College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Food Science and Technology Department, Faculty of Agriculture, Al-Azhar university, Cairo, Egypt.
Adv Colloid Interface Sci. 2022 Oct;308:102743. doi: 10.1016/j.cis.2022.102743. Epub 2022 Jul 19.
In the early 20th century, Pickering and Ramsden revealed that solid particles could be utilized as emulsion stabilizers. Later, it was shown that particles can be used to aid in stablilization of foam as well. Differentiated from the emulsions/foams constructed by using surfactant agents, particle-stabilization offers significant advantages, such as better interfacial stability, non-toxicity, and less sensitive to environmental influences. Therefore, particle-stabilized foam and emulsion systems have the potential to gain more applications in the food, drug delivery, and cosmetic field. The internal mechanism and principle of particle stabilization interface have been clarified by introducing the classic mechanism of Pickering stabilization. By summarizing the additional/different effects of the protein, the relationship between the adaptive behavior of the protein in the interface and the protein structure has been explained. Furthermore, the functions of protein besides interface stabilization are introduced, such as encapsulation, taste masking and the catalytic properties of Pickering particles. Finally, deep thinking was triggered based on the existing research foundation, a new concept of "edible capillary foam" was proposed, and a new outlook was made. It is anticipated that the perception acquired from the current intense activity in this field will help researchers to reform existing materials and invent additional formulations, facilitating the exploration of additional engineering applications.
20 世纪初，Pickering 和 Ramsden 揭示了固体颗粒可用作乳液稳定剂。后来，人们发现颗粒也可以用来帮助稳定泡沫。与使用表面活性剂构建的乳液/泡沫不同，颗粒稳定提供了显著的优势，如更好的界面稳定性、无毒和对环境影响的敏感性较低。因此，颗粒稳定的泡沫和乳液体系有可能在食品、药物输送和化妆品领域得到更多的应用。通过引入经典的 Pickering 稳定化机制，阐明了颗粒稳定界面的内部机制和原理。通过总结蛋白质的附加/不同作用，解释了蛋白质在界面中的适应性行为与蛋白质结构之间的关系。此外，还介绍了蛋白质除界面稳定化以外的功能，如包封、掩味和 Pickering 颗粒的催化性能。最后，基于现有的研究基础进行深入思考，提出了“可食用毛细管泡沫”的新概念，并进行了展望。预计从该领域目前的活跃研究中获得的认识将有助于研究人员改造现有材料并发明其他配方，从而促进对其他工程应用的探索。
