摘要
皮克林乳液(Pickering emulsions,PEs)的发展至今已有100多年历史,近年来,其在3D打印、脂质替代品、生物活性物质递送等领域展现出巨大的应用潜力。然而,传统乳液的稳定策略存在局限性,具有易聚结、稳定性较差等问题。在剖析PEs稳定机理的基础上,分别从Zeta电位、流变特性和颗粒特性等角度,总结了多糖类与蛋白质类颗粒在改善PEs稳定性方面的最新研究策略,并介绍了多轮诱导技术、双凝胶稳定机制、电荷修饰及颗粒改性等多种新型PEs稳定策略。在最新研究进展的基础上,系统阐述了PEs在3D打印、活性包装改良、鱼糜抗凝胶劣化以及改善分散体抗冻融稳定性等方面的应用理论,旨在为PEs在食品领域的深入研究提供理论支持。
Pickering emulsions(PEs)have been developed for more than 100 years.In recent years,they have shown great application potential in fields such as 3D printing,lipid substitutes,and the delivery of bioactive substances.However,the stabilization strategy of traditional emulsions has limitations,is easy to coalesce,and has poor stability.Based on the analysis of the stabilization mechanism of PEs,this article summarizes the latest research strategies of polysaccharide and protein particles in improving the stability of PEs from the perspectives of zeta potential,rheological properties,and particle properties.It also introduces various new PEs stabilization strategies,such as multi-round induction technology,dual-gel stabilization mechanism,charge modification,and particle modification.Based on the latest research progress,this paper systematically expounds the application theories of PEs in 3D printing,active pack‐aging improvement,prevention of gel deterioration in surimi,and improvement of dispersion resistance to freeze-thaw stability,aiming to provide theoretical reference for the in-depth research of PEs in the food field.
作者
张法立
岳尧
黄万成
金桥
佟长青
李伟
徐昙烨
曲敏
ZHANG Fali;YUE Yao;HUANG Wancheng;JIN Qiao;TONG Changqing;LI Wei;XU Tanye;QU Min(College of Food Science and Engineering,Dalian Ocean University,Dalian 116023,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;College of Pharmacy,East China Normal University,Shanghai 200062,China;College of Computer Science and Technology,East China Normal University,Shanghai 200062,China;Zhangzidao Group Co.,Ltd.,Dalian 116001,China)
出处
《保鲜与加工》
北大核心
2025年第7期144-156,共13页
Storage and Process
基金
辽宁省教育厅基础研究基金项目(LJKMZ20221100)
辽宁省教育厅办公室2024年国家及省级大学生创新基金项目(S202410158035)
辽宁省科技计划联合基金(2023-MSLH-011)。
关键词
皮克林乳液
乳液稳定性
多糖颗粒
蛋白质颗粒
3D打印
活性包装
pickering emulsions(PEs)
emulsion stability
polysaccharide particles
protein particles
3D printing
active packaging
