparticles, J. Colloid Interface Sci., 335, 94 (2009).   DOI
10 B. P. Binks, A. N. Boa, M. A. Kibble, G. Mackenzie, and A. Rocher, Sporopollenin Capsules at Fluid Interfaces: Particle Stabilized Emulsions and Liquid Marbles. Soft Matter , 7, 4017 (2011).   DOI
11 H. J. Yang, J. H. Kim, W. G. Cho, and S. N. Park, The Stability of Emulsions Formed by Phase Inversion with Variation of HLB of Surfactant, J. of the Korean Oil Chemists' Soc., 26(2), 117 (2009).
12 S. Levine, B. D. Bowen, and S. J. Partridge, Stabilization of Emulsions by Fine Particles, Colloids Surf., 38, 325 (1989).   DOI
13 E. Dickinson, Milk Protein Interfacial Layers and the Relationship to Emulsion Stability and Rheology, Colloids Surf. B, 20, 197 (2001).   DOI
14 E. Dickinson, M. G. Semenova, and A. S. Antipova, Salt Stability of Casein Emulsions, Food Hydrocoll., 12, 227 (1998).   DOI
15 J. Chen and E. Dickinson, Time-dependent Competitive Adsorption of Milk Proteins and Surfactants in Oil-in-water Emulsions, J. Sci. Food Agric., 62, 283 (1993).   DOI
16 J. W. O. Salari, F. A. M. Leermakers, and B. Klumperman, Pickering Emulsions: Wetting and Colloidal Stability of Hairy Particles, a Self-consistent Field Theory, Langmuir, 27, 6574 (2011).   DOI
17 E. Dickinson, Use of Nanoparticles and Microparticles in the Formation and Stabilization of Food Emulsions, Trends Food Sci. Technol., 24, 4 (2012).   DOI
18 S. Tcholakova, N. D. Denkov, and A. Lips, Comparison of Solid Particles, Globular Proteins and Surfactants as Emulsifiers, Phys. Chem. Chem. Phys., 10, 1608 (2008).   DOI
19 J. Chen and E. Dickinson, Protein-surfactant Interfacial Interactions, 3. Competitive Adsorption of Protein+surfactant in Emulsions, Colloids Surf. A, 101, 77 (1995).   DOI
20 M. X. Luo, Y. Song, and L. L. Dai, Heterogeneous or Competitive Self-assembly of Surfactants and Nanoparticles at Liquid-liquid Interfaces, Mol. Simul., 10, 773 (2009).
21 A. Yusoff and B. S. Murray, Modified Starch Granules as Particle Stabilizers of Oil-in-water Emulsions, Food Hydrocoll., 25, 42 (2011).   DOI
22 J. M. Jung, D. Z. Gunes, and R. Mezzenga, Interfacial Activity and Interfacial Shear Rheology of Native b-lactoglobulin Monomers and their Heat-induced Fibers, Langmuir, 26, 15366 (2010).   DOI
23 M. V. Tzoumaki, T. Moschakis, V. Kiosseoglou, and C. G. Biliaderis, Oil-in-water Emulsions Stabilized by Chitin Nanocrystal Particles, Food Hydrocoll., 25, 1521 (2011).   DOI
24 S. L. Turgeon, C. Schmitt, and C. Sanchez, Protein-polysaccharide Complexes and Conjugates, Curr. Opin. Colloid Interface Sci., 12, 166 (2007).   DOI
25 J. Flanagan and H. Singh, Conjugation of Sodium Caseinate and Gum Arabic Catalysed by Transglutaminase, J. Agric. Food Chem., 54, 7305 (2006).   DOI
26 R. Santipanichwong, M. Suphantharika, J. Weiss, and D. J. McClements, Core-shell Biopolymer Nanoparticles Produced by Electrostatic Deposition of Beet Pectin onto Heat-denatured b-lactoglobulin Aggregates, J. Food Sci., 73, N23 (2008).   DOI
27 A. B. Pawar, M. Caggioni, R. Ergun, R. W. Hartel, and P. T. Spicer, Arrested Coalescence in Pickering emulsions, Soft Matter , 7, 7710 (2011).   DOI
28 R. Pichot, F. Spyropoulos, and I. T. Norton, Mixed Emulsifier Stabilized Emulsions: Investigation of the Effect of Monoolein and Hydrophilic Silica Particle Mixtures on the Stability against Coalescence, J. Colloid Interface Sci., 329, 284 (2009).   DOI
29 F. L. Tchuenbou-Magaia, I. T. Norton, and P. W. Cox, Hydrophobins Stabilised Air-filled Emulsions for the Food Industry, Food Hydrocoll., 23, 1877 (2009).   DOI
30 M. Reger and H. Hoffmann, Hydrophobin Coated Boehmite Nanoparticles Stabilizing Oil in Water Emulsions, J. Colloid Interface Sci., 368, 378 (2012).   DOI
31 E. Dickinson, Flocculation of Protein-stabilized Oil-in-water Emulsions, Colloids Surf. B, 81, 130 (2010).   DOI
32 E. Dickinson, and A. Williams, Orthokinetic Coalescence of Protein-stabilized Emulsions. Colloids Surf. A, 88, 317 (1994).   DOI
33 C. P. Whitby, F. E. Fischer, D. Fornasiero, and J. Ralston, Shear Induced Coalescence of Oil-in-water Pickering Emulsions, J. Colloid Interface Sci., 361, 170 (2011).   DOI
34 E. Dickinson, Interfacial Particles in Food Emulsions and Foams. eds. B. P. Binks and T. S. Horozov, Colloidal Particles at Liquid Interfaces, 298, Cambridge University Press, Cambridge, (2006).
35 D. Rousseau, Fat Crystals and Emulsion Stability-a Review, Food Res. Int., 33, 3 (2000).   DOI
36 S. Ghosh, T. Tran, and D. Rousseau, Comparison of Pickering and Network Stabilization in Water-in-oil Emulsions, Langmuir, 27, 6589 (2011).   DOI
37 S. Ghosh, and D. Rousseau, Fat Crystals and Water-in-oil Emulsion Stability, Curr. Opin. Colloid Interface Sci., 16, 421 (2011).   DOI
38 S. M. Hodge and D. Rousseau, Flocculation and Coalescence in Water-in-oil Emulsions Stabilized by Paraffin Wax Crystals, Food Res. Int., 36, 695 (2003).   DOI
39 D. Rousseau, S. Ghosh, and H. Park, Comparison of the Dispersed Phase Coalescence Methods in Different Table Spreads, J. Food Sci., 74, E1 (2009).   DOI
40 S. Frasch-Melnik, I. T. Norton, and F. Spyropoulos, Fat-crystal Stabilized w/o Emulsions for Controlled Salt Release, J. Food Eng., 98, 437 (2010).   DOI
41 M. Andresen and P. Stenius, Water-in-oil Emulsions Stabilized by Hydrophobized Microfibrillated Cellulose, J. Dispers. Sci. Technol., 28, 837 (2007).   DOI
42 J. H. Kim, S. E. Song, K. Y. Kyong, E. J. Lee, W. G. Cho, and M. S. Yoon, Effect of aqueous phase composition on the stability of a Silica-stabilized Water-in-oil Emulsion, Proceedings 23rd IFSCC Congress, Orlando, 112 (2004). emulsion, Proceedings 23rd IFSCC Congress, Orlando, 112 (2004).