食品级高内相Pickering乳液:食品级固体颗粒、稳定机制及其包埋益生菌的应用  

Food-grade High Internal Phase Pickering Emulsions:Food-grade Solid Particles,Stabilization Mechanisms and Application in Encapsulating Probiotics

作　　者：殷雅欣 刘奇瑞 王志成 杜启伟 张涛[1] 潘道东[1] 涂茂林 YIN Yaxin;LIU Qirui;WANG Zhicheng;DU Qiwei;ZHANG Tao;PAN Daodong;TU Maolin(College of Food Science and Engineering,Ningbo University,Ningbo 315800,China)

机构地区：[1]宁波大学食品科学与工程学院,浙江宁波315800

出　　处：《食品工业科技》2025年第8期411-419,共9页Science and Technology of Food Industry

基　　金：宁波市“甬江引才”项目;宁波大学科研启动项目(ZX2022000432)。

摘　　要：益生菌是一类具有增强免疫力、调节肠道菌群等多种有益生理作用的活性微生物。然而,益生菌对环境的高度敏感性使其在生产、储存和使用过程中很容易失活。高内相Pickering乳液(High internal phase Pickering emulsions,HIPPEs)液滴的微观结构能容纳油相中的益生菌,可以避免其与水接触失活从而提高存活率。本文首先阐述了稳定Pickering乳液的各类食品级固体颗粒及其稳定机制,主要包括固体颗粒在两相界面上的润湿性、空间位阻机理以及三维网络机理三个方面;然后进一步对HIPPEs在益生菌包埋中的应用进行综述,重点分析了不同类型HIPPEs之间对益生菌包埋、递送的特点及区别;最后对HIPPEs的发展前景及未来的研究方向进行了展望,以期为开发益生菌包埋技术提供理论基础和新思路。Probiotics are live microorganisms that provide various health benefits,such as enhancing immune function and regulating gut microbiota.However,their high sensitivity to environmental conditions makes them prone to inactivation during production,storage,and use.The microstructure of high internal phase Pickering emulsions(HIPPEs)droplets can accommodate probiotics in the oil phase,protecting them from contact with water and thereby improving their survival rate.Here,the various types of food-grade solid particles used to stabilize Pickering emulsions and their mechanisms are firstly reviewed in this paper,including wetting properties at the interface,steric hindrance mechanisms,and three-dimensional network mechanisms.Furthermore,the application of HIPPEs in probiotic encapsulation is elaborated,focusing on the characteristics and differences of various types of HIPPEs in terms of probiotic encapsulation and delivery.Finally,the development prospects and future research directions of HIPPEs are discussed,aiming to provide a theoretical basis and new ideas for the development of probiotic encapsulation technologies.

关 键 词：高内相Pickering乳液 食品级固体颗粒 益生菌 包埋技术 存活率 

分 类 号：TS201.4[轻工技术与工程—食品科学]