Plant protein-based high internal phase Pickering emulsions: Functional properties and potential food applications

Abstract

Plant proteins are of interest to the food science, biopharmaceutical, and environmental engineering fields due to their excellent surface properties, biocompatibility, biodegradability, biosafety, and sustainability. However, there are still numerous challenges to overcome before they can be widely used in industrial production. To this end, this paper details the factors affecting the structure and performance of high internal phase Pickering emulsions (HIPPEs) made with plant proteins as stabilizers. Moreover, strategies to stabilize HIPPEs by plant-based proteins are reviewed. Finally, the emerging research trends focusing on the potential applications of HIPPEs in the food industry are highlighted, particularly as a substitute for trans and saturated fats, nutrient encapsulation and delivery, 3D printing foods and complex porous material design. This review not only provides cutting-edge knowledge on the construction of stable plant protein HIPPEs, but also lays a theoretical basis for their industrial production.

Keywords

• Plant proteins
• High internal phase Pickering emulsions
• Fat replacements
• Encapsulation and release
• 3D printing food
• Porous material design