Journal
FOOD SCIENCE AND TECHNOLOGY
Volume 42, Issue -, Pages -Publisher
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
DOI: 10.1590/fst.24722
Keywords
polysaccharides; pickering emulsions; application; particles
Categories
Funding
- Fujian provincial department of science and technology, China [2020R1032003, 2020R1032004, 2021R10320011, 2021R1032008]
- Fujian Academy of Agricultural Sciences [YC20210007, CXTD20210182, NJG2020002]
- 5511 collaborative innovation project of Fujian province
- Chinese Academy of Agricultural Sciences on the high-quality development and transcendence of agriculture [XTCXGC2021014]
- Fujian province modern edible fungus industry technology system construction project (Mincaizhi [2019]) [897]
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This paper reviewed the research progress in using polysaccharide particles to stabilize Pickering emulsions and their wide applications in industries such as food and cosmetics, with a focus on encapsulating and delivering food bioactive ingredients and modulating lipid digestion.
Pickering emulsions stabilized by polysaccharide particles have attracted extensive research interest in the food, biopharmaceutical and cosmetic industries due to their ability to edibility, protect bioactive substances, and control the release of bioactive substances. This paper reviewed research progress in using natural polysaccharides, modi tied polysaccharides by physical or chemical method and polysaccharide complexes as particles to form and stabilize Pickering emulsions. In particular, the application of Pickering emulsions stabilized polysaccharide particles in encapsulation and delivery of food bioactive ingredients, fat substitutes, and modulation of lipid digestion, was discussed. Finally, the future prospects of Pickering emulsions stabilized by polysaccharide particles were discussed.
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