Sustainable Pickering Emulsions with Nanocellulose: Innovations and Challenges

Author:

Morais João Paulo Saraiva1ORCID,Rosa Morsyleide de Freitas2ORCID,Brito Edy Sousa de3ORCID,Azeredo Henriette Monteiro Cordeiro de4ORCID,Figueirêdo Maria Cléa Brito de2ORCID

Affiliation:

1. Embrapa Cotton, Rua Oswaldo Cruz 1143, Campina Grande 58428-095, Brazil

2. Embrapa Tropical Agroindustry, Rua Dra. Sara Mesquita 2270, Fortaleza 60511-110, Brazil

3. Embrapa Food and Territories, Rua Cincinato Pinto, 348, Maceió 57020-050, Brazil

4. Embrapa Instrumentation, Rua XV de Novembro 1452, São Carlos 13560-970, Brazil

Abstract

The proper mix of nanocellulose to a dispersion of polar and nonpolar liquids creates emulsions stabilized by finely divided solids (instead of tensoactive chemicals) named Pickering emulsions. These mixtures can be engineered to develop new food products with innovative functions, potentially more eco-friendly characteristics, and reduced risks to consumers. Although cellulose-based Pickering emulsion preparation is an exciting approach to creating new food products, there are many legal, technical, environmental, and economic gaps to be filled through research. The diversity of different types of nanocellulose makes it difficult to perform long-term studies on workers’ occupational health, cytotoxicity for consumers, and environmental impacts. This review aims to identify some of these gaps and outline potential topics for future research and cooperation. Pickering emulsion research is still concentrated in a few countries, especially developed and emerging countries, with low levels of participation from Asian and African nations. There is a need for the development of scaling-up technologies to allow for the production of kilograms or liters per hour of products. More research is needed on the sustainability and eco-design of products. Finally, countries must approve a regulatory framework that allows for food products with Pickering emulsions to be put on the market.

Funder

Ceará Foundation for the Support of Scientific and Technological Development

Empresa Brasileira de Pesquisa Agropecuária

National Council for Scientific and Technological Development

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Reference101 articles.

1. Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses;Bai;Annu. Rev. Food Sci. Technol.,2021

2. Nanocellulose-Stabilized Pickering Emulsions and Their Applications;Fujisawa;Sci. Technol. Adv. Mater.,2017

3. Recent Development in Food Emulsion Stabilized by Plant-Based Cellulose Nanoparticles;Zhu;Curr. Opin. Colloid Interface Sci.,2021

4. Behavior of Nanocelluloses at Interfaces;Capron;Curr. Opin. Colloid Interface Sci.,2017

5. Emulsions. Journal of the Chemical Society;Pickering;Transactions,1907

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3