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Recent advances in improving stability of food emulsion by plant polysaccharides
Ist Teil von
Food research international, 2020-11, Vol.137, p.109376-109376, Article 109376
Ort / Verlag
Canada: Elsevier Ltd
Erscheinungsjahr
2020
Link zum Volltext
Quelle
Elsevier ScienceDirect Journals Complete
Beschreibungen/Notizen
[Display omitted]
•Emulsions stabilized by the single emulsifier are susceptible to instability.•Plant polysaccharides have good emulsifying and thickening properties.•Different plant polysaccharides have different mechanisms for improving emulsion stability.•The application of plant polysaccharides in emulsions is summarized.
Emulsion is considered to be an excellent system for delivering nutraceuticals, but instability limits the application of the emulsion. Adding stabilizers is an effective method to improve the stability of the emulsion. Due to safety concerns, stabilizers from natural resources are attracting more and more attentions in food industry. Plant polysaccharides are natural biopolymers which are widely distributed in the cells of plants. Many plant polysaccharides have been shown good emulsifying and thickening effects, therefore, they are widely used as stabilizers in emulsions. The application of plant polysaccharides in improving emulsion stability was reviewed in this paper. Firstly, the factors affecting the stability of the emulsion were elaborated in detail. On this basis, the methods of improving the stability of the emulsion were discussed. Furthermore, the effects of the plant polysaccharide structures on emulsion stability were explained, such as the molecular weight of the polysaccharide, the hydrophobic group of the polysaccharide, and the protein content of the polysaccharide. Additionally, the application of several common plant polysaccharides and their derivatives in emulsions were introduced. It is hoped that this review can provide sufficient theoretical basis for application of plant polysaccharides in emulsions in the future.