Keramat Malihe, Kheynoor Najme, Golmakani Mohammad-Taghi
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Food Chem X. 2022 Mar 7;14:100279. doi: 10.1016/j.fochx.2022.100279. eCollection 2022 Jun 30.
In recent years, Pickering emulsions have been the focus of growing interest because of their possible role as alternatives to conventional emulsions. Some reviews have investigated the physical stability of Pickering emulsions, but the oxidative stability of these emulsions remains largely unexplored. In this review, the oxidation mechanism and factors affecting lipid oxidation rates in Pickering emulsions are discussed. Then, different food-grade solid particles are evaluated for their ability to stabilize Pickering emulsions. Finally, several strategies are reviewed for improving the oxidative stability of Pickering emulsions. These strategies are based on efforts to manipulate the physical and chemical properties of the interfacial layer, increase the concentration of antioxidants at the interfacial layer through incorporating them into solid particles, cause oil droplets to crowd at high packing fractions, trap oil droplets in a gel network and increase the viscosity of the continuous phase.
近年来，皮克林乳液因其作为传统乳液替代品的潜在作用而受到越来越多的关注。一些综述研究了皮克林乳液的物理稳定性，但这些乳液的氧化稳定性在很大程度上仍未得到探索。在本综述中，讨论了皮克林乳液中的氧化机制以及影响脂质氧化速率的因素。然后，评估了不同食品级固体颗粒稳定皮克林乳液的能力。最后，综述了几种提高皮克林乳液氧化稳定性的策略。这些策略基于以下努力：操纵界面层的物理和化学性质，通过将抗氧化剂掺入固体颗粒来增加界面层处抗氧化剂的浓度，使油滴在高堆积分数下聚集，将油滴捕获在凝胶网络中以及增加连续相的粘度。
