Table 3.
Recent examples of Pickering emulsions for the delivery of various bioactive compounds. Key: WPI = whey protein isolate; TPP = tripolyphosphate; EGCG = epigallocatechin gallate; CMC = carboxymethyl cellulose; β-Lg = β-lactoglobulin.
| Particles | Particle Formation Method | Bioactive Compounds | Results | Refs |
|---|---|---|---|---|
| Starch particles | Octenylsuccinate quinoa starch |
Lutein | Encapsulation improved the storage stability of lutein, with the half-life times increasing from 12 to 41 days | [149] |
| Starch particles | Media-milling | Curcumin | Curcumin bioaccessibility increased from 11% in bulk oil to 28% in Pickering emulsions | [147] |
| Ovotransferrin particles | Genipin cross-linking | Hesperidin | Hesperidin bioaccessibility increased from 55% in bulk oil to 62% in Pickering emulsions | [150] |
| Kafirin nanoparticles | Extraction from whole sorghum grain | Curcumin | Pickering emulsions had stronger protective effects on curcumin when subjected to UV radiation as compared to Tween 80 stabilized emulsions | [145] |
| WPI nanogels | Heat denaturation | Curcumin | The partitioning of curcumin in the dispersed phase varied as a function of pH in an in vitro release model with lower partitioning at pH 3.0 as compared to that at pH 7.0 | [151] |
| WPI-lactose-EGCG complexes | Maillard reaction and complexation | Curcumin | Glycated WPI-lactose/EGCG-stabilized emulsions exhibited stronger thermal stability and higher curcumin retention than WPI-stabilized ones | [123] |
| WPI-chitosan complexes | Polyelectrolyte complexation | Lycopene | Encapsulated lycopene had higher storage stability and sustained release behavior under simulated GIT conditions | [152] |
| Chitosan-TPP nanoparticles | TPP cross-linking | Curcumin | Curcumin encapsulated in Pickering emulsions exhibited a sustained release profile | [138] |
| Chitosan-gum arabic nanoparticles | Polyelectrolyte complexation | Curcumin | Pickering emulsions protected curcumin from degradation during storage and controlled its release during in vitro digestion | [153] |
| CMC-quaternized chitosan complexes | Polyelectrolyte complexation | Curcumin | Pickering emulsions had gel-like behavior, exhibited high stability against environmental stresses, and reduced curcumin degradation | [154] |
| Zein-chitosan complexes | Antisolvent approach | Curcumin | Pickering emulsions protected curcumin from degradation | [146] |
| Zein-pectin nanoparticles | Polyelectrolyte complexation | Cinnamon oil | Pickering emulsions exhibited better antibacterial activity than pure essential oils due to their better dispersibility and sustained-release profile | [142] |
| Ovotransferrin-lysozyme complexes | Polyelectrolyte complexation | Curcumin | Curcumin bioaccessibility was increased from 16% to 38% after encapsulation in Pickering emulsions | [148] |
| β-Lg-EGCG complexes | Hydrogen bonding/hydrophobic interactions | Lutein | Pickering emulsions protected lutein from degradation during storage | [120] |
| β-Lg-gum arabic complexes | Polyelectrolyte complexation | Lutein | Pickering emulsions protected lutein from degradation during storage | [155] |