Pickering emulsions stabilized by zein particles and their complexes and possibilities of use in the food industry: A review

Pickering emulsions, emulsified systems stabilized by particles, have been comprehensively reported in the literature, mainly due to the advantages they have to conventional ones, such as the possibility of using natural particles, in addition to greater long-term stability, being a plausible choice for obtaining products. Zein is a protein derived from corn, being one of the few non-hydrophilic proteins approved by the Food and Drug Administration for oral use. Since 2012, this polymer, in its particulate form, has been reported as a possible stabilizing agent for Pickering emulsions, since some of its characteristics can be adjusted, making these particles present ideal properties for adsorption in droplets, leading to a stabilization steric of the formulations. These adjustments can be made from the processing and manufacturing stages, varying the preparation methodology, pH, protein concentration, and solvent type. However, the hybridization of these particles with other compounds (polysaccharides, proteins, surfactants, and polyphenols) proved to be effective in modulating the physicochemical characteristics, leading to more appropriate wettability, zeta potential, size, among others. In addition to providing the formation of emulsions in gels with improved stability. Therefore, it was demonstrated that zein particles and their complexes are configured as potential stabilizers of Pickering systems, especially when it comes to use in the pharmaceutical and food industries, as it was found that these particles stabilize formulations, contributing to the inhibition of processes of physicochemical instability, such as chemical degradation of the system, coalescence, Ostwald maturation, and lipid oxidation, leading to a possible increase in shelf life.