壳聚糖基Pickering乳液及其在食品中的应用  

Advances in Chitosan-Based Pickering Emulsions and Their Food Applications

作　　者：钱晓晴 王立敏 张文 雷丹丹 张新平 张贵君 何扩[2] 吴子健[1] QIAN Xiaoqing;WANG Limin;ZHANG Wen;LEI Dandan;ZHANG Xinping;ZHANG Guijun;HE Kuo;WU Zijian(Tianjin Key Laboratory of Food Biotechnology,School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;College of Agriculture and Forestry Science and Technology,Hebei North University,Zhangjiakou 075000,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134 [2]河北北方学院农林科技学院,河北张家口075000

出　　处：《食品科学》2023年第21期386-395,共10页Food Science

基　　金：天津市重点研发计划项目(19YFLHSN00080);天津市应用基础与前沿技术研究计划项目(19JCTPJC54600);河北省自然科学基金项目(C2020405003);天津市自然科学基金项目(22JCQNJC01320)。

摘　　要：壳聚糖是一种天然的线性阳离子多糖,由于具有良好的生物降解性和可再生性,可设计为“绿色”微/纳米颗粒从而稳定Pickering乳液,因此在食品领域应用前景广泛。然而,天然的壳聚糖乳化能力较弱,而其分子中的活性官能团可与其他种类化合物通过共价或非共价相互作用结合形成二元/三元复合颗粒,可改善壳聚糖稳定乳液的能力。响应型乳液由于能够对不同环境胁迫(pH值、温度等)做出不同反应,成为近年来的热门研究课题。本文归纳总结了近期国内外有关壳聚糖基Pickering乳液的研究进展,包括壳聚糖稳定Pickering乳液的类型、接枝改性后壳聚糖复合颗粒稳定的Pickering乳液和环境响应型乳液,并进一步讨论了壳聚糖基Pickering乳液在食品保鲜、3D食品打印、功能因子载体等方面的应用及其在实际应用中存在的障碍,最后对其发展前景进行了展望,为深入拓展壳聚糖基Pickering乳液在食品领域的应用提供依据。Chitosan,a natural linear cationic polysaccharide,can be used to design‘green’microparticles or nanoparticles to stabilize Pickering emulsions due to its good biodegradability and renewability.Therefore,it has found widespread food application prospect.Although chitosan has weak emulsifying ability,the active functional groups in its molecule can combine with other compounds through covalent or non-covalent interactions to form binary/ternary composite particles,which can improve its ability to stabilize emulsions.Environmentally responsive emulsions have recently become a popular research topic due to their ability to respond to different environmental stresses(pH and temperature).This paper summarizes recent progress in research on chitosan-based Pickering emulsions with respect to the types of chitosan-stabilized Pickering emulsions,graft-modified chitosan composite particle-stabilized Pickering emulsions and environmentally responsive emulsions,and it discusses the application of chitosan-based Pickering emulsions in food preservation,3D food printing and functional factor carriers,as well as the obstacles encountered.Future prospects for the development of chitosan-based Pickering emulsions are proposed to provide a basis for the in-depth expansion of their applications in food.

关 键 词：壳聚糖 Pickering乳液 乳液稳定性 环境响应 食品应用 

分 类 号：TS201.2[轻工技术与工程—食品科学]