纳米粒子稳定的Pickering乳液在食品包装中的应用研究进展  

Recent Progress in the Application of Nanoparticle-Stabilized Pickering Emulsion in Food Packaging

作　　者：娄尚荣 文梦婷 王岩 倪学文 LOU Shangrong;WEN Mengting;WANG Yan;NI Xuewen(School of Bioengineering and Food Science,Hubei University of Technology,Wuhan 430068,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068

出　　处：《食品科学》2023年第7期344-352,共9页Food Science

基　　金：湖北工业大学绿色工业科技引领计划项目(CPYF2018004)。

摘　　要：Pickering乳液是以超细固体颗粒作为乳化剂制得的乳状液,具有乳化剂用量低、稳定性高、环境友好等优点,同时对活性物质具有良好的包载、缓释能力,在食品包装领域应用前景广阔。本文介绍了4种食品级天然纳米粒子(蛋白、多糖、脂质和多酚)稳定Pickering乳液的机理及其应用效果;综述了Pickering乳液在食品包装中的应用研究现状,基于机械性能、阻隔性能、抑菌和抗氧化性能等方面分析了Pickering乳液的加入对食品包装膜品质的影响;并对Pickering乳液在食品包装领域的研究方向进行了展望,以期推动Pickering乳液在食品包装领域的研究和应用。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.

关 键 词：纳米粒子 Pickering乳液 食品包装膜 微观结构 性能 

分 类 号：TS206.4[轻工技术与工程—食品科学]