期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 69, 期 25, 页码 6929-6942出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.1c01244
关键词
nanostarch; Pickering emulsion; preparation; modification; food-grade
资金
- National Natural Science Foundation of China -China [31972027]
- Ten Thousand Talent Program Youth Top-notch Talent Project -China
This review discusses the preparation, modification, and application of nanostarch as a food-grade Pickering emulsion stabilizer, emphasizing the importance of hydrophobic modification in enhancing its emulsifying ability. Future research directions include environmentally friendly preparation methods, control of hydrophobicity through modification, and investigation of the digestibility and storage stability of Pickering emulsions stabilized by nanostarch under different conditions.
Nanostarch, as a food-grade Pickering emulsion stabilizer, has attracted wide attention owing to its biodegradability, nontoxicity, small size, and large specific surface area. In this review, the preparation, modification, and application of Pickering emulsions incorporating nanostarch are described. At present, methods for nanostarch preparation mainly include acid hydrolysis, acid hydrolysis combined with other treatments, nanoprecipitation, ultrasonication, ball milling, and cross-linking. Nanostarch is a promising Pickering emulsion stabilizer, and its emulsifying ability of nanostarch is significantly improved by hydrophobic modification. The hydrophobicity, charge, size, and content of nanostarch affect the emulsion stability. Future developments in this area of research include the efficient and environmentally friendly preparation of nanostarch as well as the control of its hydrophobicity via modification. Future studies should focus on the digestibility and storage stability of Pickering emulsions stabilized by nanostarch under different conditions.
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