Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications

作者：Quanyu Zhang, Baohua Kong, Haotian Liu, Xin Du, Fangda Sun, Xiufang Xia · 发表于：Comprehensive Reviews in Food Science and Food Safety · 年份：2024 · DOI：10.1111/1541-4337.13279 · 被引用次数：35 · 研究领域：Pickering emulsions and particle stabilization、Nanocomposite Films for Food Packaging、Proteins in Food Systems

Pickering emulsion (PE) technology effectively addresses the issues of poor compatibility and low retention of hydrophobic active ingredients in food packaging. Nonetheless, it is important to recognize that each stage of the preparation process for PE films/coatings (PEFCs) can significantly influence their functional properties. With the fundamental considerations of environmental friendliness and human safety, this review extensively explores the potential of raw materials for PEFC and introduces the preparation methods of nanoparticles, emulsification technology, and film-forming techniques. The critical factors that impact the performance of PEFC during the preparation process are analyzed to enhance food preservation effectiveness. Moreover, the latest advancements in PE packaging across diverse food applications are summarized, along with prospects for innovative food packaging materials. Finally, the preservation mechanism and application safety have been systematically elucidated. The study revealed that the PEFCs provide structural flexibility, where designable nanoparticles offer unique functional properties for intelligent control over active ingredient release. The selection of the dispersed and continuous phases, along with component proportions, can be customized for specific food characteristics and storage conditions. By employing suitable preparation and emulsification techniques, the stability of the emulsion can be improved, thereby enhancing the effective...