Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

被引：192
|
作者：
Ribeiro, E. F. [1 ,2 ]
Morell, P. [1 ]
Nicoletti, V. R. [2 ]
Quiles, A. [1 ]
Hernando, I [1 ]
机构：
[1] Univ Politecn Valencia, Dept Tecnol Alimentos, Grp Microestruct & Quim Alimentos, Cami de Vera S-N, Valencia 46022, Spain
[2] Sao Paulo State Univ, Unesp, Inst Biosci Humanities & Exact Sci, Campus Sao Jose do Rio Preto, BR-15054000 Sao Paulo, SP, Brazil
来源：
FOOD HYDROCOLLOIDS | 2021年 / 119卷
基金：
巴西圣保罗研究基金会;
关键词：
Biopolymers; Food-grade Pickering stabilisers; Protein-polysaccharide complexes; Emulsion stability; Pickering HIPEs; FOOD-GRADE PARTICLES; IN-VITRO DIGESTION; CELLULOSE NANOCRYSTALS; SOY GLYCININ; EMULSIFYING PROPERTIES; COLLOIDAL PARTICLES; DELIVERY-SYSTEMS; WATER EMULSIONS; HEAT-STABILITY; NANOPARTICLES;
D O I：
10.1016/j.foodhyd.2021.106839
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A few protein- and polysaccharide-based particles can function as effective stabilisers in multi-phase food systems. Combining both polymer-based particles and tailoring the wettability of colloidal systems result in particlestabilised emulsions with great stability. High internal phase emulsions (HIPEs) have also been produced using such particles giving rise to a more stable, highly viscous structure. Thus, the purpose here is to review the advantages and disadvantages of using protein, polysaccharide and protein-polysaccharide complexes and conjugates for stabilising emulsions, highlighting the composites of amphiphilic protein-polysaccharide particles that can function as outstanding copolymer stabilising agents. The current challenges and emerging research trends are exploring renewable, sustainable, clean-label, and eco-friendly biopolymer particles that are effective as Pickering stabilisers.
引用
收藏
页数：13
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