Xu Yan, Wang Shengnan, Xin Liwen, Zhang Lanxin, Liu He
College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Int J Biol Macromol. 2025 Mar;293:139420. doi: 10.1016/j.ijbiomac.2024.139420. Epub 2024 Dec 31.
To develop stable polysaccharide-based emulsions, many studies have focused on the interfacial behavior of adsorbed polysaccharides. This review first discussed the mechanism of polysaccharides self-assembly at the oil-water interface. It can be concluded that polysaccharides can form a thick and strong interfacial membrane that stabilizes emulsions through steric hindrance and electrostatic interactions. In particular, we also investigated the influence of various conditions (i.e., mechanical stress, heating, pH, enzymatic treatment, and ionic strength) on the architecture and properties of polysaccharide-based emulsions. Additionally, the interactions of polysaccharides with other molecules in the emulsion system were summarized, revealing that co-adsorption further changes their properties. Furthermore, current approaches for monitoring the behavior of adsorbed polysaccharides at the oil/water interface were reviewed, highlighting their advantages and limitations. Lastly, we emphasized the potential of polysaccharides for producing environmental-friendly emulsions in the food industry.
为了开发稳定的多糖基乳液，许多研究聚焦于吸附多糖的界面行为。本综述首先讨论了多糖在油水界面的自组装机制。可以得出结论，多糖能够形成一层厚而坚固的界面膜，通过空间位阻和静电相互作用使乳液稳定。特别地，我们还研究了各种条件（即机械应力、加热、pH值、酶处理和离子强度）对多糖基乳液结构和性质的影响。此外，总结了多糖与乳液体系中其他分子的相互作用，揭示了共吸附会进一步改变它们的性质。此外，对目前监测油/水界面吸附多糖行为的方法进行了综述，突出了它们的优点和局限性。最后，我们强调了多糖在食品工业中生产环保型乳液的潜力。
