Pickering emulsions as catalytic systems in food applications
Enzyme catalysis is important in food processing, such as in baking, dairy, and fiber processing and beverages. A recent advancement in catalysis is the development of Pickering emulsions as enzymatic catalytic systems; however, the use of Pickering emulsions (PEs) as catalytic systems in foods rema...
| Autores: | , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | España |
| Recursos: | Universitat de Lleida (UdL) |
| Repositorio: | Repositori Obert UdL |
| OAI Identifier: | oai:repositori.udl.cat:10459.1/467560 |
| Acesso em linha: | https://doi.org/10.1021/acsfoodscitech.4c00839 https://hdl.handle.net/10459.1/467560 |
| Access Level: | acceso abierto |
| Palavra-chave: | Catalysis Enzymes Food systems Pickering emulsions |
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oai:repositori.udl.cat:10459.1/467560 |
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España |
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Pickering emulsions as catalytic systems in food applications Oñate Narciso, Joan Soliva-Fortuny, Robert Salvia Trujillo, Laura Martín Belloso, Olga Catalysis Enzymes Food systems Pickering emulsions Enzyme catalysis is important in food processing, such as in baking, dairy, and fiber processing and beverages. A recent advancement in catalysis is the development of Pickering emulsions as enzymatic catalytic systems; however, the use of Pickering emulsions (PEs) as catalytic systems in foods remains largely underdeveloped. Challenges exist that inhibit the widespread adoption of PEs as catalytic systems in foods. These limitations include the limited food-grade solid particle stabilizers, their poor dual wettability, and the potential effects of surface modifications of the solid particles on the stability and efficiency of the PEs. In this Review, the two types of PE catalysis (Pickering-assisted catalysis and Pickering interfacial catalysis), their formation, and some of their applications in the food industry are presented. In addition, the proposed solutions and strategies to improve the PE catalyst design are introduced. An outlook on how the field of PE catalysis will progress is briefly highlighted. This work is generously supported by the IberusExperience Fellowship \u2013 H2020-MSCA-COFUND-2020 (Grant Agreement number: 101034288). The funding source has no role in the writing of the manuscript and in the decision to submit the article for publication. American Chemical Society https://doi.org/10.1021/acsfoodscitech.4c00839 https://hdl.handle.net/10459.1/467560 |
| title |
Pickering emulsions as catalytic systems in food applications |
| spellingShingle |
Pickering emulsions as catalytic systems in food applications Oñate Narciso, Joan Catalysis Enzymes Food systems Pickering emulsions |
| title_short |
Pickering emulsions as catalytic systems in food applications |
| title_full |
Pickering emulsions as catalytic systems in food applications |
| title_fullStr |
Pickering emulsions as catalytic systems in food applications |
| title_full_unstemmed |
Pickering emulsions as catalytic systems in food applications |
| title_sort |
Pickering emulsions as catalytic systems in food applications |
| author |
Oñate Narciso, Joan |
| author_facet |
Oñate Narciso, Joan Soliva-Fortuny, Robert Salvia Trujillo, Laura Martín Belloso, Olga |
| author_role |
author |
| author2 |
Soliva-Fortuny, Robert Salvia Trujillo, Laura Martín Belloso, Olga |
| author2_role |
author author author |
| topic |
Catalysis Enzymes Food systems Pickering emulsions |
| topic_facet |
Catalysis Enzymes Food systems Pickering emulsions |
| description |
Enzyme catalysis is important in food processing, such as in baking, dairy, and fiber processing and beverages. A recent advancement in catalysis is the development of Pickering emulsions as enzymatic catalytic systems; however, the use of Pickering emulsions (PEs) as catalytic systems in foods remains largely underdeveloped. Challenges exist that inhibit the widespread adoption of PEs as catalytic systems in foods. These limitations include the limited food-grade solid particle stabilizers, their poor dual wettability, and the potential effects of surface modifications of the solid particles on the stability and efficiency of the PEs. In this Review, the two types of PE catalysis (Pickering-assisted catalysis and Pickering interfacial catalysis), their formation, and some of their applications in the food industry are presented. In addition, the proposed solutions and strategies to improve the PE catalyst design are introduced. An outlook on how the field of PE catalysis will progress is briefly highlighted. |
| publishDate |
2025 |
| format |
article |
| status_str |
publishedVersion |
| url |
https://doi.org/10.1021/acsfoodscitech.4c00839 https://hdl.handle.net/10459.1/467560 |
| eu_rights_str_mv |
openAccess |
| publisher |
American Chemical Society |
| institution |
Universitat de Lleida (UdL) |
| collection |
Repositori Obert UdL |
| reponame_str |
Repositori Obert UdL |
| instname_str |
Universitat de Lleida (UdL) |
| _version_ |
1878432158155014144 |
| publishDateSort |
2025 |
| author_browse |
Martín Belloso, Olga Oñate Narciso, Joan Salvia Trujillo, Laura Soliva-Fortuny, Robert |
| publisherStr |
American Chemical Society |
| score |
6,924472 |