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Multiple Pickering Emulsions Stabilized by Food-Grade Particles As Innovative Delivery Systems for Bioactive Compounds Publisher Pubmed



Boostani S1 ; Sarabandi K2 ; Tarhan O3 ; Rezaei A4 ; Assadpour E5, 6 ; Rostamabadi H7 ; Falsafi SR8 ; Tan C9 ; Zhang F10 ; Jafari SM11, 12
Authors
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Authors Affiliations
  1. 1. Shiraz Pharmaceutical Products Technology Incubator, Shiraz University of Medical Sciences, Shiraz, Iran
  2. 2. Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
  3. 3. Food Engineering Department, Engineering Faculty, Usak University, 1 Eylul Campus, Usak, 64100, Turkey
  4. 4. Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  5. 5. Food Industry Research Co., Gorgan, Iran
  6. 6. Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
  7. 7. Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, 81746-73461, Iran
  8. 8. Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, 81746-73461, Iran
  9. 9. Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education. China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, 100048, China
  10. 10. College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, China
  11. 11. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
  12. 12. Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran

Source: Advances in Colloid and Interface Science Published:2024


Abstract

The most common carrier for encapsulation of bioactive components is still simple emulsion. Recently, bio-based novel emulsion systems such as multiple emulsions (MEs) and Pickering emulsions (PEs) have been introduced as innovative colloidal delivery systems for encapsulation and controlled release of bioactive compounds. Multiple PEs (MPEs), which carries both benefit of MEs and PEs could be fabricated by relatively scalable and simple operations. In comparison with costly synthetic surfactants and inorganic particles which are widely used for stabilization of both MEs and PEs, MPEs stabilized by food-grade particles, while having health-promoting aspects, are able to host the “clean label” and “green label” attributes. Nevertheless, in achieving qualified techno-functional attributes and encapsulation properties, the selection of suitable materials is a crucial step in the construction of such complex systems. Current review takes a cue from both MEs and PEs emulsification techniques to grant a robust background for designing various MPEs. Herein, various fabrication methods of MEs and PEs are described comprehensively in a physical viewpoint in order to find key conception of successful formulation of MPEs. This review also highlights the link between the underlying aspects and exemplified specimens of evidence which grant insights into the rational design of MPEs through food-based ingredients to introduces MPEs as novel colloidal/functional materials. Their utilization for encapsulation of bioactive compounds is discussed as well. In the last part, instability behavior of MPEs under various conditions will be discussed. In sum, this review aims to gain researchers who work with food-based components, basics of innovative design of MPEs. © 2024 Elsevier B.V.
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