Prospects for application of pickering emulsions in food systems

In recent years, Pickering emulsions have attracted widespread attention from researchers around the world due to their increased physical and chemical stability and many possible applications compared to conventional emulsions. To date, there are a large number of methods for creating Pickering emulsions, in which inorganic and organic particles are most often used for stabilization. At the same time, inorganic particles are limited by their non-biodegradability and indigestibility, while organic ones have a high molecular weight. The article presents a review of literature data on the description of the distinctive features of Pickering emulsions, as well as the main factors affecting their properties and quality (wettability, particle shape and size). The types of particles of natural origin used as stabilizers of Pickering food emulsions (polysaccharide particles, protein-based particles, flavonoid particles, complex particles (complexes) and solid lipid nanoparticles) are considered. Future trends in the use of Pickering's emulsions in food systems (dairy and meat products, mayonnaises) are outlined. It is important to find a stabilizer that has not only the necessary physical properties, but also increased biological activity, as well as a safe way to modify it. Research in this area will allow the development of new resource-saving technologies, which is a task in demand both in the economy and in the social sphere. Since this will provide a solution to the problems associated with expanding the range of bioproducts that have a given technological functionality and are safe for the consumer.