Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

[EN] A few protein- and polysaccharide-based particles can function as effective stabilisers in multi-phase food systems. Combining both polymer-based particles and tailoring the wettability of colloidal systems result in particlestabilised emulsions with great stability. High internal phase emulsions (HIPEs) have also been produced using such particles giving rise to a more stable, highly viscous structure. Thus, the purpose here is to review the advantages and disadvantages of using protein, polysaccharide and protein-polysaccharide complexes and conjugates for stabilising emulsions, highlighting the composites of amphiphilic protein-polysaccharide particles that can function as outstanding copolymer stabilising agents. The current challenges and emerging research trends are exploring renewable, sustainable, clean-label, and eco-friendly biopolymer particles that are effective as Pickering stabilisers.
The authors would like to thank the project RTI-2018-099738-B-C22 from the 'Ministerio de Ciencia, Innovacion y Universidades', the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brazil (CAPES) Finance Code 001, and Sao Paulo Research Foundation (FAPESP - Grant number 2016/227278) . They would also like to thank Phillip John Bentley for assistance correcting the manuscript's English.