Progress on the Application of Polyphenol-Polysaccharide Complexes in Food-Grade Pickering Emulsions

Abstract

A Pickering emulsion is an emulsion stabilized by solid particles. As most natural colloidal particles used for stabilizing Pickering emulsions have poor emulsifying performance, it is necessary to improve their emulsifying performance. At present, protein-based particles have been widely applied in food-grade Pickering emulsions, while polysaccharide-based particles have scarcely been researched. Compared with pure and mixed polysaccharide particles, non-covalent and covalent complexes between polyphenols and polysaccharides not only have excellent emulsifying performance, but also can improve the oxidation stability of Pickering emulsions and endow it with controllable rheological properties, and broad-spectrum antibacterial properties. However, there are very few systematic reviews on the application of polyphenol-polysaccharide complexes in food-grade Pickering emulsions. Therefore, beginning with an introduction to the stability mechanism of Pickering emulsions and the formation mechanism of polyphenol-polysaccharide complexes, this article reviews the application of polyphenol-polysaccharide complexes in food-grade Pickering emulsions to provide a reference for the application of polyphenol-polysaccharide complexes in food, medicine, cosmetics and other fields.

Keywords

• polyphenols-polysaccharides complexes; formation mechanism; pickering emulsions; stability mechanism; application