多酚-多糖复合物在食品级Pickering乳液中的应用进展

Progress on the Application of Polyphenol-Polysaccharide Complexes in Food-Grade Pickering Emulsions

Pickering乳液是指使用固体颗粒稳定的乳液,大多数用于稳定Pickering乳液的天然有机胶体颗粒的乳化性较差,需要采用一定的手段改性。目前,蛋白质基颗粒已被广泛应用于食品级Pickering乳液,而多糖基颗粒的研究相对较少。相比于单一多糖和多糖-多糖/蛋白颗粒,通过非共价或共价相互作用构建的多酚-多糖复合物颗粒不仅具有优良的乳化性,而且还能提高Pickering乳液的氧化稳定性,赋予其可调控的流变特性、广谱抗菌特性等。但是,有关于多酚-多糖复合物在食品级Pickering乳液中的应用鲜见系统的介绍。因此,本文在介绍Pickering乳液的稳定机理及多酚-多糖复合物的形成机制的基础上,综述了多酚-多糖复合物在食品级Pickering乳液中的应用,以期为多酚-多糖复合物在食品、药品、化妆品等领域中的应用提供参考。

A Pickering emulsion is an emulsion stabilized by solid particles.As most natural colloidal particles used for stabilizing Pickering emulsions have poor emulsifying performance,it is necessary to improve their emulsifying performance.At present,protein-based particles have been widely applied in food-grade Pickering emulsions,while polysaccharide-based particles have scarcely been researched.Compared with pure and mixed polysaccharide particles,non-covalent and covalent complexes between polyphenols and polysaccharides not only have excellent emulsifying performance,but also can improve the oxidation stability of Pickering emulsions and endow it with controllable rheological properties,and broad-spectrum antibacterial properties.However,there are very few systematic reviews on the application of polyphenol-polysaccharide complexes in food-grade Pickering emulsions.Therefore,beginning with an introduction to the stability mechanism of Pickering emulsions and the formation mechanism of polyphenol-polysaccharide complexes,this article reviews the application of polyphenol-polysaccharide complexes in food-grade Pickering emulsions to provide a reference for the application of polyphenol-polysaccharide complexes in food,medicine,cosmetics and otherfields.