Pickering Emulsions Research Articles

Micropatterning of biologically derived surfaces with functional clay nanotubes

ABSTRACT Micropatterning of biological surfaces performed via assembly of nano-blocks is an efficient design method for functional materials with complex organic–inorganic architecture. Halloysite clay nanotubes with high aspect ratios and empty lumens have attracted widespread interest for aligned biocompatible composite production. Here, we give our vision of advances in interfacial self-assembly techniques for these natural nanotubes. Highly ordered micropatterns of halloysite, such as coffee rings, regular strips, and concentric circles, can be obtained through high-temperature evaporation-induced self-assembly in a confined space and shear-force brush-induced orientation. Assembly of these clay nanotubes on biological surfaces, including the coating of human or animal hair, wool, and cotton, was generalized with the indication of common features. Halloysite-coated microfibers promise new approaches in cotton and hair dyeing, medical hemostasis, and flame-retardant tissue applications. An interfacial halloysite assembly on oil microdroplets (Pickering emulsion) and its core–shell structure (functionalization with quantum dots) was described in comparison with microfiber nanoclay coatings. In addition to being abundantly available in nature, halloysite is also biosafe, which makes its spontaneous surface micropatterning prospective for high-performance materials, and it is a promising technique with potential for an industrial scale-up.

Extraction and preparation of cellulose nanocrystal from Brewer's spent grain and application in pickering emulsions

In recent years, the search for novel Pickering stabilizers has attracted much interest in the food, cosmetic and pharmaceutical industries. In this work, brewer's spent grain cellulose (BSGC) was successfully extracted by diluted acid, alkaline and bleaching treatments, and then brewer's spent grain cellulose nanocrystal (BSGCNC) were obtained by acid hydrolysis treatment of BSGC. The properties of the BSGCNC were characterized, and the results showed that the BSGCNC had a rod-like structure with high crystallinity (67.09%). Then the emulsification properties of BSGCNC were evaluated by different concentrations and water-oil ratios, and the results showed that BSGCNC were able to form stable Pickering emulsions. This study suggested that cellulose nanocrystal (CNC) could be extracted from brewer's spent grain which was used as food waste, as a stabilizer for Pickering emulsions.

Stability and Bioaccessibility of Quercetin-Enriched Pickering Emulsion Gels Stabilized by Cellulose Nanocrystals Extracted from Rice Bran.

To investigate the optimal delivery system of quercetin, in this paper, cellulose nanocrystals (CNCs) extracted from rice bran were used to stabilize the Pickering emulsion and Pickering emulsion gels (PEGs) with quercetin. To compare the emulsion properties, stability, antioxidation activity, encapsulation rate, and bioaccessibility of the quercetin, four emulsions of CNC Pickering emulsion (C), CNC Pickering emulsion with quercetin (CQ), CNC Pickering gel emulsion (CG), and CNC Pickering gel emulsions with quercetin (CQG) were prepared. All four emulsions exhibited elastic gel network structure and good stability. The quercetin significantly reduced the particle size, increased the stability, and improved the antioxidant capacity of CQ and CQG. Compared to C and CG, the ABTS+ radical scavenging capacities of CQ and CQG were respectively enhanced by 46.92% and 3.59%. In addition, CQG had a higher encapsulation rate at 94.57% and higher bioaccessibility (16.17) compared to CQ. This study not only indicated that CNC from rice bran could be exploited as an excellent stabilization particle for Pickering emulsions, but also provided a highly stable and bioaccessible delivery system for water-insoluble functional active factors.

Stabilization of Pickering emulsions by oxidized starch/zein nanoparticle complexes

In this study, oxidized starch (OS)/zein nanoparticles (ZNP) complexes were prepared and used to stabilize Pickering emulsions. The effect of starch oxidation using three levels of sodium hypochlorite (2.0%, 3.0%, 4.0% active chlorine, dry basis) on the properties of OS/ZNP complexes and complex-stabilized Pickering emulsions were evaluated. The interaction between oxidized starch and zein nanoparticles was confirmed by X-ray diffractometry (XRD) and Fourier transform infrared (FT-IR) spectrometry. The presence of oxidized starch improved the wettability of OS/ZNP complexes. The optimum contact angle (θ) of OS/ZNP complexes was 90.88°, when starch was oxidized with 3.0% active chlorine (3.0% OS). The appearance, micromorphology and oil droplet-size distribution suggested that OS/ZNP complex-stabilized Pickering emulsions were formed. Rheological measurements indicated that Pickering emulsions showed shear-thinning behavior. Furthermore, the viscoelasticity of Pickering emulsions was dependent on the oxidized starch and oil fractions. Stability test showed that the stability of Pickering emulsion can be improved by increasing the oil fraction from 20% to 50%, and Pickering emulsion stabilized by 3.0% OS/ZNP complexes had the highest stability. This work provides information on OS/ZNP complex-stabilized Pickering emulsions.

Body temperature responsive capsules templated from Pickering emulsion for thermally triggered release of β-carotene

In recent years, functional foods with lipophilic nutraceutical ingredients are gaining more and more attention because of its potential healthy and commercial value, and developing of various bioderived food-grade particles for use in fabrication of Pickering emulsion has attracted great attentions. Herein, the bio-originated sodium caseinate-lysozyme (Cas-Lyz) complex particles were firstly designed to be used as a novel interfacial emulsifier for Pickering emulsions. Pickering emulsions of various food oils were all successfully stabilized by the Cas-Lyz particles without addition of any synthetic surfactants, while the fluorescence microscopy and SEM characterizations clearly evidenced Cas-Lyz particles were attached on the surface of emulsion droplets. Additionally, the Cas-Lyz particles stabilized emulsion can also be used to encapsulate the β-carotene-loaded soybean oil, suggestion a potential method to carry lipophilic bioactive ingredients in an aqueous formulation for food, cosmetic and medical industry. At last, we present a Pickering emulsion strategy that utilizes biocompatible, edible and body temperature-responsive lard oil as the core material in microcapsules, which can achieve hermetic sealing and physiological temperature-triggered release of model nutraceutical ingredient (β-carotene).

P/N/S-containing cellulose nanofibrils enable curcumin encapsulation via Pickering emulsion based microcapsules

Renewable polymeric microcapsules hold promise for precisely controlled release of hydrophobic drugs (curcumin) in therapeutic treatment. However, there still remains challenges to stabilize the properties of microcapsules and to enhance encapsulation efficiencies of curcumin. By using an eco-friendly ternary deep eutectic solvent here, we successfully fabricated native cellulose nanofibrils, holocellulose nanofibrils, and lignocellulose nanofibrils containing both phytates and sulfate groups. In addition, a novel type of curcumin-loaded polymeric microcapsules with diameter of 10–20 μm were prepared by cellulose nanofibrils as stabilizing agents in Polylactide Pickering emulsion. The Pickering emulsions stabilized by P/N/S-containing cellulose nanofibrils, holocellulose nanofibrils, and lignocellulose nanofibrils are more stable than the unmodified cellulose nanofibrils-stabilized emulsion. The Pickering emulsion stabilized by 0.2 wt% P/N/S-containing lignocellulose nanofibrils exhibited the highest emulsion layer height and the zeta potential reached −39.74 ± 2.88 mV. Moreover, the highest encapsulation efficiency of curcumin can be up to 94.80%. Antimicrobial test revealed that curcumin in the polymeric microcapsules exhibited an excellent inhibitory effect on S. aureus and the antibacterial efficiency reached 98.66%. These results provided important information on the comparison of different cellulose nanofibrils-stabilized Pickering emulsions and the application of controlled release of curcumin incorporated polymeric microcapsules in drug delivery system.

Utilization of peanut protein isolate amyloid-like fibers as stabilizers for high internal phase Pickering emulsions

This paper focuses on modifying peanut protein isolate (PPI) through fibrillation to enhance its emulsification properties and investigates the potential application of the fibers in stabilizing high internal phase Pickering emulsions (HIPPEs). Th T result indicates that the optimal conditions for peanut protein isolate amyloid-like fibers (PAFs) preparation are pH=2, 90 °C, and 20 h. Electrophoresis and Transmission electron microscope demonstrate that PPI undergoes peptide hydrolysis and self-assembly during the reaction process, leading to the formation of an elongated linear structure with a diameter approximately 14 nm. Furthermore, infrared spectroscopy, X-ray diffraction, and contact angle results further demonstrate an increase in β-sheet content, crystallinity, and surface hydrophilicity compared to PPI. Notably, the emulsification activity index (EAI) of PAFs (78.62 ± 1.68 m2/g) was found to be increased up to threefold compared to that of PPI (27.89 ± 1.98 m2/g). According to visual observation and microstructural analysis, the addition of 1% PAFs has been found to effectively stabilize HIPPEs (φdisp = 0.75) due to the presence of dense protective layers formed by PAFs. Additionally, the particle size results (D[3,2] = 17.02 ± 2.02 μm) also indicate that the oil droplets are tightly enveloped by the dense protective layers formed by PAFs. Moreover, rheological data indicates that HIPPEs stabilized using PAFs exhibit excellent solid-like viscoelastic behavior. Overall, these findings suggest that the utilization of PAFs has significant potential in enhancing the stability of HIPPEs.

In-depth investigation of how carbon nanofiller dispersion affects microcellular foaming behavior in poly(butylene succinate) nanocomposites

This study explores the impact of carbon nanotubes (CNTs) dispersion on the microcellular foaming characteristics of poly(butylene succinate) (PBS) matrices. Two distinct dispersion methods, primary (PD) and secondary (SD), were employed to fabricate PBS/CNT nanocomposites, resulting in different filler dispersion states. The PD technique involves the conventional method of direct melt blending PBS with CNTs, while the SD technique adopts a more advanced strategy by integrating the Pickering emulsion template with melt blending, achieving finer CNTs distribution within the PBS matrix. The results reveal that the SD technique leads to significantly more uniform distribution of CNTs, which in turn enhances the melt strength and crystallization of the polymer matrix, thereby broadening the window for microcellular foaming. Notably, foams developed through the SD method exhibited a decrease in cell size to 10.4 μm and an increase in cell density to 1.8×1010 cells·cm‐3. Moreover, this uniform distribution of CNTs contributed to superior cell stability and an increase in compressive strength to 14.0 MPa. These findings highlight the pivotal role of nanofiller dispersion in determining foam properties and establish foundational knowledge for designing PBS foams with consistent and uniform cell structures. Such advancements are crucial for enhancing the applicability and performance of PBS-based materials across a spectrum of industries.

Biofunctional features of Pickering emulsified film from citrus peel pectin/limonene oil/nanocrystalline cellulose

SummaryThe application of edible films can be an alternative solution for maintaining the quality of post‐harvest horticultural commodities. This study aimed to determine the effect of adding a stabiliser, cellulose nanocrystals (CNCs), on the functional characteristics of citrus peel pectin and limonene essential oil (LEO)‐based coatings. A formulation comprising pectin (0.5%), CNC (0.075%) and LEO (0.5%) was prepared. The CNC morphology (nanometre scale) was nanorods with pointed ends on both sides, revealed with atomic force microscopy. Gas chromatography–mass‐spectrometry verified the main component of LEO, d‐limonene. All prepared film‐forming solution showed good stability with zeta potential values ranging from −76.34 to −35.33 mV. The developed film had a rougher surface due to the presence of oil aggregates and CNC agglomeration during film preparation. The addition of Pickering emulsion showed improvements in terms of mechanical properties (tensile strength 23.61 MPa, and elongation 65.87%), water barrier and the film clarity compared with regular emulsions with synthetic surfactants. It effectively inhibited the growth of harmful microbes that cause the rotting of fresh fruits, i.e., Penicilium digitatum, by 3.87% and 14.83% compared to the conventional emulsion and pectin‐based film, respectively, through the well diffusion test method. Thus, the combination of pectin/CNC/LEO can be used as an alternative active coating for fresh fruit commodities.

The soybean lecithin-cyclodextrin-vitamin E complex nanoparticles stabilized Pickering emulsions for the delivery of β-carotene: Physicochemical properties and in vitro digestion

In this work, soybean lecithin (LC) was used to modify β-cyclodextrin (β-CD) with hydrophobic fat chains to become amphiphilic (LC-CD), and vitamin E (VE) was encapsulated in former modified β-CD complexes (LC-CD-VE), the new Pickering emulsions stabilized by LC-CD-VE and LC-CD complexes for the delivery of β-carotene (BC) were created. The surface tension, contact angle, zeta potential, and particle size were used to assess the changes in complexes nanoparticles at various pH values. Furthermore, LC-CD-VE has more promise as Pickering emulsion stabilizer than LC-CD because of the smaller particle size (271.11 nm), proper contact angle (58.02°), and lower surface tension (42.49 mN/m). The interactions between β-cyclodextrin, soybean lecithin, and vitamin E were confirmed using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), nuclear magnetic resonance (NMR), and thermogravimetric analysis (TGA). The durability of Pickering emulsions was examined at various volume fractions of the oil phase and concentrations of nanoparticles. Compared to the emulsion stabilized by LC-CD, the one stabilized by LC-CD-VE showed superior storage stability. Moreover, for the delivery of BC, Pickering emulsions stabilized by LC-CD and LC-CD-VE can outperform bulk oil and Tween 80 stabilized emulsions in terms of UV light stability, storage stability, and bioaccessibility. This work could offer fresh perspectives on stabilizer alternatives for Pickering emulsion delivery systems.

Dumbbell-shaped polymeric nanoparticles with one-side anchored Pd-clusters for efficient catalytic hydrogenation at biphasic interfaces

Pickering interfacial catalysts incorporated with amphiphilic architecture significantly expand the sustainability of green catalysis systems. In this work, we present precise and well-designed dumbbell-shaped Janus-structured polymeric nanoparticles with one-side anchored palladium clusters (DB-JPP-Pd) as Pickering interfacial catalyst for static hydrogenations. The large wettability difference of each lobe renders the prominent amphiphilicity of the dumbbell-shaped DB-JPP-Pd. The amphiphilic Janus catalyst displays excellent interfacial activity and extensively reduces the interfacial tension from 34.06 ± 0.13 to 20.54 ± 0.31 mN/m, promoting the formation of a more stable Pickering emulsion than that of the bulk PS-Pd catalyst, which can continuously provide a large interfacial area and shorten the molecular mass transfer distance during the reaction process. As a result, the DB-JPP-Pd catalyzed nitroarene reduction reaction exhibits a normalized reaction rate constant (knor) of 3.39 min−1⋅g−1⋅L under static conditions, which is 56.5 times higher than that of bulk PS-Pd. The constructed Pickering interfacial catalysis (PIC) system converts all the nitrobenzene into aniline within three minutes and possesses excellent selectivity in hydrogenations of different nitro aromatics. In addition, the emulsion catalytic system was conveniently recycled for ten consecutive runs. Hence, this unique amphiphilic dumbbell-shaped catalyst effectively develops an efficient static biphasic catalysis system.

Effect of type of fatty acid attached to sucrose ester on the stability of water-in-oil Pickering emulsion

Water-in-oil (W/O) Pickering emulsions have a broad range of potential for use in the food industries. However, because of the scarcity of edible W/O-type particles, the production and stabilization of W/O Pickering emulsion is challenged. Sucrose esters (SEs) have great promise as W/O-type particles, whose properties vary with fatty acid moiety attached. This study investigated the effect of fatty acid residue type on the interface activity of SE and corresponding emulsion properties, in order to select the most suitable SE. Sucrose stearate (SE-S), sucrose palmitate (SE-P), sucrose laurate (SE-L), sucrose erucic acid ester (SE-E) and sucrose oleate (SE-O) were applied. Results showed that the saturation of fatty acid residues caused the difference of crystallinity of SE: SE-S＞SE-P＞SE-L＞SE-E＞SE-O. The lower crystallinity resulted in the increased hydrophilicity of SE-O with a closer θ (101.4°) to 90°, which facilitated interfacial adsorption and rearrangement, and larger decrease of interfacial tension (3.93 mN/m). Consequently, SE-O was capable of stabilizing more water volume fraction (75%). Moreover, the emulsion stabilized by SE-O was observed smaller droplet sizes, higher gel strength, and physical stability. The results revealed that SE-O was more appropriate for the preparation of W/O Pickering emulsion.

Pickering emulsion stabilized by grass carp myofibrillar protein via one-step: Study on microstructure, processing stability and stabilization mechanism

In this study, edible Pickering emulsions stabilized with GMP particles were prepared for the first time using low-value grass carp myofibrillar protein (GMP). To elucidate the emulsion formation mechanism, the grass carp myofibrillar protein particles were first characterized, and the results showed that the lyophilized GMP particles had an irregular polyhedral structure and were amphiphilic nanoparticles. The stability of GMP-based emulsions tended to stabilize with the increase of GMP concentration at an appropriate oil-to-water volume ratio, with a decrease in droplet particle size and an increase in water-holding capacity, storage stability, and rheological stability, whereas the phenomenon of droplet aggregation after storage appeared at 4.0% additive level. Therefore, appropriate concentrations of GMP at a certain oil-to-water volume ratio can stabilize Pickering emulsions, which have an important future as a potential food-grade active substance delivery carrier for biological applications.

3D printed emulsion based on arginine-myofibrillar protein

The feasibility of preparing high internal phase Pickering emulsions (HIPPEs) from arginine (Arg) and tilapia myofibrillar protein (MP) complex particles for 3D printing was investigated. The characterization of Arg-MP solutions showed that the Arg-MP complexes had excellent emulsification potential. HIPPE stabilized by Arg-MP had a strong self-supporting and stable gel structure. Therefore, HIPPE stabilized by Arg-MP showed excellent stability. Furthermore, the viscoelasticity and thixotropic recovery of the Arg-MP-stabilized HIPPEs increased with increasing Arg concentrations. This made them suitable for 3D printing. Notably, the Arg-MP stabilized HIPPEs exhibited the best printing precision shape, resolution, and clear contours in 3D printing at an Arg concentration of 0.5 wt%. Our results provide a valuable source of food-grade materials for 3D printing inks and demonstrate a promising strategy for deep processing of tilapia myofibrillar protein.

Carboxymethylcellulose-induced depletion attraction to stabilize high internal phase Pickering emulsions for the elderly: 3D printing and β-carotene delivery

In this study, a carboxymethylcellulose (CMC) induced depletion attraction was developed to stabilize high internal phase Pickering emulsions (HIPPEs) as age-friendly 3D printing inks. The results demonstrated that depletion force induced the adsorption of yolk particles at the droplet interface and the formation of osmotic droplet clusters, thereby increasing the stability of HIPPEs. In addition, the rheological properties and nutrient delivery properties of HIPPEs could be adjusted by the mass ratio of yolk/CMC. The HIPPEs stabilized at yolk/CMC mass ratio 20:7.5 showed optimal printability, viscoelastic, structural recovery, and swallowability. HIPPEs have been applied to 3D printing, International Dysphagia Dietary Standardization Initiative (IDDSI) test, and in vitro digestive simulation in the elderly, indicating their attractive appearance, safe swallowability, and enhanced bioaccessibility of β-carotene. Our work provides new ideas for developing age-friendly foods with plasticity and nutrient delivery capacity by depletion attraction stabilizing HIPPEs.

Fabrication and characterization of anthocyanin-loaded double Pickering emulsions stabilized by β-cyclodextrin

Anthocyanins, one of the important water-soluble pigments, are sensitive to environmental factors, which limits the application of anthocyanins in food field. In order to overcome this limitation, double Pickering emulsions stabilized by β-cyclodextrin were developed. The optimum preparation conditions of the emulsions were determined firstly and the performance and structure of emulsions were investigated. Results showed that the optimum preparation conditions of emulsions were the ratio of (W1/O): W2 = 6:4 and 4 % β-cyclodextrin concentration. Optical microscope and confocal laser scanning microscope results confirmed that β-cyclodextrin adsorbed onto the surface of droplets forming stable double Pickering emulsions structure. In vitro gastrointestinal digestion experiments proved that double Pickering emulsions played a controlled-release effect in the small intestine. Rheological analysis proved that the emulsions exhibited elastic properties and demonstrated shear thinning behavior. The emulsions showed excellent stability under centrifugation and thermal conditions. These findings will promote anthocyanins’ application in daily diet.

Deformation and rupture of Janus nanoparticle-stabilized Pickering emulsion in confined channel

The interaction between Pickering emulsions and confined channels is vital for their industrial applications. However, how solid particle shells modulate the deformation stability and rupture limit of Pickering emulsions in contact with wall remains poorly understood. In this work, mechanical deformation and rupture of Janus nanoparticles (JNP)-stabilized Pickering emulsions on solid surfaces are elaborated by molecular dynamics (MD) simulations. A universal master-type predictive model is developed for the first time to describe the contact behavior of Pickering emulsions against surfaces with distinct wettability. The contact stress of an emulsion is determined by the equivalent elastic modulus of the emulsion, geometric deformation function, and the influence of the JNP shell and its interactions. Moreover, hydrophobic surfaces lead to the rupture of Pickering emulsions in compression. The rupture can be delayed by increasing JNP surface coverage (ϕ). Especially, once ϕ reaches a critical value, the JNP shell can form an ordered quasi-solid structure, significantly enhancing the emulsion stability. These results can aid in the design or screening of specific Pickering emulsions to manage their deformation and rupture on the solid surface, in applications ranging from water treatment and drug delivery to environmental remediation and mobility control in oil recovery.

A degradable multi-functional packaging based on chitosan/silk fibroin via incorporating cellulose nanocrystals-stabilized cinnamon essential oil pickering emulsion

In this study, cellulose nanocrystals (CNC) exhibited a higher aspect ratio derived from Rosa roxburghii pomace (RRP), enabling them to effectively carry more charge and consequently form a Pickering emulsion (PE) of cinnamon essential oil (CEO) with enhanced stability. This mixture was then incorporated into a chitosan/silk fibroin (CS/SF) matrix to create an activated food packaging film successfully. Additionally, the cinnamon essential oil - Pickering emulsion (CEO-PE) prepared in this study exhibited superior compatibility with the film substrate. Scanning electron microscopy (SEM) results showed that the Pickering emulsion was uniformly distributed in the CS/SF matrix and formed microstructure-sized holes in the film. The FT-IR results revealed the formation of robust hydrogen bonds between the film components, indicating successful encapsulation of the CEO within the film. Furthermore, the incorporation of CEO-PE enhanced the film's mechanical and thermal stability, reduced the water vapor transmission rate, improved the film's DPPH radical scavenging and bacterial inhibition abilities, and imparted slow-release properties. Moreover, the prepared CS/SF/PE films had good degradation ability, which were basically decomposed by microorganisms within 14 d. And a life cycle assessment revealed that the CS/SF/PE film production reduces fossil resource consumption by more than 68% and global warming by more than 34% compared to film sourced from petroleum. In summary, this research demonstrated that CNC obtained from RRP can be successfully prepared as CEO-PE and combined with CS/SF matrix to prepare active food packaging film, which was promising films for extending the shelf life of fresh fruits.

Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions

Recently, there has been a focus on using biopolymer-based particles to stabilize high internal phase Pickering emulsions (HIPPEs) due to the notable advances in biocompatibility and biodegradability. In this work, the complex particles of peanut protein isolate and carboxymethyl cellulose (CMC) with various substitution degrees (DS; 0.7 and 0.9) and weight average molecular weights (Mw; 90, 250, and 700 kDa) were prepared and characterized as novel stabilizers. For the obtained four types of morphologically distinct particles, the complex particles formed by CMC (0.9 DS and 250 kDa) showed cluster structures with an average size of 1.271 μm, equally biphasic wettability with three-phase contact angles of 91.5°, and the highest diffusion rate at the oil-water interface. HIPPEs stabilized by these particles exhibited more elastic behavior due to the smaller tanδ and higher viscosity, as well as excellent thixotropic recovery properties and stability against heating, storage, and freeze-thawing. Furthermore, confocal laser scanning microscopy verified that these particles formed a dense interfacial layer around the oil droplets, which could resist flocculation and coalescence between oil droplets during in vitro digestion. The improved bioaccessibility of curcumin-loaded HIPPEs made these delivery systems potentially apply in functional foods.

Storage stability of Asian seabass oil-in-water Pickering emulsion packed in pouches made from electrospun and solvent casted bilayer films from poly lactic acid/chitosan-gelatin blend containing epigallocatechin gallate

Bilayer pouches were fabricated with chitosan (CS)-fish gelatin (FG) mixture containing epigallocatechin gallate (EGCG) deposited over the poly lactic acid (PLA) film through solvent casting and electrospinning techniques. Pickering emulsions (PE) of Asian seabass depot fat oil stabilized by zein colloidal particles were packed in bilayer pouches and stored at 28 ± 2 °C. The PE packed in pouch containing EGCG had higher emulsion and oxidative stability after 30 days of storage as witnessed by the smaller droplet size and lower values of thiobarbituric acid reactive substances, peroxide, conjugated diene and volatile compounds in comparison with control (PE packed in monolayer PLA pouch) (P < 0.05). EGCG incorporated pouch retained more linoleic acid (C18:2 n-6) and linolenic acid (C18:3 n-9) in emulsion than PLA pouch. Therefore, pouch from bilayer PLA/CS-FG films comprising EGCG could serve as active packaging and extended the shelf life of Pickering emulsion.