Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends

Area of Science:

• Food Science and Technology
• Materials Science
• Biotechnology

Background:

• Protein-based high internal-phase Pickering emulsions (HIPPEs) are gaining traction for their unique textural properties and suitability for 3D printing.
• HIPPEs stability is critical for their performance in 3D printing applications and their suitability as dysphagia foods, impacting texture and swallowing behavior.

Purpose of the Study:

• To comprehensively review factors influencing the formation and stability of protein-based HIPPEs.
• To explore strategies for enhancing HIPPEs stability.
• To uncover the relationship between protein particle interfacial behavior, HIPPEs stability, and their applications in 3D printing and dysphagia food.

Main Methods:

• Literature review focusing on protein-based Pickering particles and high internal-phase emulsions.
• Analysis of studies on factors affecting emulsion stability, including particle properties and processing conditions.
• Synthesis of information on the application of HIPPEs in 3D printing and dysphagia food development.

Main Results:

• Protein-based HIPPEs offer advantages like moist, soft textures and good printability, crucial for dysphagia diets.
• HIPPEs stability is influenced by protein particle characteristics and interfacial behavior.
• The integration of 3D printing and dysphagia food development presents significant opportunities for HIPPEs.

Conclusions:

• Further research is needed on novel protein sources, mathematical modeling of stability, advanced 3D printing techniques, and comprehensive evaluation systems for HIPPEs-based dysphagia foods.
• Understanding the link between rheology, oral processing, and swallowing is essential for optimizing texture and mouthfeel.
• Exploring nutrition retention and texture behavior throughout processing and consumption is vital for future development.