Eloiza Marcelle Costa Souza, Magda Rhayanny Assunção Ferreira*, Luiz Alberto Lira Soares
Emulsions are formulations of widespread use in several areas and are configured as a dispersion of liquids that do not mix in the absence of amphoteric molecules. However, conventional emulsions are increasingly obsolete due to problems such as the use of non-biocompatible and biodegradable synthetic surfactants. In this sense, there is currently a quest to develop formulations based on Pickering emulsions that are characterized by being stabilized by particles/polymers, which give them some advantages, with the improvement of stability being the main one. In this article, a general discussion was carried out on the aspects that involve these systems and then the focus is reverted to Pickering emulsions stabilized by particles from secondary plant metabolism, specifically polyphenols. These molecules have a structure composed of rings that gives them an apolar character and hydroxyl groups that provide polarity to the molecule, thus being amphiphilic. Considering these characteristics, it was demonstrated that polyphenols are configured as molecules that have a stabilizing potential in Pickering systems, especially when it comes to using in the pharmaceutical and food industries, since these particles effectively stabilize formulations, contributing to inhibition physical-chemical degradation, such as coalescence, Ostwald maturation, and lipid oxidation, leading to greater stability and a possible increase in shelf life. Keywords: Pickering emulsions; particles; stability; polyphenols.