Table 3.
Pickering emulsions and emulsion gels inhibited lipid oxidation at the interfacial region.
| Biopolymer Type | Oil Type | Oxidation Test | Result | Reference |
|---|---|---|---|---|
| Pickering emulsion | ||||
| Chitosan-stearic acid nanogel | Sunflower oil | PV and TBARS * | Higher oxidative stability of emulsion stabilized by chitosan-stearic acid nanogel than emulsion stabilized by Tween 80 | Atarian et al. [72] |
| Octenyl succinic anhydride modified rice starch | Sunflower oil | PV and TBARS | High oxidative stability of emulsion at pH 6–7 | Zhu et al. [5] |
| Silica particles | Sunflower oil | PV and AV | Higher oxidative stability of emulsions stabilized with silica particles than emulsions stabilized with surfactants alone | Kargar et al. [70] |
| Cellulose nanocrystals | Rice bran oil | PV | Cellulose nanocrystals inhibited the formation of hydroperoxides in unsaturated fatty acids of rice bran oil phase | Angkuratipakorn, et al. [73] |
| Flaxseed protein and mucilage | Flaxseed oil | PV and TBARS | High oxidative stability of emulsions stabilized by flaxseed protein and mucilage complex particles | Nasrabadi et al. [74] |
| Gliadin/chitosan | Corn oil | PV and TBARS | Lower content of primary oxidation products in Pickering high internal phase emulsions (HIPEs) than in bulk oil | Zeng et al. [75] |
| Corn-peptide-functionalized calcium phosphate | Algal oil | PV and hexanal and volatile components formation | Water-in-oil-in-water Pickering emulsion stabilized by corn-peptide-functionalized calcium phosphate particles showed higher oxidative stability than emulsion prepared by bare calcium phosphate | Ruan et al. [76] |
| Emulsion gel | ||||
| Sodium caseinate | Sunflower oil | PV, hexanal, and 1-octen-3-ol formation | Higher oxidative stability of emulsion gel than conventional emulsion | Lim et al. [77] |
| Myofibrillar protein modified by sodium pyrophosphate | Soybean oil | PV | High oxidative stability of emulsion gels at pH 6 and 7 | Chen et al. [78] |
| Carrageenan | Sunflower oil | TBARS and cholesterol oxidation products | Higher oxidative stability of burger patties containing emulsion gel as pork-back-fat replacer than control (burger patties containing pork back fat) | Poyato et al. [79] |
| Gelatin, alginate, or their mixture | Olive oil | PV and AV | Higher oxidative stability of alginate-gelatin mixed emulsions than systems produced with only one biopolymer | Sato et al. [80] |
| Ovalbumin, inulin, and carrageenan | Pomegranate seed oil | PV | High oxidative stability of emulsion gel | Li et al. [81] |
| locust bean, κ-carrageenan, xanthan, and maltodextrin |
Flaxseed oil | PV, TBARS, and acid value | High oxidative stability of emulsion gels during storage period | Nasirpour-Tabrizi et al. [82] |
* PV = peroxide value; TBARS = thiobarbituric acid reactive substances value; CD = conjugated dienes; AV = p-Anisidine value.