Hydrogel encapsulation of Pickering emulsion stabilized by chitosan particles for food applications

Emulsions are widely used in food industries but they are metastable system with limited functionality and robustness to environmental stresses. This research, for the first time, attempts to develop a novel, bio-based, and surfactant – free system for stabilizing and controlling the release of Pickering emulsions filled in hydrogel spheres. Self – aggregated chitosan particles were selected as a solid emulsifier because they are inexpensive, naturally-derived and easily synthesized.