食品科学

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食品级Pickering乳液的研究进展

李海明1,杨 盛1,韦何雯2,阙 斐3,徐广伟2,董晓尉2,张 辉1,*,冯凤琴1   

  1. 1.浙江大学生物系统工程与食品科学学院,浙江 杭州 310058;2.金华市质量技术监督检测院,浙江 金华 321000;
    3.浙江经贸职业技术学院应用工程系,浙江 杭州 310018
  • 出版日期:2015-10-15 发布日期:2015-10-20

Food Grade Pickering Emulsion: A Review

LI Haiming1, YANG Sheng1, WEI Hewen2, QUE Fei3, XU Guangwei2, DONG Xiaowei2, ZHANG Hui1,*, FENG Fengqin1   

  1. 1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;
    2. Jinhua Measurement and Test Institute for Quality and Technique Supervision, Jinhua 321000, China;
    3. Department of Applied Technology, Zhejiang Economic and Trade Polytechnic, Hangzhou 310018, China
  • Online:2015-10-15 Published:2015-10-20

摘要:

Pickering乳液是指由纳米/微米级粒子稳定的乳液。近年来,Pickering乳液因其独特的稳定性,以及在食品、药品中的包埋、载运和质地改良等方面的潜在应用,逐渐成为食品研究领域的热点。本文结合食品级Pickering粒子的相关性质解释了其稳定机制,包括三相接触角理论、吸附理论和空间屏障理论等,并分析了环境因素如温度、pH值和盐浓度等对乳液制备及稳定性的影响;综述了近年来开发的一系列食品级Pickering粒子的制备方式、性质及其实际应用情况,以期推动Pickering乳液在食品领域的研发及工业应用。

关键词: Pickering乳液, 纳米粒子, 粒子稳定, 缓释, 载运体系

Abstract:

Pickering emulsions stabilized by nano/microparticles have gained considerable attention due to their remarkable
properties such as high stability with respect to coalescence, Ostwald ripening and their potential applications in the food
industry. This paper elucidates the relationships between the basic properties of Pickering particles and emulsion stability
based on the stability mechanism, as well as the effects of environmental factors including temperatures, pH and salt
concentration on emulsion stability. Meanwhile, the latest progress in the preparation of food grade Pickering particles and
the application of emulsions based on these particles is reviewed, aiming to promote the development and application in the
food industry of Pickering emulsion.

Key words: Pickering emulsion, nanoparticles, particle-stabilized, delayed release, delivery model

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