Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2023-06-01 DOI:10.1016/j.cofs.2023.101031

Lucía Cassani , Miguel A Prieto , Andrea Gomez-Zavaglia

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引用次数: 3

Abstract

The use of Pickering emulsions (PE) as a delivery system of carotenoids and related hydrophobic compounds has arisen great interest in the scientific community due to their nontoxicity, safety, and long-term stability against different environmental conditions. In this line, designing suitable food-grade biopolymers for their use as stabilizers in carotenoid-loaded PE is an emerging research trend with many challenges. Thus, this review describes the recent advances in using proteins, polysaccharides, and protein–polysaccharide complexes as stabilizing agents of carotenoid-loaded PE. Besides that, this review provides a critical updated understanding of the effects of processing and storage on the stability of carotenoids encapsulated in PE, which are critical to support PE applications. The sustained-release behavior of PE in the gastrointestinal tract (GIT) is a hot topic that was also discussed, as well as the challenges for the applications of PE in the food industry.

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食品级生物聚合物包被皮克林乳剂对类胡萝卜素在加工、储存和通过胃肠道过程中稳定性的影响

皮克林乳液(PE)作为类胡萝卜素和相关疏水化合物的递送系统，由于其无毒、安全、在不同环境条件下的长期稳定性，引起了科学界的极大兴趣。在这方面，设计合适的食品级生物聚合物作为类胡萝卜素负载PE的稳定剂是一个新兴的研究趋势，面临许多挑战。因此，本文综述了利用蛋白质、多糖和蛋白质-多糖复合物作为类胡萝卜素PE稳定剂的最新进展。此外，本文综述了加工和储存对PE中类胡萝卜素稳定性的影响的最新认识，为PE的应用提供了重要的支持。PE在胃肠道中的缓释行为是一个热门话题，同时也是PE在食品工业中应用所面临的挑战。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.