Weihao Meng , Hongnan Sun , Taihua Mu , Marco Garcia-Vaquero
{"title":"皮克林乳剂领域的未来趋势:食品应用中的稳定剂、喷雾干燥微胶囊技术和再水化技术","authors":"Weihao Meng , Hongnan Sun , Taihua Mu , Marco Garcia-Vaquero","doi":"10.1016/j.tifs.2024.104610","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><p>Multiple food-grade Pickering emulsions are currently being developed to protect bioactive compounds during gastrointestinal digestion, ensuring their efficient delivery. Moreover, microencapsulation of Pickering emulsions by spray-drying can extend their shelf life. However, there are currently no reviews focusing on the effects of microencapsulation on the properties, morphology and efficiency before and after rehydration of Pickering emulsions.</p></div><div><h3>Scope and approach</h3><p>This article focuses on the recent progress in the development of food-grade Pickering emulsions, including detailed information of multiple stabilizers and principles and mechanisms for the formation of these emulsions, effects of spray-drying for the generation of microcapsules, and the stability of these delivery systems before and after rehydration, including also final remarks on the future prospects for their industrial widespread use.</p><p><em>Key findings and conclusions</em>: Food-grade particles (polysaccharides, proteins, polyphenols, fat crystals, agri-food by-products, composites etc.) extracted from multiple biomass can be used as stabilizers of Pickering emulsions. Microencapsulation process facilitates transportation and storage of Pickering emulsions, although spray-drying conditions (i.e. equipment, processing parameters, wall materials) significantly affect the properties of these microcapsules and their prospect applications. Future research must explore the use of emerging technologies to improve the formation and microencapsulation of Pickering emulsions that could be produced at industrial scale, while ensuring the bioavailability and protection of the encapsulated bioactive compounds. This will ensure an increased market uptake for the delivery of bioactive compounds and the development of nutraceuticals or functional foods.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.1000,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Future trends in the field of Pickering emulsions: Stabilizers, spray-dried microencapsulation and rehydration for food applications\",\"authors\":\"Weihao Meng , Hongnan Sun , Taihua Mu , Marco Garcia-Vaquero\",\"doi\":\"10.1016/j.tifs.2024.104610\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Background</h3><p>Multiple food-grade Pickering emulsions are currently being developed to protect bioactive compounds during gastrointestinal digestion, ensuring their efficient delivery. Moreover, microencapsulation of Pickering emulsions by spray-drying can extend their shelf life. However, there are currently no reviews focusing on the effects of microencapsulation on the properties, morphology and efficiency before and after rehydration of Pickering emulsions.</p></div><div><h3>Scope and approach</h3><p>This article focuses on the recent progress in the development of food-grade Pickering emulsions, including detailed information of multiple stabilizers and principles and mechanisms for the formation of these emulsions, effects of spray-drying for the generation of microcapsules, and the stability of these delivery systems before and after rehydration, including also final remarks on the future prospects for their industrial widespread use.</p><p><em>Key findings and conclusions</em>: Food-grade particles (polysaccharides, proteins, polyphenols, fat crystals, agri-food by-products, composites etc.) extracted from multiple biomass can be used as stabilizers of Pickering emulsions. Microencapsulation process facilitates transportation and storage of Pickering emulsions, although spray-drying conditions (i.e. equipment, processing parameters, wall materials) significantly affect the properties of these microcapsules and their prospect applications. Future research must explore the use of emerging technologies to improve the formation and microencapsulation of Pickering emulsions that could be produced at industrial scale, while ensuring the bioavailability and protection of the encapsulated bioactive compounds. This will ensure an increased market uptake for the delivery of bioactive compounds and the development of nutraceuticals or functional foods.</p></div>\",\"PeriodicalId\":441,\"journal\":{\"name\":\"Trends in Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":15.1000,\"publicationDate\":\"2024-07-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Trends in Food Science & Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0924224424002863\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Food Science & Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0924224424002863","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Future trends in the field of Pickering emulsions: Stabilizers, spray-dried microencapsulation and rehydration for food applications
Background
Multiple food-grade Pickering emulsions are currently being developed to protect bioactive compounds during gastrointestinal digestion, ensuring their efficient delivery. Moreover, microencapsulation of Pickering emulsions by spray-drying can extend their shelf life. However, there are currently no reviews focusing on the effects of microencapsulation on the properties, morphology and efficiency before and after rehydration of Pickering emulsions.
Scope and approach
This article focuses on the recent progress in the development of food-grade Pickering emulsions, including detailed information of multiple stabilizers and principles and mechanisms for the formation of these emulsions, effects of spray-drying for the generation of microcapsules, and the stability of these delivery systems before and after rehydration, including also final remarks on the future prospects for their industrial widespread use.
Key findings and conclusions: Food-grade particles (polysaccharides, proteins, polyphenols, fat crystals, agri-food by-products, composites etc.) extracted from multiple biomass can be used as stabilizers of Pickering emulsions. Microencapsulation process facilitates transportation and storage of Pickering emulsions, although spray-drying conditions (i.e. equipment, processing parameters, wall materials) significantly affect the properties of these microcapsules and their prospect applications. Future research must explore the use of emerging technologies to improve the formation and microencapsulation of Pickering emulsions that could be produced at industrial scale, while ensuring the bioavailability and protection of the encapsulated bioactive compounds. This will ensure an increased market uptake for the delivery of bioactive compounds and the development of nutraceuticals or functional foods.
期刊介绍:
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.