Mini Review: The Effect Of Stabilizer Particle Types On The Characteristics Of Pickering Emulsion

Pickering emulsions are colloidal dispersion systems in which solid particles, rather than conventional surfactants, adsorb irreversibly at the oil–water interface to confer kinetic stability. The growing demand for biocompatible, non-toxic, and environmentally sustainable emulsification systems has driven substantial research interest in diverse categories of stabilizer particles. This literature review synthesizes findings from twenty-one primary research articles and review publications to critically evaluate how the type of solid stabilizer particle governs the physicochemical characteristics of Pickering emulsions, including droplet size, zeta potential, viscosity, and long-term stability. Particle types examined include polysaccharide-derived nanocrystals (cellulose nanocrystals and nanochitin), protein-based particles (chitosan, whey protein, zein, and soy protein isolate), starch nanoparticles, inorganic nanoparticles (silica and hydroxyapatite), and composite or hybrid particles. The review further examines how formulation variables—specifically particle wettability, particle size and concentration, pH, ionic strength, and mechanical emulsification conditions—modulate emulsion characteristics. Key findings indicate that particles with contact angles near 90° and intermediate wettability generate the most stable emulsions, that increasing particle concentration consistently reduces globule diameter, and that pH manipulation governs surface charge and aggregation behavior. Applications of Pickering emulsions in food encapsulation, active packaging, cosmetics, pharmaceutical delivery, and agriculture are discussed. Future research directions include scale-up feasibility, in vivo bioaccessibility validation, and the rational engineering of multi-functional hybrid particles.