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Fabrication and Characterization of Pickering, Nano-, and Double Emulsions and...
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Fabrication and Characterization of Pickering, Nano-, and Double Emulsions and Their Applications in Food Technology

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 12 July 2024 | Viewed by 1467

Special Issue Editors

Dr. Liang Zhang

E-Mail Website
Guest Editor
School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, China
Interests: edible films; functional films; controled-release films; food emulsions
Special Issues, Collections and Topics in MDPI journals
Dr. Jie Yang

E-Mail Website
Guest Editor
School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Interests: double emulsions; starch

Special Issue Information

Dear Colleagues,

In the food industry, emulsion systems are always needed for fabrication to endow corresponding products with a homogeneous state and stability. Moreover, emulsions with delivery and control-release properties are always preferred. Pickering, nano-, and double emulsions, relatively novel emulsions, have great potential in the food industry. Pickering emulsions for food based on edible biomacromolecule particles, such as carbohydrates, proteins and lipids, are research hotspots. Nano emulsions are preferred in the food industry due to their smaller droplets, better stability, transparency and bioavailability. Double emulsions’ stability and multicomponent-delivery properties have also received extensive attention recently. This specific issue aims to provide a platform for researchers to share their cutting-edge research on the fabrication and characterization of Pickering, nano-, and double emulsions and their applications in food technology, especially those with improved emulsifying property, stability, transparency, delivery and control-release properties.

Dr. Liang Zhang
Dr. Jie Yang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food emulsion
  • pickering emulsion
  • nano emulsion
  • double emulsion
  • microstructures
  • emulsion interface
  • emulsifying properties
  • emulsifying stability
  • emulsion delivery system

Published Papers (2 papers)

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Research

19 pages, 5508 KiB  
Article
Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying
by César Burgos-Díaz, Fernando Leal-Calderon, Yohanna Mosi-Roa, Manuel Chacón-Fuentes, Karla Garrido-Miranda, Mauricio Opazo-Navarrete, Andrés Quiroz and Mariela Bustamante
Foods 2024, 13(9), 1326; https://doi.org/10.3390/foods13091326 - 26 Apr 2024
Viewed by 432
Abstract
Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in the loss of volatile molecules. To address this issue, our study focused on a novel approach: developing O/W Pickering emulsions with agri-food byproducts to encapsulate [...] Read more.
Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in the loss of volatile molecules. To address this issue, our study focused on a novel approach: developing O/W Pickering emulsions with agri-food byproducts to encapsulate and protect D-limonene during spray-drying and storage. Emulsions formulated with lupin hull, lupin-byproduct (a water-insoluble protein–fiber byproduct derived from the production of lupin protein isolate), and camelina press-cake were subjected to spray-drying at 160 °C. The results revealed that these emulsions exhibited good stability against creaming. The characteristics of the dry emulsions (powders) were influenced by the concentration of byproducts. Quantitative analysis revealed that Pickering emulsions enhanced the retention of D-limonene during spray-drying, with the highest retention achieved using 3% lupin hull and 1% camelina press-cake. Notably, lupin-stabilized emulsions yielded powders with enhanced oxidative stability compared to those stabilized with camelina press-cake. Our findings highlight the potential of food-grade Pickering emulsions to improve the stability of volatile flavors during both processing and storage. Full article
(This article belongs to the Special Issue Fabrication and Characterization of Pickering, Nano-, and Double Emulsions and Their Applications in Food Technology)
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18 pages, 4077 KiB  
Article
Dry Ball-Milled Quinoa Starch as a Pickering Emulsifier: Preparation, Microstructures, Hydrophobic Properties and Emulsifying Properties
by Ying Chen, Xue Han, Dong-Ling Chen, Yi-Ping Ren, Shi-Yu Yang, Yu-Xuan Huang, Jie Yang and Liang Zhang
Foods 2024, 13(3), 431; https://doi.org/10.3390/foods13030431 - 29 Jan 2024
Viewed by 704
Abstract
This research supplied a “cleaner-production” way to produce “clean-label” quinoa starch-based Pickering emulsifier with excellent emulsifying properties. The effects of dry ball-milling time and speed on the multi-scale structures and emulsifying properties of quinoa starch were studied. With increasing ball-milling time and speed, [...] Read more.
This research supplied a “cleaner-production” way to produce “clean-label” quinoa starch-based Pickering emulsifier with excellent emulsifying properties. The effects of dry ball-milling time and speed on the multi-scale structures and emulsifying properties of quinoa starch were studied. With increasing ball-milling time and speed, particle size first decreased and then increased, the crystallinity, lamellar structure and short-range ordered structure gradually decreased, and contact angle gradually increased. The increased contact angle might be related to the increased oil absorption properties and the decreased water content. The emulsification properties of ball-milled quinoa starch (BMQS)-based Pickering emulsions increased with the increase in ball-milling time and speed, and the emulsions of BMQS-4 h, 6 h, 8 h, and 600 r reached the full emulsification state. After 120 days’ storage, the oil droplets of BMQS-2 h (BMQS-400 r) deformed, the oil droplets increased, and the emulsification index decreased. The emulsification index and the oil droplets of BMQS-4 h, 6 h, 8 h and 600 r-based emulsions did not show obvious changes after storage, indicating the good emulsifying stability of these BMQS-based emulsions, which might be because that the relatively larger amount of starch particles that dispersed in the voids among the oil droplets could act as stronger network skeletons for the emulsion gel. This Pickering emulsifier was easily and highly efficiently produced and low-cost, having great potential to be used in the food, cosmetic and pharmaceutical industries. Full article
(This article belongs to the Special Issue Fabrication and Characterization of Pickering, Nano-, and Double Emulsions and Their Applications in Food Technology)
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