Sustainable food-grade Pickering emulsions stabilized by plant-based particles

This review summarizes the major advances that have occurred over the last 5 years in the use of plant-based colloidal particles for the stabilization of oil-in-water and water-in-oil emulsions. We consider the characteristics of polysaccharide-based particles, protein-based particles, and organic crystals (flavonoids) with respect to their particle size, degree of aggregation, anisotropy, hydrophobicity, and electrical charge. Specific effects of processing on particle functionality are identified. Special emphasis is directed towards the issue of correctly defining the stabilization mechanism in order to distinguish those cases where the particles are acting as genuine Pickering stabilizers, through direct monolayer adsorption at the liquid–liquid interface, from those cases where the particles are predominantly behaving as ‘structuring agents’ between droplets without necessarily adsorbing at the interface, e.g. in many so-called high internal phase Pickering emulsions (HIPPEs). Finally, we consider the outlook for future research activity in the field of Pickering emulsions for food applications.