Narciso Joan Oñate, Soliva-Fortuny Robert, Salvía-Trujillo Laura, Martín-Belloso Olga
Department of Food Technology, Engineering and Science, Universitat de Lleida - Agrotecnio CeRCA Center, Avda. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
ACS Food Sci Technol. 2025 Jan 9;5(1):29-35. doi: 10.1021/acsfoodscitech.4c00839. eCollection 2025 Jan 17.
Enzyme catalysis is important in food processing, such as in baking, dairy, and fiber processing and beverages. A recent advancement in catalysis is the development of Pickering emulsions as enzymatic catalytic systems; however, the use of Pickering emulsions (PEs) as catalytic systems in foods remains largely underdeveloped. Challenges exist that inhibit the widespread adoption of PEs as catalytic systems in foods. These limitations include the limited food-grade solid particle stabilizers, their poor dual wettability, and the potential effects of surface modifications of the solid particles on the stability and efficiency of the PEs. In this Review, the two types of PE catalysis (Pickering-assisted catalysis and Pickering interfacial catalysis), their formation, and some of their applications in the food industry are presented. In addition, the proposed solutions and strategies to improve the PE catalyst design are introduced. An outlook on how the field of PE catalysis will progress is briefly highlighted.
酶催化在食品加工中很重要，例如在烘焙、乳制品、纤维加工和饮料行业。催化领域的一项最新进展是开发了皮克林乳液作为酶催化体系；然而，皮克林乳液（PEs）在食品中作为催化体系的应用在很大程度上仍未得到充分发展。存在一些挑战阻碍了皮克林乳液在食品中作为催化体系的广泛应用。这些限制包括食品级固体颗粒稳定剂有限、其双润湿性差以及固体颗粒表面改性对皮克林乳液稳定性和效率的潜在影响。在本综述中，介绍了两种类型的皮克林乳液催化（皮克林辅助催化和皮克林界面催化）、它们的形成及其在食品工业中的一些应用。此外，还介绍了为改进皮克林乳液催化剂设计而提出的解决方案和策略。简要强调了皮克林乳液催化领域未来的发展前景。
