Starch-Based Pickering Emulsions for Bioactive Compound Encapsulation: Production, Properties, and Applications
This review explores the extensive literature on starch particle-stabilized Pickering emulsions for encapsulating bioactive compounds in food products. These emulsions offer superior stability and unique properties for delivering bioactive compounds (such as polyphenols, carotenoids, fatty acids, an...
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| Formato: | Artículo |
| Lenguaje: | inglés |
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Multidisciplinary Digital Publishing Institute (MDPI)
2025
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| _version_ | 1881510733806567424 |
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| author | Corrêa Ramos, Giselle Vallim Ramírez-López, Santiago Cristina de Pinho, Samantha Ditchfield, Cynthia Freitas Moraes, Izabel Cristina |
| author_browse | Corrêa Ramos, Giselle Vallim Cristina de Pinho, Samantha Ditchfield, Cynthia Freitas Moraes, Izabel Cristina Ramírez-López, Santiago |
| author_facet | Corrêa Ramos, Giselle Vallim Ramírez-López, Santiago Cristina de Pinho, Samantha Ditchfield, Cynthia Freitas Moraes, Izabel Cristina |
| author_sort | Corrêa Ramos, Giselle Vallim |
| collection | Repositorio institucional |
| description | This review explores the extensive literature on starch particle-stabilized Pickering emulsions for encapsulating bioactive compounds in food products. These emulsions offer superior stability and unique properties for delivering bioactive compounds (such as polyphenols, carotenoids, fatty acids, and vitamins) in food systems such as sauces, dairy products, and functional foods. Encapsulation preserves the bioactivity of these compounds and enhances targeted delivery, offering potential nutritional and health benefits. Starch, although naturally hydrophilic and requiring modifications to enhance its functionality, is gaining increasing attention as a particle for stabilizing Pickering emulsions in foods systems. Various modifications, including chemical and structural changes, affect the functionality of starch in emulsions. This review discusses the key factors influencing emulsion stabilization, including particle and oil characteristics, as well as production methods, such as mechanical techniques. Research on the encapsulation of bioactive compounds using starch-stabilized emulsions and methods for their characterization are also presented. This review further identifies areas requiring more research, including alternative particle modification techniques, emulsion responses to external stimuli (pH, temperature), interactions between bioactive compounds and particles, their effects on digestion and nutrition, and the production of double emulsions for enhanced bioactive compound delivery. |
| format | info:eu-repo/semantics/article |
| id | oai:repositorio.upeu.edu.pe:20.500.12840/9888 |
| institution | UPeU |
| language | English |
| ocde_area_str_mv | Ingeniería y tecnología |
| ocde_disciplina_str_mv | Otras ingenierías y tecnologías |
| ocde_str_mv | 2.11.01 |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Multidisciplinary Digital Publishing Institute (MDPI) |
| publisherStr | Multidisciplinary Digital Publishing Institute (MDPI) |
| record_format | dspace |
| spelling | Starch-Based Pickering Emulsions for Bioactive Compound Encapsulation: Production, Properties, and Applications Corrêa Ramos, Giselle Vallim Ramírez-López, Santiago Cristina de Pinho, Samantha Ditchfield, Cynthia Freitas Moraes, Izabel Cristina Functional foods Particle modification techniques Modified starch Emulsion stability Starch particle-stabilized emulsions This review explores the extensive literature on starch particle-stabilized Pickering emulsions for encapsulating bioactive compounds in food products. These emulsions offer superior stability and unique properties for delivering bioactive compounds (such as polyphenols, carotenoids, fatty acids, and vitamins) in food systems such as sauces, dairy products, and functional foods. Encapsulation preserves the bioactivity of these compounds and enhances targeted delivery, offering potential nutritional and health benefits. Starch, although naturally hydrophilic and requiring modifications to enhance its functionality, is gaining increasing attention as a particle for stabilizing Pickering emulsions in foods systems. Various modifications, including chemical and structural changes, affect the functionality of starch in emulsions. This review discusses the key factors influencing emulsion stabilization, including particle and oil characteristics, as well as production methods, such as mechanical techniques. Research on the encapsulation of bioactive compounds using starch-stabilized emulsions and methods for their characterization are also presented. This review further identifies areas requiring more research, including alternative particle modification techniques, emulsion responses to external stimuli (pH, temperature), interactions between bioactive compounds and particles, their effects on digestion and nutrition, and the production of double emulsions for enhanced bioactive compound delivery. FONDECYT-CONCYTEC 240-2015-FONDECYT Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, 88881.190627/2018-01 2025-01-26 2026-03-10T22:36:05Z 2026-03-10T22:36:05Z info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://hdl.handle.net/20.500.12840/9888 https://doi.org/10.3390/pr13020342 eng urn:issn:2227-9717 info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ application/pdf Multidisciplinary Digital Publishing Institute (MDPI) PE oai:repositorio.upeu.edu.pe:20.500.12840/9888 2026-06-11T11:20:58Z |
| spellingShingle | Functional foods Particle modification techniques Modified starch Emulsion stability Starch particle-stabilized emulsions Corrêa Ramos, Giselle Vallim Ramírez-López, Santiago Cristina de Pinho, Samantha Ditchfield, Cynthia Freitas Moraes, Izabel Cristina Starch-Based Pickering Emulsions for Bioactive Compound Encapsulation: Production, Properties, and Applications |
| title | Starch-Based Pickering Emulsions for Bioactive Compound Encapsulation: Production, Properties, and Applications |
| title_full | Starch-Based Pickering Emulsions for Bioactive Compound Encapsulation: Production, Properties, and Applications |
| title_fullStr | Starch-Based Pickering Emulsions for Bioactive Compound Encapsulation: Production, Properties, and Applications |
| title_full_unstemmed | Starch-Based Pickering Emulsions for Bioactive Compound Encapsulation: Production, Properties, and Applications |
| title_short | Starch-Based Pickering Emulsions for Bioactive Compound Encapsulation: Production, Properties, and Applications |
| title_sort | starch based pickering emulsions for bioactive compound encapsulation production properties and applications |
| topic | Functional foods Particle modification techniques Modified starch Emulsion stability Starch particle-stabilized emulsions |
| topic_facet | Functional foods Particle modification techniques Modified starch Emulsion stability Starch particle-stabilized emulsions |
| url | https://hdl.handle.net/20.500.12840/9888 https://doi.org/10.3390/pr13020342 |
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