نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1 گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه جیرفت
2 صنایع غذایی، تکنولوژی مواد غذایی، دانشگاه کشاورزی و منابع طبیعی گرگان
3 دانشیار دانشگاه علوم کشاورزی و منابع طبیعی گرگان
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
In recent years, there has been a growing interest among researchers in emulsions stabilized by hydrophilic and hydrophobic solid nanoparticles, known as Pickering emulsions, due to their enhanced stability and eco-friendly nature compared to traditional emulsions. In this type of emulsion, colloidal particles attach firmly to the oil/water interface, forming a protective barrier that prevents emulsion droplets from colliding and enhances their stability. The effectiveness of these solid particles in stabilizing emulsions depends on their wettability and shape. Additionally, factors like the type of oil, particle concentration, proportion of each phase, and the sequence in which ingredients are added during emulsion preparation all play a role in determining the stability of the resulting Pickering emulsions. Colloidal particles utilized in stabilizing Pickering emulsions can be derived from different inorganic and organic sources. These particles come in various shapes and sizes based on their origin and how they are produced. Recently, there has been a growing concern about the health impacts of non-edible particles and a rising public interest in natural products. To address this, there has been a significant effort towards developing Pickering emulsions that are stabilized with edible particles. Organic nanoparticles can be prepared using a wide range of natural polymers like polysaccharids and proteins, which have garnered special attention for their biodegradable and biocompatible properties. This has led researchers to focus more on using these particles to stabilize Pickering emulsions in the food industry. In food industry applications, Pickering emulsions can be utilized to create oleogels from the emulsion systems. This allows the transformation of liquid oils with low viscosity into a gel or structured emulsion with a high internal phase, serving as a solid fat substitute. Additionally, they can be used for developing active packaging by incorporating bioactive compounds like antioxidants or antimicrobials into packaging films for a controlled release during the food storage period. Moreover, these emulsion systems show great promise for developing functional products. This is because, along with water and oil components of the emulsion, the stabilizing particles can also serve as carriers for hydrophilic or hydrophobic bioactive compounds. Such emulsions, characterized by high physicochemical stability, can function effectively as an encapsulation system for bioactive compounds, enhancing both their stability and bioavailability. This review aims to investigate the stabilization mechanism, factors influencing the stability of Pickering emulsions, and the nanoparticles utilized as stabilizers. It also explores the applications of Pickering emulsions in the food industry.
کلیدواژه‌ها [English]
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