剪切与冻融对Pickering乳液稳定性的影响  

Effects of Shearing and Freeze-thaw on Pickering Emulsion Stability

作　　者：黑雪 刘哲 田艳杰 职兰懿 刘红芝[1,2,3] 石爱民 王强[1,2,3] Hei Xue;Liu Zhe;Tian Yanjie;Zhi Lanyi;Liu Hongzhi;Shi Aimin;Wang Qiang(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193;College of Food Science and Engineering,Nanjing University of Finance and Economics,Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing 210023;College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,Shandong)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京100193 [2]南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,南京210023 [3]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《中国食品学报》2024年第5期492-503,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(32172149,U21A20270);新疆重点研发计划项目(2022B02048);国家农业科技创新工程(CAAS-ASTIP-2020-IFST);科学技术部高端外专项目(G2022051010L)。

摘　　要：Pickering乳液是用固体颗粒代替传统表面活性剂的新型乳液。与传统乳液相比,具有稳定性高,环境友好,安全性高等优势。目前,Pickering乳液被广泛应用于食品领域,例如应用于通过冷冻延长保质期的酱汁、奶油或将冷冻作为必备工艺的冰淇淋等产品中。剪切与冻融对Pickering乳液稳定性的应用有重要意义,剪切是乳液制备过程中的关键工艺,在产品运输储存中会发生冻融,二者均会影响Pickering乳液的稳定性,从而影响产品品质。本文综述剪切方式与冻融对Pickering乳液稳定性的影响因素及改善其冻融稳定性的方法,旨在提高冷冻食品的品质,拓展Pickering乳液冻融稳定性的应用。Pickering emulsions are new types of emulsions that use solid particles instead of traditional surfactants.Compared to conventional emulsions,they have the advantages of high stability,environmental friendliness and safety.Pickering emulsions are currently used in a wide range of food applications,such as in sauces that extend shelf life by freezing,in creams,or in ice creams where freezing is an essential process.Shearing and freeze-thawing are important for the application of Pickering emulsion stability.Shearing is a key process in emulsion preparation,and freeze-thawing occurs during product transportation and storage,both of which affect the stability of Pickering emulsions and thus the product quality.This paper summarized the influence of shear mode and freeze-thaw on the stability of Pickering emulsions and the methods to improve their freeze-thaw stability,aiming to improve the quality of frozen food and expand the application of freeze-thaw stability of Pickering emulsions.

关 键 词：剪切 冻融 Pickering乳液 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]