Food-grade High Internal Phase Pickering Emulsions: Food-grade Solid Particles, Stabilization Mechanisms and Application in Encapsulating Probiotics

YIN Yaxin; LIU Qirui; WANG Zhicheng; DU Qiwei; ZHANG Tao; PAN Daodong; TU Maolin

doi:10.13386/j.issn1002-0306.2024060018

Volume 46 Issue 8

Apr. 2025

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Science and Technology of Food Industry > 2025 > 46(8): 411-419. > DOI: 10.13386/j.issn1002-0306.2024060018

YIN Yaxin, LIU Qirui, WANG Zhicheng, et al. Food-grade High Internal Phase Pickering Emulsions: Food-grade Solid Particles, Stabilization Mechanisms and Application in Encapsulating Probiotics[J]. Science and Technology of Food Industry, 2025, 46(8): 411−419. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060018.

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Food-grade High Internal Phase Pickering Emulsions: Food-grade Solid Particles, Stabilization Mechanisms and Application in Encapsulating Probiotics

College of Food Science and Engineering, Ningbo University, Ningbo 315800, China

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Received Date: June 05, 2024
Available Online: February 11, 2025

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Abstract

Abstract

Probiotics are live microorganisms that provide various health benefits, such as enhancing immune function and regulating gut microbiota. However, their high sensitivity to environmental conditions makes them prone to inactivation during production, storage, and use. The microstructure of high internal phase Pickering emulsions (HIPPEs) droplets can accommodate probiotics in the oil phase, protecting them from contact with water and thereby improving their survival rate. Here, the various types of food-grade solid particles used to stabilize Pickering emulsions and their mechanisms are firstly reviewed in this paper, including wetting properties at the interface, steric hindrance mechanisms, and three-dimensional network mechanisms. Furthermore, the application of HIPPEs in probiotic encapsulation is elaborated, focusing on the characteristics and differences of various types of HIPPEs in terms of probiotic encapsulation and delivery. Finally, the development prospects and future research directions of HIPPEs are discussed, aiming to provide a theoretical basis and new ideas for the development of probiotic encapsulation technologies.
- high internal phase Pickering emulsion,
- food-grade solid particles,
- probiotics,
- encapsulation technology,
- viability

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