Yang Zhen, Song Yuanyang, Chen Hui, Li Dongze, Chen Liang, Zhang Weimin, Jiang Lianzhou, Huang Zhaoxian, Zhang Wanli
School of Food Science and Engineering, Hainan University, Haikou, China.
College of Food Science, Northeast Agricultural University, Harbin, China.
Compr Rev Food Sci Food Saf. 2025 Mar;24(2):e70157. doi: 10.1111/1541-4337.70157.
Pickering emulsions (PEs) have attracted considerable interest as platforms for encapsulating and controlling the release of bioactive compounds. Recent studies emphasize the potential of soybean protein nanoparticles to improve PE-based carriers, enhancing the stability and bioavailability of these compounds through unique self-assembly behaviors. This review analyzes recent advancements in the use of soybean protein nanoparticle-stabilized PEs as carriers for bioactive compounds. Various fabrication techniques, including physical, chemical, and biological methods, are explored. The effectiveness of soybean protein nanoparticles, both individually and in combination with polysaccharides or polyphenols, is evaluated, highlighting their roles in stabilizing PEs and enhancing functionality. Findings indicate that soybean protein nanoparticles are effective stabilizers for a wide range of PE structures, including oil-in-water, water-in-oil, high internal phase PEs, and Pickering emulgels. Fabrication methods, properties of Pickering particles, processing parameters, and formulations significantly influence the interfacial behavior, structure, and functionality of PEs. Fabrication methods, properties of Pickering particles, processing parameters, and formulations significantly influence the interfacial behavior, structure, and functionality of PEs. Additionally, innovative applications and future developments of soybean protein-based Pickering nanoparticles are discussed, emphasizing plant-based substitutes and advanced materials. Despite extensive discussions on soybean protein-based PEs in various food forms, research into their techno-functional properties and flavor mechanisms remains limited.
皮克林乳液（PEs）作为封装和控制生物活性化合物释放的平台，已引起了广泛关注。最近的研究强调了大豆蛋白纳米颗粒在改善基于PE的载体方面的潜力，通过独特的自组装行为提高了这些化合物的稳定性和生物利用度。本综述分析了使用大豆蛋白纳米颗粒稳定的PEs作为生物活性化合物载体的最新进展。探讨了各种制备技术，包括物理、化学和生物方法。评估了大豆蛋白纳米颗粒单独使用以及与多糖或多酚结合使用的有效性，突出了它们在稳定PEs和增强功能方面的作用。研究结果表明，大豆蛋白纳米颗粒是多种PE结构的有效稳定剂，包括水包油、油包水、高内相PEs和皮克林乳胶体。制备方法、皮克林颗粒的性质、加工参数和配方显著影响PEs的界面行为、结构和功能。此外，还讨论了基于大豆蛋白的皮克林纳米颗粒的创新应用和未来发展，强调了植物基替代品和先进材料。尽管对各种食品形式中基于大豆蛋白的PEs进行了广泛讨论，但对其技术功能特性和风味机制的研究仍然有限。
