Pickering emulsions for functional food systems

被引：36

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

共 138 条

[31] Carboxymethyl konjac glucomannan-chitosan complex nanogels stabilized double emulsions incorporated into alginate hydrogel beads for the encapsulation, protection and delivery of probiotics [J].

Ding, Xiaoqing ;

Xu, Yibin ;

Wang, Yuanyuan ;

Xie, Lingyu ;

Liang, Shuang ;

Li, Danlei ;

Wang, Yongxia ;

Wang, Jiangshui ;

Zhan, Xiuan .

CARBOHYDRATE POLYMERS, 2022, 289

[32] Thermal and irradiation resistance of folic acid encapsulated in zein ultrafine fibers or nanocapsules produced by electrospinning and electrospraying [J].

do Evangelho, Jarine Amaral ;

Crizel, Rosane Lopes ;

Chaves, Fabio Clasen ;

Prietto, Luciana ;

Pinto, Vania Zanella ;

de Miranda, Martha Zavariz ;

Guerra Dias, Alvaro Renato ;

Zavareze, Elessandra da Rosa .

FOOD RESEARCH INTERNATIONAL, 2019, 124 :137-146

[33] Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids [J].

Du Le, Hoang ;

Loveday, Simon M. ;

Singh, Harjinder ;

Sarkar, Anwesha .

FOOD CHEMISTRY, 2020, 320

[34]

Egbuna C., 2021, Dietary phytochemicals: a source of novel bioactive compounds for the treatment of obesity, cancer and diabetes

[35] A review of the microencapsulation techniques for the incorporation of probiotic bacteria in functional foods [J].

Frakolaki, Georgia ;

Giannou, Virginia ;

Kekos, Dimitrios ;

Tzia, Constantina .

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2021, 61 (09) :1515-1536

[36] Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility [J].

Fu, Dongwen ;

Deng, Sumeng ;

McClements, David Julian ;

Zhou, Lei ;

Zou, Liqiang ;

Yi, Jiang ;

Liu, Chengmei ;

Liu, Wei .

FOOD HYDROCOLLOIDS, 2019, 89 :80-89

[37] Rheological responses of Pickering emulsions prepared using colloidal hydrophilic silica particles in the presence of NaCl [J].

Fuma, Takeshi ;

Kawaguchi, Masami .

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2015, 465 :168-174

[38] Synthesis and characterization of rice starch laurate as food-grade emulsifier for canola oil-in-water emulsions [J].

Garcia-Tejeda, Y. V. ;

Leal-Castaneda, E. J. ;

Espinosa-Solis, V. ;

Barrera-Figueroa, V. .

CARBOHYDRATE POLYMERS, 2018, 194 :177-183

[39] Modifying Bitterness in Functional Food Systems [J].

Gaudette, Nicole J. ;

Pickering, Gary J. .

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2013, 53 (05) :464-481

[40] Fat crystals and water-in-oil emulsion stability [J].

Ghosh, Supratim ;

Rousseau, Derick .

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 2011, 16 (05) :421-431

← 1 2 3 4 5 6 7 8 9 10 →