Recent advances in improving stability of food emulsion by plant polysaccharides

Abstract

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.

Keywords: Electrostatic interactions; Emulsion; Interface; Plant polysaccharides; Polysaccharide characteristics; Stability; Steric interactions.