Pickering emulsions stabilized by polysaccharides particles and their applications: a review

Detalhes bibliográficos
Autor(a) principal: DENG,Wei
Data de Publicação: 2022
Outros Autores: LI,Yibin, WU,Li, CHEN,Shouhui
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102061
Resumo: Abstract Pickering emulsions stabilized by polysaccharide particles have attracted extensive research interest in the food, biopharmaceutical and cosmetic industries due to their ability to edibility, protect bioactive substances, and control the release of bioactive substances. This paper reviewed research progress in using natural polysaccharides, modified polysaccharides by physical or chemical method and polysaccharide complexes as particles to form and stabilize Pickering emulsions. In particular, the application of Pickering emulsions stabilized polysaccharide particles in encapsulation and delivery of food bioactive ingredients, fat substitutes, and modulation of lipid digestion, was discussed. Finally, the future prospects of Pickering emulsions stabilized by polysaccharide particles were discussed.
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spelling Pickering emulsions stabilized by polysaccharides particles and their applications: a reviewpolysaccharidespickering emulsionsapplicationparticlesAbstract Pickering emulsions stabilized by polysaccharide particles have attracted extensive research interest in the food, biopharmaceutical and cosmetic industries due to their ability to edibility, protect bioactive substances, and control the release of bioactive substances. This paper reviewed research progress in using natural polysaccharides, modified polysaccharides by physical or chemical method and polysaccharide complexes as particles to form and stabilize Pickering emulsions. In particular, the application of Pickering emulsions stabilized polysaccharide particles in encapsulation and delivery of food bioactive ingredients, fat substitutes, and modulation of lipid digestion, was discussed. Finally, the future prospects of Pickering emulsions stabilized by polysaccharide particles were discussed.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102061Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.24722info:eu-repo/semantics/openAccessDENG,WeiLI,YibinWU,LiCHEN,Shouhuieng2022-05-03T00:00:00Zoai:scielo:S0101-20612022000102061Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-05-03T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Pickering emulsions stabilized by polysaccharides particles and their applications: a review
title Pickering emulsions stabilized by polysaccharides particles and their applications: a review
spellingShingle Pickering emulsions stabilized by polysaccharides particles and their applications: a review
DENG,Wei
polysaccharides
pickering emulsions
application
particles
title_short Pickering emulsions stabilized by polysaccharides particles and their applications: a review
title_full Pickering emulsions stabilized by polysaccharides particles and their applications: a review
title_fullStr Pickering emulsions stabilized by polysaccharides particles and their applications: a review
title_full_unstemmed Pickering emulsions stabilized by polysaccharides particles and their applications: a review
title_sort Pickering emulsions stabilized by polysaccharides particles and their applications: a review
author DENG,Wei
author_facet DENG,Wei
LI,Yibin
WU,Li
CHEN,Shouhui
author_role author
author2 LI,Yibin
WU,Li
CHEN,Shouhui
author2_role author
author
author
dc.contributor.author.fl_str_mv DENG,Wei
LI,Yibin
WU,Li
CHEN,Shouhui
dc.subject.por.fl_str_mv polysaccharides
pickering emulsions
application
particles
topic polysaccharides
pickering emulsions
application
particles
description Abstract Pickering emulsions stabilized by polysaccharide particles have attracted extensive research interest in the food, biopharmaceutical and cosmetic industries due to their ability to edibility, protect bioactive substances, and control the release of bioactive substances. This paper reviewed research progress in using natural polysaccharides, modified polysaccharides by physical or chemical method and polysaccharide complexes as particles to form and stabilize Pickering emulsions. In particular, the application of Pickering emulsions stabilized polysaccharide particles in encapsulation and delivery of food bioactive ingredients, fat substitutes, and modulation of lipid digestion, was discussed. Finally, the future prospects of Pickering emulsions stabilized by polysaccharide particles were discussed.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102061
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102061
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.24722
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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