Pickering emulsions have emerged as suitable alternatives to healthily and sustainably deliver unstable compounds, addressing the demands of consumers, increasingly concerned about the nutritional value and environmental impact of the products they consume. They are stabilized by insoluble solid particles that partially hydrate both the oil (O) and aqueous (W) phases through a combination of steric and electrostatic repulsions determined by their surface properties. Since the desorption energy of the particles is very high, their adsorption is considered irreversible, which accounts for their greater stability compared to conventional emulsions. Proteins and polysaccharides, used either individually or in combination, can stabilize Pickering emulsions, and recent studies have revealed that microorganisms are also suitable stabilizing particles. This review provides an overview of recent research on Pickering emulsions, highlighting the properties of the stabilizing particles, and their ability to deliver hydrophobic and/or unstable compounds. The use of Pickering emulsions as fat-replacers, edible inks for 3D-printing or their incorporation into packaging material are also presented and discussed, pointing out their great potential for further innovation.

The objective of this work was to compile data for the characterization of pistachio’s chemical composition and to analyze the benefits of their consumption in the diet. Pistachio edible seed is cultivated mainly in America, Mediterranean countries and Middle East. The geographical precedence may affect its mineral content as well as its lipidic profile and it may also influence the content of bioactive compounds. Pistachio presents a high proportion of vitamins, carotenoids, polyphenols, and flavonoids that have been associated with pistachio health benefits such as its antioxidant and anti-inflammatory activities. Pistachio intake would reduce glycemic index and control Type-2 Diabetes Mellitus. Clinical studies have also indicated that the presence of phytosterols, monounsaturated fatty acids (MUFAs) and dietary fiber from pistachio grains may reduce the risk of cardiovascular diseases (CVDs). Furthermore, the main wastes of pistachio industry [pistachio green hull (PGH) and pistachio shell (PS)] could be also considered a good source of bioactive compounds. Recent studies showed that the encapsulation of these nutraceutical compounds of PGH may be a green strategy for manufacture high-value foods within the framework of circular economy. Moreover, PS can be considered a good source of cellulose nanocrystals (CNC) that may be used for encapsulation and stabilization of oil-water emulsions.

Encapsulation is a pivotal technique for protecting and enhancing the efficiency of sensitive natural bioactive substances, notably essential oils, vitamins, and phenolic compounds, widely used in foods and nutraceuticals. Critical considerations in selecting encapsulation agents encompass safety, release kinetics, stability, and cost-effectiveness. Yeast cells emerge as versatile carriers distinguished by their low cost, compatibility with biological systems, and eco-friendly degradation properties, accommodating both hydrophilic and hydrophobic bioactive agents. Various yeast strains, including Saccharomyces cerevisiae, Torulopsis lipofera, Cutaneotrichosporon curvatus, Yarrowia lipolytica, and Candida utilis, find utility in microencapsulation. Yeast cell encapsulation relies on the permeation of bioactive agents through yeast cell walls, predominantly composed of mannoproteins and polysaccharides. The encapsulation process includes passive or vacuum-infused diffusion of bioactive compounds inside yeast cells, precise droplet size control, and attractive forces to trap bioactive components within cellular structures. Yeast cells display versatility in various states, whether alive or dead, intact or plasmolyzed. In addition, the loading capacity of hydrophobic bioactives can be increased through chemical pretreatment techniques such as plasmolysis, autolysis, and enzyme hydrolysis, freeing up space within yeast cells by eliminating water-soluble components. In summary, yeast cell encapsulation presents a promising and sustainable technology with diverse applications within the food industry. Yeast cells enhance the stability and controlled release of bioactive compounds, magnifying the efficacy of natural hydrophobic bioactives like curcumin, essential oils, β-carotene, and vitamin D across various food products. This comprehensive review focuses on the encapsulation procedures, influential factors, characterization techniques, and applications, with a pronounced emphasis on hydrophobic materials.

Vitamins are essential micronutrients for the functioning of the human body. Vitamins can be classified as water-soluble and fat-soluble, and are obtained through diet or supplementation. Fat-soluble vitamins include vitamin A, vitamin D, vitamin E, and vitamin K. These compounds are very sensitive to external factors, including light, oxygen, pH, and temperature. Lack of compound stability, poor solubility, and low permeability can compromise the bioavailability and usefulness of fat-soluble vitamins. The methodology of encapsulation of vitamins is currently being widely studied in order to improve their transportation and usage. Proteins (including protein isolates and concentrates) and carbohydrates derived from legumes are very interesting materials to coat compounds, considering their functional properties, and the fact that they are beneficial for the environment and human health. This review describes in detail the current knowledge about the use of legume protein and carbohydrates as materials for the encapsulation of fat-soluble vitamins. The functionality, health, and environmental advantages of legume fractions (particularly soy and pea fractions) as wall materials are also discussed. Future use of legume wastewater (soaking and cooking water derived from the treatment of legumes) as wall materials is evaluated as well. The study of encapsulation of fat-soluble vitamins by leguminous fractions is mainly focused on soy and pea protein isolates and concentrates and can still be expanded, considering the numerous benefits of encapsulation they provide. Research on encapsulation using legume carbohydrates is scarce and may be interesting due to their high encapsulation efficiency and easy digestibility. Saponins, proteins, and carbohydrates present in legume wastewaters could offer useful properties to encapsulation processes, while benefiting the environment.