期刊
FOOD HYDROCOLLOIDS
卷 119, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2021.106812
关键词
Pickering emulsion; Polysaccharides; Modified polysaccharides; Polysaccharide complexes; Encapsulation; Food applications
资金
- Hong Kong Scholars Program [XJ2019048]
- China Postdoctoral Science Foundation [2019T120950]
- Fundamental Research Funds for the Cornell University [2452020008]
- Hong Kong Special Administration Region (HKSAR) General Research Fund [CUHK14306617, 2130535]
This paper reviews recent advances in using natural polysaccharides, modified polysaccharides, and polysaccharide complexes as particles to form and stabilize Pickering emulsions, focusing on the impact of particle properties, emulsion composition, and environmental conditions on the stabilization and properties of polysaccharide-based Pickering emulsions. In addition, the potential applications of these emulsions are discussed, including encapsulating and delivering bioactive ingredients, controlling the digestion of emulsified lipids, and creating fat substitutes.
Organic particles are increasingly being utilized instead of inorganic ones to form and stabilize Pickering emulsions for food applications. In particular, polysaccharide-based particles are being used for this purpose because they can be assembled from low-cost, abundant, and sustainable ingredients. However, the functional performance of individual natural polysaccharides is often limited. Consequently, there has been interest in extending their performance by using physical or chemical modification methods. In this paper, we review recent advances in using natural polysaccharides, modified polysaccharides, and polysaccharide complexes as particles to form and stabilize Pickering emulsions. In particular, we focus on the impact of particle properties, emulsion composition, and environmental conditions (pH, ionic strength, and temperature) on the stabilization and properties of polysaccharide-based Pickering emulsions. In addition, we examine a number of potential applications of these emulsions: to encapsulate and deliver bioactive ingredients; to control the digestion of emulsified lipids; and, to create fat substitutes.
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