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Sustainable Pickering Emulsions with Nanocellulose: Innovations and Challenges
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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572501/ https://www.ncbi.nlm.nih.gov/pubmed/37835252 http://dx.doi.org/10.3390/foods12193599 |
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author | Morais, João Paulo Saraiva Rosa, Morsyleide de Freitas de Brito, Edy Sousa de Azeredo, Henriette Monteiro Cordeiro de Figueirêdo, Maria Cléa Brito |
author_facet | Morais, João Paulo Saraiva Rosa, Morsyleide de Freitas de Brito, Edy Sousa de Azeredo, Henriette Monteiro Cordeiro de Figueirêdo, Maria Cléa Brito |
author_sort | Morais, João Paulo Saraiva |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-10572501 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-105725012023-10-14 Sustainable Pickering Emulsions with Nanocellulose: Innovations and Challenges Morais, João Paulo Saraiva Rosa, Morsyleide de Freitas de Brito, Edy Sousa de Azeredo, Henriette Monteiro Cordeiro de Figueirêdo, Maria Cléa Brito Foods Review 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. MDPI 2023-09-28 /pmc/articles/PMC10572501/ /pubmed/37835252 http://dx.doi.org/10.3390/foods12193599 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Morais, João Paulo Saraiva Rosa, Morsyleide de Freitas de Brito, Edy Sousa de Azeredo, Henriette Monteiro Cordeiro de Figueirêdo, Maria Cléa Brito Sustainable Pickering Emulsions with Nanocellulose: Innovations and Challenges |
title | Sustainable Pickering Emulsions with Nanocellulose: Innovations and Challenges |
title_full | Sustainable Pickering Emulsions with Nanocellulose: Innovations and Challenges |
title_fullStr | Sustainable Pickering Emulsions with Nanocellulose: Innovations and Challenges |
title_full_unstemmed | Sustainable Pickering Emulsions with Nanocellulose: Innovations and Challenges |
title_short | Sustainable Pickering Emulsions with Nanocellulose: Innovations and Challenges |
title_sort | sustainable pickering emulsions with nanocellulose: innovations and challenges |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572501/ https://www.ncbi.nlm.nih.gov/pubmed/37835252 http://dx.doi.org/10.3390/foods12193599 |
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