Morais João Paulo Saraiva, Rosa Morsyleide de Freitas, Brito Edy Sousa de, Azeredo Henriette Monteiro Cordeiro de, Figueirêdo Maria Cléa Brito de
Embrapa Cotton, Rua Oswaldo Cruz 1143, Campina Grande 58428-095, Brazil.
Embrapa Tropical Agroindustry, Rua Dra. Sara Mesquita 2270, Fortaleza 60511-110, Brazil.
Foods. 2023 Sep 28;12(19):3599. doi: 10.3390/foods12193599.
The proper mix of nanocellulose to a dispersion of polar and nonpolar liquids creates emulsions stabilized by finely divided solids (instead of tensoactive chemicals) named Pickering emulsions. These mixtures can be engineered to develop new food products with innovative functions, potentially more eco-friendly characteristics, and reduced risks to consumers. Although cellulose-based Pickering emulsion preparation is an exciting approach to creating new food products, there are many legal, technical, environmental, and economic gaps to be filled through research. The diversity of different types of nanocellulose makes it difficult to perform long-term studies on workers' occupational health, cytotoxicity for consumers, and environmental impacts. This review aims to identify some of these gaps and outline potential topics for future research and cooperation. Pickering emulsion research is still concentrated in a few countries, especially developed and emerging countries, with low levels of participation from Asian and African nations. There is a need for the development of scaling-up technologies to allow for the production of kilograms or liters per hour of products. More research is needed on the sustainability and eco-design of products. Finally, countries must approve a regulatory framework that allows for food products with Pickering emulsions to be put on the market.
纳米纤维素与极性和非极性液体分散体的适当混合会形成由细分固体（而非表面活性化学物质）稳定的乳液，即皮克林乳液。这些混合物经过设计可开发出具有创新功能、潜在更环保特性且降低消费者风险的新型食品。尽管基于纤维素的皮克林乳液制备是创造新型食品的一种令人兴奋的方法，但仍有许多法律、技术、环境和经济方面的空白有待通过研究来填补。不同类型纳米纤维素的多样性使得对工人职业健康、对消费者的细胞毒性以及环境影响进行长期研究变得困难。本综述旨在找出其中一些空白，并概述未来研究与合作的潜在主题。皮克林乳液研究仍集中在少数几个国家，尤其是发达国家和新兴国家，亚洲和非洲国家的参与度较低。需要开发放大技术，以便每小时生产数千克或数升产品。还需要对产品的可持续性和生态设计进行更多研究。最后，各国必须批准一个监管框架，使含有皮克林乳液的食品能够投放市场。
