摘要
可食用颗粒稳定的食品级Pickering乳液因在食品、医药等行业中具有广泛的应用前景而备受关注。相比基于蛋白质、多糖等固体颗粒稳定的乳液,多酚基颗粒稳定的Pickering乳液既具有良好的物理稳定性,又可具有多酚的生物学功能,有助于功能食品等的研究开发。本综述基于Pickering乳液的稳定及其影响因素,多酚基颗粒的形成方式及其在稳定Pickering乳液中的作用,并探讨多酚基Pickering乳液的潜在应用。
Food-grade Pickering emulsions stabilized by edible solid particles have attracted more and more attention due to their wide application prospects in food and pharmaceutical industries.Compared to those emulsions fabricated by food materials such as protein particles and polysaccharide particles,Pickering emulsions stabilized by polyphenol-based particles can have both physical stability and bioactive abilities,which will be vital for exploiting functional foods.Based on the stabilization mechanism of Pickering emulsion,this review mainly elaborated the formation and effect of polyphenolbased particles in Pickering emulsions.Besides,the innovative applications of polyphenol emulsions were also discussed.
作者
蓝漫钰
欧仕益
刘付
Lan Manyu;Ou Shiyi;Liu Fu(Department of Food Science and Engineering,Jinan University,Guangzhou 510632;Key Laboratory of Biotechnology and Bioresources Utilization,Ministry of Education(Dalian Minzu University),Dalian 116600,Liaoning)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第11期290-300,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金青年科学基金项目(31601431)。
