不溶性膳食纤维稳定的皮克林乳剂作为新型食品原料：制备、潜在应用和未来展望

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-04-11 DOI:10.1016/j.fochx.2025.102458

Yaomei Ma , Nan Zheng , Yue Wang , Hongyu Lei , Xinyu Zhen , Ruining Zhang , Tong Liu

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引用次数: 0

摘要

皮克林乳剂（PEs）因其生物相容性和稳定性而在食品工业中受到重视。不溶性膳食纤维（IDF）是一种从农业副产品中提取的可持续、低毒的稳定剂，在食品领域显示出巨大的应用潜力。本文综述了IDF提取及其在基于IDF的pe （IDF-PEs）中的应用进展。食品领域的关键应用包括食品包装、3D打印、脂肪替代、生物活性输送和食品稳定。强调了IDF的天然稳定特性和从农业废弃物中提取的环保性。虽然IDF-PEs在复杂食品系统中的稳定性和安全性仍然存在挑战，但其多功能性和广泛的应用潜力使其成为一个有前途的研究领域。本研究为开发可持续的多功能食品配料提供了见解，旨在扩大idf - pe的使用，并为全球可持续发展目标做出贡献。

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Insoluble dietary fiber stabilized Pickering emulsions as novel food ingredients: Preparation, potential applications and future perspectives

Pickering emulsions (PEs) are valued in the food industry for their biocompatibility and stability. Insoluble dietary fiber (IDF), a sustainable and low-toxicity stabilizer derived from agricultural by-products, has shown great potential for food applications. This paper reviews advancements in IDF extraction and its use in creating IDF-based PEs (IDF-PEs). Key applications in the food sector include food packaging, 3D printing, fat substitution, bioactive delivery, and food stabilization. IDF's natural stabilizing properties and environmentally friendly extraction from agricultural waste are emphasized. While challenges remain regarding the stability and safety of IDF-PEs in complex food systems, their versatility and broad application potential make them a promising area of research. This study provides insights into developing sustainable, multifunctional food ingredients, aiming to expand the use of IDF-PEs and contribute to global sustainability goals.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.