Plant gums in Pickering emulsions: A review of sources, properties, applications, and future perspectives

Plant gums in Pickering emulsions: A review of sources, properties, applications, and future perspectives

Recently, there has been an increasing research interest in the development of Pickering emulsions stabilized with naturally derived biopolymeric particles. In this regard, plant gums, obtained as plant exudates or from plant seeds, are considered promising candidates for the development of non-toxi...

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Bibliographic Details
Published in:Carbohydrate polymers Vol. 332; p. 121900
Main Authors: Sharkawy, Asma, Rodrigues, Alírio E.
Format: Journal Article
Language:English
Published: England Elsevier Ltd 15-05-2024
Subjects:
Cosmetics
Drug delivery
Encapsulation
Exudate gum
Food applications
Natural gums
Pickering emulsions
Plant seed gums
Encapsulation
Food applications
Plant seed gums
Pickering emulsions
Exudate gum
Cosmetics
Drug delivery
Natural gums
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Summary:Recently, there has been an increasing research interest in the development of Pickering emulsions stabilized with naturally derived biopolymeric particles. In this regard, plant gums, obtained as plant exudates or from plant seeds, are considered promising candidates for the development of non-toxic, biocompatible, biodegradable and eco-friendly Pickering stabilizers. The main objective of this review article is to provide a detailed overview and assess the latest advances in the formulation of Pickering emulsions stabilized with plant gum-based particles. The plant gum sources, types and properties are outlined. Besides, the current methodologies used in the production of plant gum particles formed solely of plant gums, or through interactions of plant gums with proteins or other polysaccharides are highlighted and discussed. Furthermore, the work compiles and assesses the innovative applications of plant gum-based Pickering emulsions in areas such as encapsulation and delivery of drugs and active agents, along with the utilization of these Pickering emulsions in the development of active packaging films, plant-based products and low-fat food formulations. The last part of the review presents potential future research trends that are expected to motivate and direct research to areas related to other novel food applications, as well as tissue engineering and environmental applications. [Display omitted]
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-3
content type line 23
ObjectType-Review-1
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2024.121900