Xiao Tianlong, Ma Xiaojie, Hu Hui, Xiang Fei, Zhang Xinyu, Zheng Yichen, Dong Hao, Adhikari Benu, Wang Qiang, Shi Aimin
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China.
College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Food Chem X. 2025 Jul 17;29:102792. doi: 10.1016/j.fochx.2025.102792. eCollection 2025 Jul.
Emulsions, as thermodynamically unstable systems with multiscale and multiphase structures, naturally destabilize over time. Their stability plays a vital role in industries like food, cosmetics, and chemical materials. For emulsion-based foods, stability is essential to preserve their nutritional value, texture, appearance, and flavor. Enhancing emulsion stability during transportation, storage, and use not only extends shelf life but also boosts market reliability and consumer trust. This review explores emulsion destabilization mechanisms, evaluates the influencing factors, and discusses strategies to assess and enhance stability. The text outlines key emulsion stabilization methods, focusing on recent progress in emulsifier development, including Pickering particles. This review highlights the application of proteins, polysaccharides, polyphenols, and their complexes as emulsifiers in stabilizing food emulsions. It also explores their potential to enhance product performance while addressing consumer demand and sustainability goals.
乳液作为具有多尺度和多相结构的热力学不稳定体系，会随着时间自然地发生不稳定现象。它们的稳定性在食品、化妆品和化学材料等行业中起着至关重要的作用。对于基于乳液的食品而言，稳定性对于保持其营养价值、质地、外观和风味至关重要。在运输、储存和使用过程中提高乳液稳定性不仅可以延长保质期，还能增强市场可靠性和消费者信任度。本综述探讨了乳液不稳定机制，评估了影响因素，并讨论了评估和增强稳定性的策略。本文概述了关键的乳液稳定方法，重点关注乳化剂开发的最新进展，包括皮克林颗粒。本综述强调了蛋白质、多糖、多酚及其复合物作为乳化剂在稳定食品乳液方面的应用。它还探讨了它们在满足消费者需求和可持续发展目标的同时提高产品性能的潜力。
