中国农业科学 ›› 2024, Vol. 57 ›› Issue (17): 3469-3481.doi: 10.3864/j.issn.0578-1752.2024.17.012

• 食品科学与工程 • 上一篇    下一篇

不同形貌固体颗粒在Pickering乳液界面吸附特性的研究进展

路力榕(), 姚晓琳(), 李丹, 韦湘滢, 岳娟, 伊高阳   

  1. 陕西科技大学食品科学与工程学院,西安 710021
  • 收稿日期:2024-04-08 接受日期:2024-06-24 出版日期:2024-09-01 发布日期:2024-09-04
  • 通信作者:
    姚晓琳,Tel:15377595212;E-mail:
  • 联系方式: 路力榕,Tel:15117296059;E-mail:2197564179@qq.com。
  • 基金资助:
    国家自然科学基金(32272475); 国家自然科学基金(32302276); 陕西省科技厅“杰出青年基金”项目(2023-JC-QN-0198); 陕西省教育厅服务地方项目(22JC013)

Research Progress on Adsorption Properties of Solid Particles with Different Morphologies at the Interface of Pickering Emulsions

LU LiRong(), YAO XiaoLin(), LI Dan, WEI XiangYing, YUE Juan, YI GaoYang   

  1. College of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021
  • Received:2024-04-08 Accepted:2024-06-24 Published:2024-09-01 Online:2024-09-04

摘要:

Pickering乳液是以固体颗粒为稳定剂的一种新兴乳液,固体颗粒可通过不可逆吸附紧密排列在油-水界面形成单层膜或多层膜,为液滴提供空间物理屏障。相比于传统乳液,Pickering乳液因高稳定性、低毒性、低成本、绿色无污染等优点,受到研究者的广泛关注。Pickering乳液的稳定性受多种因素影响,如固体颗粒性质、浓度、pH、制备方式等,其中固体颗粒的形貌是决定其界面吸附行为及稳定乳液能力的重要因素之一。固体颗粒形貌不同,其吸附于油-水界面稳定乳液的作用方式也不同,主要包括静电相互作用、毛细管力、相互缠结形成三维网络结构等。然而,关于不同形貌固体颗粒对Pickering乳液界面吸附特性的影响,目前尚无系统的深入归纳。基于此,本文综述了近年来国内外用于稳定Pickering乳液的不同形貌固体颗粒类型,包括球形、棒状、线状、片状、立方体、纳米管、哑铃状、椭圆状和盘状等,重点总结了不同形貌固体颗粒稳定Pickering乳液的界面吸附特性,如吸附活性、排列组装行为、颗粒间相互作用及乳液黏度等。基于Pickering乳液的特殊界面吸附性能,阐述了其在活性组分包载递送、脂质替代、界面催化、抗菌等食品领域的应用,并进一步讨论了非球形固体颗粒稳定Pickering乳液研究中存在的问题,分析了用于活性组分包载递送的发展潜力,以期为不同形貌固体颗粒稳定Pickering乳液的深入研究及应用提供参考。

关键词: 固体颗粒, 不同形貌, Pickering乳液, 界面吸附特性, 食品领域

Abstract:

Pickering emulsions represent a novel type of emulsion that employs solid particles as stabilizers. Solid particles can be tightly arranged at the oil-water interface by irreversible adsorption to form a monolayer or multilayer film, providing a spatial physical barrier for droplets. Compared with traditional emulsions, Pickering emulsions have attracted wide attention due to their advantages of high stability, low toxicity and low cost. The stability of Pickering emulsion is affected by many factors, such as solid particle properties, concentration, pH and preparation method, etc. Among them, the morphology of solid particles is one of the important factors that determines the interface adsorption behavior and the stabilization ability of emulsion. The different morphology of the solid particles leads to different ways of stabilizing the emulsion at the oil-water interface, mainly includes electrostatic interaction, capillary force, and mutual entanglement to form three-dimensional network structure. However, there is currently no systematic summary on the effects of solid particles with different morphologies on the interfacial adsorption characteristics of Pickering emulsions. Based on this, this review summarized the types of solid particles with different morphologies used to stabilize Pickering emulsions at home and abroad in recent years, including spherical, rod-like, thread-like, flaky, cubic, nanotube, dumbbell, ellipsoid and disc-like, etc. It focused on their interfacial adsorption properties for stabilizing Pickering emulsions, such as adsorption activity, arrangement and assembly behavior, inter-particle interactions and emulsion viscosity, etc. Based on the special interfacial adsorption properties of Pickering emulsions, the applications of Pickering emulsions in food fields such as active component encapsulation and delivery, lipid substitution, interfacial catalysis, antimicrobial and so on were reviewed. Furthermore, the study discussed the problems in the study of Pickering emulsions stabilized by non-spherical solid particles, and analyzed the development potential for active component encapsulation and delivery. The review provided the reference for the in-depth research and application of Pickering emulsions stabilized by solid particles with different morphologies.

Key words: solid particles, different morphologies, Pickering emulsions, interfacial adsorption properties, food field