An emulsion is a complex mixture of two or more immiscible liquids which are dispersed in one system. Many processed foods, personal care products for our skin and face, agrochemical products for crop protection, petrochemicals, and pharmaceutical products are based on emulsions. In this review, we focused on the by-products from different food industries (cereal and dairy) that can be used as materials for preparing Pickering particles and the potential of those Pickering particles in stabilizing emulsions. Particle morphology influences emulsion stability as well as the potential utilization of emulsions. Pickering emulsions show higher stability, and biodegradability, and are generally safer than conventional emulsions. Instead of emulsifiers, emulsions can be stabilized by solid particles also known as Pickering particles.

Emulsifiers are not always suitable for some applications, especially in foods, pharmaceuticals, and cosmetics, due to some health and environmental problems. Conventionally, emulsions are stabilized by the addition of stabilizers or emulsifiers which decrease the surface tension between phases. Pickering particles are considered appropriate materials for the stabilization of emulsions. A novel use of by-products is as materials for the preparation of Pickering particles. By-products are rich in bioactive components such as antioxidants, antimicrobial substances, polysaccharides, proteins, and minerals.

The processing of foods yields many by-products and waste.

Pickering emulsion review