Particle-dominated double emulsions: concept of Pickering stabilization, interfacial challenges, and emerging opportunities in food systems
This review aims to highlight the significance of double emulsion (DE) and the promising scope of Pickering stabilization and discuss the underlying challenges and potential opportunities in food systems. DE offers a compartmentalized structure for encapsulating and delivering the hydrophilic and li...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525001303 |
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| author | Anuj Niroula Akmal Nazir Karin Schroën |
| author_facet | Anuj Niroula Akmal Nazir Karin Schroën |
| author_sort | Anuj Niroula |
| collection | DOAJ |
| description | This review aims to highlight the significance of double emulsion (DE) and the promising scope of Pickering stabilization and discuss the underlying challenges and potential opportunities in food systems. DE offers a compartmentalized structure for encapsulating and delivering the hydrophilic and lipophilic active components; however, the inherent instability has hindered their practical application. Introducing particles to the interface has proven revolutionary, significantly improving stability by preventing coalescence and Ostwald ripening. This increased stability is attributed to the high desorption energy of particles, which are orders of magnitude higher than that of conventional emulsifiers. The term “Pickering” refers to interfaces that are stabilized solely by particles. However, Pickering stabilization in most real-world systems like foods is challenging as they are multi-component systems with several other molecules that (even in trace amounts) can adsorb at the interface during or after emulsification. This violates the strict definition of Pickering stabilization and may be stated as “particle-dominated” or “mixed interfaces”. Yet the properties of such DEs can be dominated by particles, offering several innovative applications in food and related disciplines, especially for the encapsulation, targeted delivery, and controlled release of active components or for preparing templated structures like microspheres and antibubbles. |
| format | Article |
| id | doaj-art-dfec87b331a041be8d03076cdb055192 |
| institution | OA Journals |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-dfec87b331a041be8d03076cdb0551922025-08-20T01:59:14ZengElsevierFuture Foods2666-83352025-06-011110066810.1016/j.fufo.2025.100668Particle-dominated double emulsions: concept of Pickering stabilization, interfacial challenges, and emerging opportunities in food systemsAnuj Niroula0Akmal Nazir1Karin Schroën2Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, P.O. Box 15551, Al Ain, United Arab EmiratesDepartment of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, P.O. Box 15551, Al Ain, United Arab Emirates; Corresponding author.Laboratory of Food Process Engineering, Wageningen University and Research, Bornse Weilanden 9, 6708 WG, Wageningen, the NetherlandsThis review aims to highlight the significance of double emulsion (DE) and the promising scope of Pickering stabilization and discuss the underlying challenges and potential opportunities in food systems. DE offers a compartmentalized structure for encapsulating and delivering the hydrophilic and lipophilic active components; however, the inherent instability has hindered their practical application. Introducing particles to the interface has proven revolutionary, significantly improving stability by preventing coalescence and Ostwald ripening. This increased stability is attributed to the high desorption energy of particles, which are orders of magnitude higher than that of conventional emulsifiers. The term “Pickering” refers to interfaces that are stabilized solely by particles. However, Pickering stabilization in most real-world systems like foods is challenging as they are multi-component systems with several other molecules that (even in trace amounts) can adsorb at the interface during or after emulsification. This violates the strict definition of Pickering stabilization and may be stated as “particle-dominated” or “mixed interfaces”. Yet the properties of such DEs can be dominated by particles, offering several innovative applications in food and related disciplines, especially for the encapsulation, targeted delivery, and controlled release of active components or for preparing templated structures like microspheres and antibubbles.http://www.sciencedirect.com/science/article/pii/S2666833525001303Double emulsionPickeringParticle dominatedChallengesApplicationsEncapsulation |
| spellingShingle | Anuj Niroula Akmal Nazir Karin Schroën Particle-dominated double emulsions: concept of Pickering stabilization, interfacial challenges, and emerging opportunities in food systems Future Foods Double emulsion Pickering Particle dominated Challenges Applications Encapsulation |
| title | Particle-dominated double emulsions: concept of Pickering stabilization, interfacial challenges, and emerging opportunities in food systems |
| title_full | Particle-dominated double emulsions: concept of Pickering stabilization, interfacial challenges, and emerging opportunities in food systems |
| title_fullStr | Particle-dominated double emulsions: concept of Pickering stabilization, interfacial challenges, and emerging opportunities in food systems |
| title_full_unstemmed | Particle-dominated double emulsions: concept of Pickering stabilization, interfacial challenges, and emerging opportunities in food systems |
| title_short | Particle-dominated double emulsions: concept of Pickering stabilization, interfacial challenges, and emerging opportunities in food systems |
| title_sort | particle dominated double emulsions concept of pickering stabilization interfacial challenges and emerging opportunities in food systems |
| topic | Double emulsion Pickering Particle dominated Challenges Applications Encapsulation |
| url | http://www.sciencedirect.com/science/article/pii/S2666833525001303 |
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