A strategic examination of the behavior and mechanism of lipid digestion of droplets stabilised by particles in simulated biophysical environments (oral, gastric, intestinal regimes) was conducted. We provide a systematic summary of recent experimental investigations and mathematical models that have blossomed in the last decade in this domain. emulsions stabilised by micron-to-nano sized particles in modulating the important fundamental biological process of lipid digestion by virtue of their distinctive stability against coalescence and resilience to desorption by intestinal biosurfactants. In this review, we present the mechanistic role of Pickering emulsions i.e. Therefore, engineering oil-water interfaces that prevent competitive displacement by bile salts and/or delay the transportation of lipase to the lipidoidal substrate can be an effective strategy to modulate lipolysis in human physiology. It can be concluded that starch based Pickering emulsions have potential to be used in various food applications with improved functionalities.read more read lessĪbstract: Lipid digestion is a bio-interfacial process that is largely governed by the binding of the lipase-colipase-biosurfactant (bile salts) complex onto the surface of emulsified lipid droplets. Different applications of the Pickering emulsions include Pickering emulsion polymerization, encapsulation of bioactive components for functional food systems, and formulation of emulsion-type products such as mayonnaise. The resulting Pickering emulsions have a droplet size of ∼1–100 μm which depends on emulsion composition, starch type, pH, and ionic strength. The starch modifications include octenyl succinic anhydride (OSA)-modification, hydrolysis, milling, non-solvent precipitation, ultrasound and high pressure treatments. Key findings and conclusions Native starch granules are modified to become efficient emulsifiers in Pickering emulsions. Research gaps on Pickering emulsions are suggested. Different applications of starch based Pickering emulsions are presented. Physicochemical properties of starch based Pickering emulsions, including droplet size, in vitro digestibility, rheological properties, storage and process stability, and microstructure are described. Scope and approach This review summarizes the recent advances in starch modifications for Pickering emulsion fabrication. However, the information regarding starch based Pickering emulsions is scattered. Products of starch based Pickering emulsions are seen to be more “natural”. Starch is GRAS, non-allergenic, cheap, and abundant. Among the particles as emulsifiers, starch based particles have gained research focus. Abstract: Background Pickering emulsions are stabilized by solid particles.

Pickering emulsion salt water