Pickering emulsions for functional food systems

被引：28

作者：

Cheon, James ^{[1
,2
]}

Haji, Fatemah ^{[1
,2
]}

Baek, Jiyoo ^{[1
,2
,3
]}

Wang, Qi ^{[3
]}

Tam, Kam C. ^{[1
,2
]}

机构：

[1] Univ Waterloo, Dept Chem Engn, Waterloo, ON, Canada

[2] Univ Waterloo, Waterloo Inst Nanotechnol, Waterloo, ON, Canada

[3] Agr & Agri Food Canada, Guelph Res & Dev Ctr, Guelph, ON, Canada

来源：

JOURNAL OF AGRICULTURE AND FOOD RESEARCH | 2023年 / 11卷

基金：

加拿大自然科学与工程研究理事会; 加拿大创新基金会;

关键词：

IN-VITRO DIGESTION; BIOACTIVE INGREDIENTS; CONTROLLED-RELEASE; OIL EMULSIONS; ENCAPSULATION; STABILITY; CHITOSAN; DELIVERY; MICROENCAPSULATION; STABILIZATION;

D O I：

10.1016/j.jafr.2023.100510

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Pickering emulsions are a valuable platform to efficiently encapsulate and deliver bioactive compounds in functional food systems. Research in the past decade highlights many technical and environmental advantages of emulsification using nanoparticle emulsifiers over conventional surfactants. In particular, nanoparticles are versatile and serve as a convenient platform onto which many modifications can be made to improve storage stability as well as controlled, targeted, and sustained release of bioactive compounds. However, these systems pose technical challenges alongside their benefits which can be overcome using various strategies. In this review, we discuss the recent and potential applications of Pickering emulsion systems in functional foods together with their encapsulation and delivery mechanisms.

引用

页数：12

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