title: Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance.
abstract: There is increasing consumer pressure for commercial products that are more natural, sustainable, and environmentally friendly, including foods, cosmetics, detergents, and personal care products. Industry has responded by trying to identify natural alternatives to synthetic functional ingredients within these products. The focus of this review article is on the replacement of synthetic surfactants with natural emulsifiers, such as amphiphilic proteins, polysaccharides, biosurfactants, phospholipids, and bioparticles. In particular, the physicochemical basis of emulsion formation and stabilization by natural emulsifiers is discussed, and the benefits and limitations of different natural emulsifiers are compared. Surface-active polysaccharides typically have to be used at relatively high levels to produce small droplets, but the droplets formed are highly resistant to environmental changes. Conversely, surface-active proteins are typically utilized at low levels, but the droplets formed are highly sensitive to changes in pH, ionic strength, and temperature. Certain phospholipids are capable of producing small oil droplets during homogenization, but again the droplets formed are highly sensitive to changes in environmental conditions. Biosurfactants (saponins) can be utilized at low levels to form fine oil droplets that remain stable over a range of environmental conditions. Some nature-derived nanoparticles (e.g., cellulose, chitosan, and starch) are effective at stabilizing emulsions containing relatively large oil droplets. Future research is encouraged to identify, isolate, purify, and characterize new types of natural emulsifier, and to test their efficacy in food, cosmetic, detergent, personal care, and other products.
authors.affiliation: Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, MA, USA. Electronic address: mcclements@foodsci.umass.edu.
authors.forename: David Julian
authors.initials: DJ
authors.lastname: McClements
authors.affiliation: Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, MA, USA.
authors.forename: Cansu Ekin
authors.initials: CE
authors.lastname: Gumus
mesh_terms: D001688:Biological Products / Q000737:chemistry* / Q000302:isolation & purification; D001704:Biopolymers / Q000737:chemistry*; D003102:Colloids; D003358:Cosmetics / Q000737:chemistry; D045703:Emulsifying Agents / Q000737:chemistry*; D004655:Emulsions; D006863:Hydrogen-Ion Concentration; D053758:Nanoparticles / Q000737:chemistry*; D009994:Osmolar Concentration; D010316:Particle Size; D010743:Phospholipids / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry; D011506:Proteins / Q000737:chemistry; D013501:Surface-Active Agents / Q000737:chemistry*; D013696:Temperature
chemical_list: D001688:Biological Products; D001704:Biopolymers; D003102:Colloids; D003358:Cosmetics; D045703:Emulsifying Agents; D004655:Emulsions; D010743:Phospholipids; D011134:Polysaccharides; D011506:Proteins; D013501:Surface-Active Agents
keywords: Biosurfactants; Emulsifiers; Natural proteins; Phospholipids; Pickering stabilization; Polysaccharides