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...

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Autores: Oñate Narciso, Joan, Soliva-Fortuny, Robert, Salvia Trujillo, Laura, Martín Belloso, Olga
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/467560
Acceso en línea:https://doi.org/10.1021/acsfoodscitech.4c00839
https://hdl.handle.net/10459.1/467560
Access Level:acceso abierto
Palabra clave:Catalysis
Enzymes
Food systems
Pickering emulsions
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spelling Pickering emulsions as catalytic systems in food applicationsOñate Narciso, JoanSoliva-Fortuny, RobertSalvia Trujillo, LauraMartín Belloso, OlgaCatalysisEnzymesFood systemsPickering emulsionsEnzyme 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 Society2025info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.1021/acsfoodscitech.4c00839https://hdl.handle.net/10459.1/467560reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)InglésReproducció del document publicat a https://doi.org/10.1021/acsfoodscitech.4c00839ACS Food Science and Technology, 2025, vol. 5, núm. 1, p. 29-35info:eu-repo/grantAgreement/EC/H2020/101034288cc-by (c) Oñate et al., 2025Attribution 4.0 Internationalinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:repositori.udl.cat:10459.1/4675602026-06-24T12:42:17Z
dc.title.none.fl_str_mv Pickering emulsions as catalytic systems in food applications
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
dc.creator.none.fl_str_mv Oñate Narciso, Joan
Soliva-Fortuny, Robert
Salvia Trujillo, Laura
Martín Belloso, Olga
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
dc.subject.none.fl_str_mv Catalysis
Enzymes
Food systems
Pickering emulsions
topic 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
dc.date.none.fl_str_mv 2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1021/acsfoodscitech.4c00839
https://hdl.handle.net/10459.1/467560
url https://doi.org/10.1021/acsfoodscitech.4c00839
https://hdl.handle.net/10459.1/467560
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a https://doi.org/10.1021/acsfoodscitech.4c00839
ACS Food Science and Technology, 2025, vol. 5, núm. 1, p. 29-35
info:eu-repo/grantAgreement/EC/H2020/101034288
dc.rights.none.fl_str_mv cc-by (c) Oñate et al., 2025
Attribution 4.0 International
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
rights_invalid_str_mv cc-by (c) Oñate et al., 2025
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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