Pickering emulsions stabilized by zein and polysaccharide composite nanoparticles and their application in food preservation

IF 10.4 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2026-10-16 DOI:10.1016/j.foodchem.2026.151647

Runya Li, Jiahao Ren, Yiting Fan, Youning Zou, Xinglong Xiao

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引用次数: 0

Abstract

In response to the demand for natural, safe, and sustainable food preservation, zein-polysaccharide Pickering emulsions have attracted increasing attention for their biocompatibility, interfacial stability, and bioactive loading capacity. This review examines polysaccharides with different charge properties, zein-polysaccharide binding mechanisms, preparation methods, emulsion fabrication, stabilization mechanisms, and food-preservation applications. The available evidence indicates that polysaccharide structure and charge, zein–polysaccharide interactions, and processing conditions collectively determine the interfacial architecture and physicochemical stability of the resulting emulsions, thereby affecting their bioactive loading, protection, and preservation performance. Tailoring polysaccharide characteristics and processing strategies therefore provides opportunities to regulate emulsion properties for specific food-preservation applications. A key innovation of these systems is the integration of interfacial stabilization with bioactive protection and delivery, providing a multifunctional platform for food preservation.

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玉米蛋白-多糖复合纳米颗粒稳定酸洗乳及其在食品保鲜中的应用。

为了满足天然、安全、可持续的食品保鲜需求，玉米蛋白多糖皮克林乳剂因其生物相容性、界面稳定性和生物活性负载能力而受到越来越多的关注。本文综述了不同电荷性质的多糖、玉米蛋白-多糖结合机理、制备方法、乳剂制备、稳定机理和食品保鲜应用。现有证据表明，多糖结构和电荷、玉米多糖相互作用和加工条件共同决定了所得乳剂的界面结构和物理化学稳定性，从而影响其生物活性负载、保护和保存性能。因此，定制多糖特性和加工策略为特定食品保鲜应用提供了调节乳化液特性的机会。这些系统的一个关键创新是将界面稳定与生物活性保护和递送相结合，为食品保存提供了多功能平台。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.