New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.

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Rapid demulsification of pickering emulsions triggered by controllable magnetic field

Scientific Reports ◽

10.1038/s41598-020-73551-w ◽

2020 ◽

Vol 10 (1) ◽

Author(s):

Hui Yang ◽

Shujuan Wang ◽

Wei Zhang ◽

Jiazhong Wu ◽

Siyu Yang ◽

...

Keyword(s):

Magnetic Field ◽

Oil Recovery ◽

Solid Particles ◽

Pickering Emulsions ◽

Irreversible Adsorption ◽

Practical Applications ◽

Oil In Water ◽

Cyclic Utilization ◽

The Stability ◽

Promising Avenue

Abstract Pickering emulsions with on–off properties provide significant advantages over simple solid-stabilized emulsions for the development of novel materials, such as oil-displacing agents for enhanced oil recovery and templates for the fabrication of porous materials. However, the irreversible adsorption of particles as emulsion stabilizers endows the Pickering emulsions with kinetically stable property, resulting in a huge challenge to break the stability. Here we fabricated microscale Pickering emulsions, by the use of paramagnetic particles, which possess excellent stability for several months and more interestingly perform complete demulsification under controllable magnetic fields in several minutes. The alternating asymmetrical magnetic field endows oil-in-water droplets ‘‘big’’ N and S poles on the outer particle layers, and attracts the solid particles to the bottom of the vial after the coalescence and the deformation of the droplets, bringing the prevention of re-emulsion and the cyclic utilization. This facile strategy to produce stable Pickering emulsions with a magnetic-response opens a promising avenue for various practical applications including oil recovery, wastewater treatment, and sludge removal.

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Pickering Emulsions Containing Cellulose Microfibers Produced by Mechanical Treatments as Stabilizer in the Food Industry

Applied Sciences ◽

10.3390/app9020359 ◽

2019 ◽

Vol 9 (2) ◽

pp. 359 ◽

Cited By ~ 14

Author(s):

Jose Luis Sanchez-Salvador ◽

Ana Balea ◽

M. Concepcion Monte ◽

Angeles Blanco ◽

Carlos Negro

Keyword(s):

Apparent Viscosity ◽

Sunflower Oil ◽

Nanofibrillated Cellulose ◽

Solid Particles ◽

Pickering Emulsions ◽

Emulsion Phase ◽

Oil In Water ◽

Cellulose Microfibers ◽

High Pressure Homogenizer ◽

Oil Sunflower

Pickering emulsions are emulsions stabilized by solid particles, which generally provide a more stable system than traditional surfactants. Among various solid stabilizers, bio-based particles from renewable resources, such as micro- and nanofibrillated cellulose, may open up new opportunities for the future of Pickering emulsions owing to their properties of nanosize, biodegradability, biocompatibility, and renewability. The aim of this research was to obtain oil-in water (O/W) Pickering emulsions using cellulose microfibers (CMF) produced from cotton cellulose linters by mechanical treatment through a high-pressure homogenizer. The O/W Pickering emulsions were prepared with different O/W ratios by mixing edible oil (sunflower oil) with water containing CMF at concentrations of up to 1.0 wt%. The apparent viscosity of the separated emulsion phase was measured. Results showed the feasibility of using low concentration of CMF for preparing and stabilizing Pickering emulsions, with the apparent viscosity of the emulsion phase increasing 60–90 times with respect to the sunflower oil, for a shear rate of 1 s−1. In addition, theoretical nutrition facts of the emulsions were calculated and compared with other fats used in foods, showing that they can be a promising low-calorie product containing dietary fiber, replacing trans and saturated fats in foods.

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Influence of protein type on Polyglycerol Polyricinoleate replacement in W/O/W (water-in-oil-in-water) double emulsions for food applications

Colloids and Surfaces A Physicochemical and Engineering Aspects ◽

10.1016/j.colsurfa.2017.09.034 ◽

2017 ◽

Vol 535 ◽

pp. 105-113 ◽

Cited By ~ 6

Author(s):

Mathieu Balcaen ◽

Lien Vermeir ◽

Paul Van der Meeren

Keyword(s):

Double Emulsions ◽

Oil In Water ◽

Food Applications ◽

Polyglycerol Polyricinoleate

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Influence of a Non-Ionic Surfactant in the Microstructure and Rheology of a Pickering Emulsion Stabilized by Cellulose Nanofibrils

Polymers ◽

10.3390/polym13213625 ◽

2021 ◽

Vol 13 (21) ◽

pp. 3625

Author(s):

Jorge Velásquez-Cock ◽

Angélica María Serpa ◽

Catalina Gómez-Hoyos ◽

Piedad Gañán ◽

Manuel Romero-Sáez ◽

...

Keyword(s):

Physical Properties ◽

Cellulose Nanofibrils ◽

Coconut Oil ◽

Solid Particles ◽

Ionic Surfactant ◽

Polysorbate 80 ◽

Pickering Emulsions ◽

Used Oil ◽

Food Applications ◽

Relevant Field

Emulsion stabilization is a broad and relevant field with applications in oil, polymer and food industries. In recent years, the use of solid particles to stabilize emulsions or Pickering emulsions have been studied for their kinetic and physical properties. Nanomaterials derived from natural sources are an interesting alternative for this application. Cellulose nanofibrils (CNFs) have been widely explored as a Pickering emulsifier with potential food applications, however, in some cases the presence of surfactants is unavoidable, and the literature is devoid of an evaluation of the effect of a non-ionic food-grade surfactant, such as polysorbate 80, in the stabilization of a vegetable oil by CNFs. To better assess the possible interactions between CNFs and this surfactant emulsions containing coconut oil, an emerging and broadly used oil, were processed with and without polysorbate 80 and evaluated in their qualitative stability, morphological and physical properties. Fluorescence microscopy, dynamic light scattering and rheology were used for this assessment. Results indicate in absence of the surfactant, emulsion stability increased at higher CNFs content, creaming was observed at 0.15 and 0.3 wt.% of CNFs, while it was not evidenced when 0.7 wt.% was used. After the addition of surfactant, the droplets are covered by the surfactant, resulting in particles with a smaller diameter, entrapped in the cellulosic structure. Rheology indicates a lower network stiffness after adding polysorbate 80.

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Water-in-oil-in-water double emulsions for food applications: yield analysis and rheological properties

Food Hydrocolloids ◽

10.1016/s0268-005x(09)80130-6 ◽

1991 ◽

Vol 4 (5) ◽

pp. 339-353 ◽

Cited By ~ 27

Author(s):

Bruno de Cindio ◽

Gianni Grasso ◽

Domenico Cacace

Keyword(s):

Rheological Properties ◽

Yield Analysis ◽

Double Emulsions ◽

Oil In Water ◽

Food Applications

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Ethnic Enterprises, Class Resources and Market Conditions: Indian owned SMEs in Malaysia

The Copenhagen Journal of Asian Studies ◽

10.22439/cjas.v35i2.5444 ◽

2018 ◽

Vol 35 (2) ◽

pp. 5-29

Author(s):

JESRINA ANN XAVIER ◽

EDMUND TERENCE GOMEZ

Keyword(s):

Food Industry ◽

Case Study Method ◽

Market Conditions ◽

New Generation ◽

Insight Into

This article investigates changes in the conduct of ethnic enterprises followingthe emergence of a new generation of owners with varying class resources andas market conditions transform. The case study method is used to examinethe impact of changing class resources and market conditions on ethnicallybasedenterprises, exploring the effects of generational transitions among smallIndian owned companies in the food industry in Malaysia. The results providean insight into key changes in the evolution of Indian owned enterprises. Theyindicate that changes in class resources and market conditions have enabledIndian owned food-based companies to alter their products to fit a largermarket, while responding to the demands of a rapidly modernizing society.

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Monomers, Materials and Energy from Coffee By-Products: A Review

Sustainability ◽

10.3390/su13126921 ◽

2021 ◽

Vol 13 (12) ◽

pp. 6921

Author(s):

Laura Sisti ◽

Annamaria Celli ◽

Grazia Totaro ◽

Patrizia Cinelli ◽

Francesca Signori ◽

...

Keyword(s):

Circular Economy ◽

Food Industry ◽

Food Packaging ◽

Low Cost ◽

Biofuel Production ◽

Material Technology ◽

Coffee Production ◽

Coffee Pulp ◽

Coffee Waste ◽

By Products

In recent years, the circular economy and sustainability have gained attention in the food industry aimed at recycling food industrial waste and residues. For example, several plant-based materials are nowadays used in packaging and biofuel production. Among them, by-products and waste from coffee processing constitute a largely available, low cost, good quality resource. Coffee production includes many steps, in which by-products are generated including coffee pulp, coffee husks, silver skin and spent coffee. This review aims to analyze the reasons why coffee waste can be considered as a valuable source in recycling strategies for the sustainable production of bio-based chemicals, materials and fuels. It addresses the most recent advances in monomer, polymer and plastic filler productions and applications based on the development of viable biorefinery technologies. The exploration of strategies to unlock the potential of this biomass for fuel productions is also revised. Coffee by-products valorization is a clear example of waste biorefinery. Future applications in areas such as biomedicine, food packaging and material technology should be taken into consideration. However, further efforts in techno-economic analysis and the assessment of the feasibility of valorization processes on an industrial scale are needed.

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