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Colloids and Interfaces
Volume 10
Issue 3
10.3390/colloids10030043
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Yeast-Based Pickering Emulsions: Is Yeast Truly the Stabilizing Agent?

by
Carlotta Cappabianca
1,
Daniele Marra
1,*,
Irene Perna
1,
Angeliki P. Chondrou
2,
Ourania Oikonomidou
2,
Maria Petala
3,
Thodoris D. Karapantsios
2,† and
Sergio Caserta
1,4,5,†
1
Department of Chemical, Materials and Industrial Production Engineering, University of Naples Federico II, Piazzale Tecchio 80, 80125 Naples, Italy
2
Department of Chemical Technology and Industrial Chemistry, Faculty of Chemistry, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
3
School of Civil Engineering, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
4
CEINGE Advanced Technologies Franco Salvatore, Via Gaetano Salvatore 486, 80145 Naples, Italy
5
Department of Chemical, Materials and Industrial Production Engineering, INSTM Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali, Piazzale Tecchio 80, 80125 Naples, Italy
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Colloids Interfaces 2026, 10(3), 43; https://doi.org/10.3390/colloids10030043
Submission received: 16 April 2026 / Revised: 25 May 2026 / Accepted: 26 May 2026 / Published: 28 May 2026
(This article belongs to the Special Issue Bubble and Drop 2025 (B&D 2025))
Review Reports Versions Notes

Abstract

The increasing demand for sustainable and affordable surfactants requires the exploration of novel bio-based alternatives. In this context, this work investigates the potential of baker’s yeast (Saccharomyces cerevisiae) as a surface-active agent. To this purpose, the performance of commercial dry, commercial fresh, and cultivated yeast was evaluated by characterizing their wetting behavior and formulating emulsions with a fixed oil-to-water ratio. Microscopic and macroscopic stability was monitored over 24 h and quantified via the creaming index (CI). The experimental results demonstrate that both the yeast source and concentration significantly dictate the surface properties and emulsion stability. Notably, commercial dry yeast exhibited the highest degree of hydrophobicity, likely attributed to the presence of sorbitan monostearate (SMS) in the formulation. Consequently, this was the main variant capable of producing stable emulsions, with microscopic evidence suggesting a Pickering-like stabilization mechanism driven by the irreversible adsorption of yeast cells at the oil–water interface. Conversely, commercial fresh and cultivated yeast failed to exert significant stabilizing activity. These results demonstrate that S. cerevisiae biomass can be effectively repurposed as a functional constituent in green emulsion technology, offering a scalable pathway for the development of biocompatible, particle-stabilized industrial formulations.
Keywords: Pickering emulsions; Saccharomyces cerevisiae; surfactants; emulsion stability; optical microscopy Pickering emulsions; Saccharomyces cerevisiae; surfactants; emulsion stability; optical microscopy

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MDPI and ACS Style

Cappabianca, C.; Marra, D.; Perna, I.; Chondrou, A.P.; Oikonomidou, O.; Petala, M.; Karapantsios, T.D.; Caserta, S. Yeast-Based Pickering Emulsions: Is Yeast Truly the Stabilizing Agent? Colloids Interfaces 2026, 10, 43. https://doi.org/10.3390/colloids10030043

AMA Style

Cappabianca C, Marra D, Perna I, Chondrou AP, Oikonomidou O, Petala M, Karapantsios TD, Caserta S. Yeast-Based Pickering Emulsions: Is Yeast Truly the Stabilizing Agent? Colloids and Interfaces. 2026; 10(3):43. https://doi.org/10.3390/colloids10030043

Chicago/Turabian Style

Cappabianca, Carlotta, Daniele Marra, Irene Perna, Angeliki P. Chondrou, Ourania Oikonomidou, Maria Petala, Thodoris D. Karapantsios, and Sergio Caserta. 2026. "Yeast-Based Pickering Emulsions: Is Yeast Truly the Stabilizing Agent?" Colloids and Interfaces 10, no. 3: 43. https://doi.org/10.3390/colloids10030043

APA Style

Cappabianca, C., Marra, D., Perna, I., Chondrou, A. P., Oikonomidou, O., Petala, M., Karapantsios, T. D., & Caserta, S. (2026). Yeast-Based Pickering Emulsions: Is Yeast Truly the Stabilizing Agent? Colloids and Interfaces, 10(3), 43. https://doi.org/10.3390/colloids10030043

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