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

doi:10.7506/spkx1002-6630-20230212-108

FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (3): 247-256.doi: 10.7506/spkx1002-6630-20230212-108

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

XIE Huan, HU Ziqing, LIU Xiaoyan, DONG Hao, BAI Weidong, ZENG Xiaofang, WEI Xianling

(1. College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 2. Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China; 3. Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China; 4. Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)

Online:2024-02-15 Published:2024-03-06

Abstract

Abstract: 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 other fields.

Key words: polyphenols-polysaccharides complexes; formation mechanism; Pickering emulsions; stability mechanism; application

CLC Number:

TS201.7

XIE Huan, HU Ziqing, LIU Xiaoyan, DONG Hao, BAI Weidong, ZENG Xiaofang, WEI Xianling. Progress on the Application of Polyphenol-Polysaccharide Complexes in Food-Grade Pickering Emulsions[J]. FOOD SCIENCE, 2024, 45(3): 247-256.

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

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