Abstract: Pickering emulsion is an emulsion prepared using ultra-fine solid particles as emulsifier. It has the advantages of low emulsifier dosage, high stability, environmental friendliness, and good encapsulation and sustained release capability for active substances, making it promising for application in the field of food packaging. In this review paper, we introduce the mechanism of action and effectiveness of four kinds of food-grade natural nanoparticles (protein, polysaccharide, lipid and polyphenol) in stabilizing Pickering emulsions, review the current status of research on the application of Pickering emulsions in food packaging, and analyze the effect of Pickering emulsions on mechanical, barrier, antibacterial and antioxidant properties of food packaging films. We also discuss future research directions in this field. This review is expected to promote the research and application of Pickering emulsion in food packaging.

Key words: nanoparticles; Pickering emulsion; food packaging films; microstructure; properties