Lipid oxidation in Pickering emulsions

Pickering emulsions have garnered great interest in food science lately. These systems are characterized by the use of colloidal particles as physical stabilizers that strongly anchor at the oil–water interface, instead of conventional emulsifiers. Many biobased particles have recently been identified as useful for this application, which holds potential for revolutionizing the field of food emulsion formulation. However, although the potential in terms of physical stabilization of oil-in-water (O/W) emulsions has been thoroughly explored in the past years, little is known about how such emulsions may resist lipid oxidation, and whether particles could also be used to protect labile polyunsaturated lipids against oxidation. This chapter aims at shedding light on this question by combining a review of the different types of food-compatible particles that have been recognized as useful to form Pickering emulsions and a reflection on the desired properties of particles to achieve dual physical and oxidative stabilization of emulsions.