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

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.
• Their stability is critical for successful application in 3D printing and for ensuring desirable texture and swallowing behavior in dysphagia foods.

Purpose of the Study:

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

Main Methods:

• Literature review focusing on protein-based Pickering particles and emulsion stabilization.
• Analysis of interfacial behavior of protein particles in emulsion formation.
• Examination of studies linking HIPPEs properties to 3D printing and dysphagia food applications.

Main Results:

• HIPPEs offer moist, soft, creamy textures ideal for dysphagia diets and effective 3D printing.
• Particle interfacial behavior significantly impacts HIPPEs stability, influencing texture and printability.
• The synergy between 3D printing and dysphagia food development is a growing area.

Conclusions:

• Further research is needed on novel protein sources, mathematical modeling of stability, advanced 3D printing techniques, and comprehensive evaluation of oral processing and nutritional aspects.
• Optimizing HIPPEs stability is crucial for advancing their use in innovative dysphagia food products.
• Interdisciplinary approaches combining materials science, food technology, and biomedical engineering will drive future developments.