Pickering emulsions for food applications

Informazioni relative al progetto

PICKFOOD

ID dell’accordo di sovvenzione: 956248

DOI

10.3030/956248

Progetto chiuso

Data della firma CE 1 Giugno 2021

Data di avvio 1 Settembre 2021

Data di completamento 31 Agosto 2025

Finanziato da

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Costo totale

€ 4 190 418,19

Contributo UE

€ 4 190 418,19

Coordinato da

NORGES TEKNISK-NATURVITENSKAPELIGE UNIVERSITET NTNU
Norway

Periodic Reporting for period 2 - PICKFOOD (Pickering emulsions for food applications)

Periodo di rendicontazione: 2023-09-01 al 2025-08-31

Sintesi del contesto e degli obiettivi generali del progetto

The PICKFOOD project addressed a critical knowledge gap at the interface of food science and soft condensed matter physics. The project focused on the design and understanding of Pickering emulsions for food applications, motivated by the need to reduce food waste and improve the stability of lipid-rich food products. Globally, approximately one third of all food produced is lost each year, resulting in substantial economic losses and environmental impact. A major cause is chemical deterioration, in particular lipid oxidation, which is pronounced in foods rich in polyunsaturated fatty acids such as omega-3 lipids. Due to their highly unsaturated nature, these lipids are significantly more susceptible to oxidation than saturated fats. This challenge is exacerbated in emulsified food systems, which possess large oil–water interfacial areas where oxidation is initiated. Consequently, controlling the structure and properties of the oil–water interface is essential for achieving both oxidative and physical stability. In this context, the project responded to a societal and industrial need for novel encapsulation strategies at the colloidal scale. Reducing food waste through enhanced emulsion stability directly contributes to environmental sustainability, resource efficiency and European competitiveness, in line with Horizon 2020 priorities.

The overall objectives of PICKFOOD were to:
(1) establish a fundamental understanding of Pickering stabilization mechanisms for new model and food-grade Pickering emulsions;
(2) identify structure–function relationships in food-grade Pickering emulsions using standard and novel characterization methods; and
(3) establish and validate food-grade, long-term stable Pickering emulsion materials and concepts.
Objectives (1) and (2) were fully met. Objective (3) was achieved in a refined form: the project introduced several novel food-grade Pickering emulsion materials and concepts, while full regulatory validation was beyond the scope of the action. Overall, the project generated significant scientific advances and trained 15 PhD researchers within a large international network spanning 25 institutions in Europe and the Americas.

Lavoro eseguito dall’inizio del progetto fino alla fine del periodo coperto dalla relazione e principali risultati finora ottenuti

The work was conducted through the following work packages (WPs). Project management ensured effective coordination and administrative management of a large international network, enabling timely implementation of scientific, training and dissemination activities. Scientific and transferable skills training provided structured doctoral education combining advanced scientific training with transferable skills, including IPR, communication and career development. Formation and mechanisms of stable Pickering emulsions (WP) focused on fundamental investigations of Pickering stabilization mechanisms, including particle adsorption, interfacial structure and emulsion formation pathways for model and food-grade systems. Characterization and food safety (WP) covered the development and application of standard and non-standard characterization methods to establish structure–function relationships and oxidative stability in food-grade Pickering emulsions. Food applications (WP) translated fundamental knowledge into application-oriented examples addressing stability, protection of polyunsaturated lipids and performance in relevant food systems. Dissemination and exploitation (WP) covered the communication of scientific outcomes through publications, conferences, training events and targeted exploitation activities, including patenting.

The results can be grouped into several categories. Training outcomes: A total of 15 ESRs were trained in high-quality PhD programmes. Four ESRs completed 3-year programmes within the project duration. Three ESRs in 3-year programmes received locally funded extensions, while seven ESRs were enrolled in 4-year programmes with additional time funded locally. Scientific publications and intellectual property: By the end of the second reporting period, ESRs had published 27 peer-reviewed articles and filed one patent application. By the end of 2025, the output reached 30 publications, with a further 15 publications expected in 2026. Secondments and network integration: All ESRs completed substantial secondments within the network, lasting from 3 to 10 months. Common training events: The consortium organized seven joint training events hosted by six institutions, combining hands-on laboratory training with complementary skills development (e.g. IPR, grant writing and professional development). Special Issue: The project organized the Special Issue “Pickering Emulsions for Food Applications” in the Eur. J. Lipid Sci. Technol. (Wiley), showcasing network results and advances in the field. Conference organization: A dedicated satellite symposium “Pickering Emulsions for Food Applications” was organized in connection with Edible Soft Matter 2025, featuring substantial scientific contributions.

Progressi oltre lo stato dell’arte e potenziale impatto previsto (incluso l’impatto socioeconomico e le implicazioni sociali più ampie del progetto fino ad ora)

The project advanced the state of the art by shifting from conventional surfactant-based stabilization towards Pickering emulsions, integrating concepts from soft condensed matter physics and food science. This approach enabled a detailed understanding of particle–interface interactions and their impact on food properties. Within WP3, the project identified key parameters governing Pickering emulsion stability, such as particle wettability and interfacial behavior. A wide range of food-grade Pickering systems was demonstrated, including non-aqueous systems. Novel preparation routes were explored using advanced microfluidics and electrohydrodynamic methods and controlled flow fields. Significant progress was made in understanding surface and interfacial interactions, as well as film and coating formation. WP4 addressed the lack of standardized methods for analyzing Pickering emulsions by advanced characterization strategies, including studies under external electric and flow fields and at the level of individual droplets. Advanced X-ray and neutron scattering, combined with high-resolution optical imaging were used to extend analytical capabilities. In WP5, fundamental insights were translated into application-oriented outcomes aimed at improving the oxidative stability of omega-3-rich foods. The project established practical guidelines for producing Pickering emulsions for lipid delivery and demonstrated routes to convert such systems into powder form. Novel stabilizers were introduced, including fat and wax crystals and a broad range of plant-derived particles, from common sources such as rice and wheat to less explored materials such as Moringa oleifera. Food-grade Janus particles and electrohydrodynamic drying processes were successfully demonstrated. The ability of Pickering emulsions prepared with Janus particles to reduce lipid oxidation in omega-3-enriched salad dressing was also demonstrated.

Overall, PICKFOOD demonstrated that the developed techniques can significantly improve the chemical and physical stability of food emulsions, with clear potential to reduce food waste. Beyond the scientific results, the project delivered a lasting impact through the training of 15 ESRs with interdisciplinary expertise spanning food science and soft matter physics. This human capital represents a key outcome, ensuring continued development and exploitation of Pickering emulsions for food applications beyond the project duration.

Pickering emulsion - an oil droplet decorated by solid particles