Pickering emulsions stabilized by biopolymer-based nanoparticles or hybrid particles for the development of food packaging films: A review

In recent years, biopolymer-based colloidal particles have been utilized to fabricate Pickering emulsions, which have attracted widespread attention due to their higher stability and unique functionalities. The incorporation of biopolymer-based particle-stabilized Pickering emulsions in the development of packaging films is an effective procedure that enhances performance and bioactive activities, with multiple applications in the field of food preservation. This paper reviews the stabilization mechanism of Pickering emulsion and the available biopolymer-based Pickering particles that can be used for developing packaging films. Additionally, the effects of incorporating biopolymer-based Pickering emulsions on the microstructure, physical properties, optical properties, barrier properties, antibacterial and antioxidant activities of packaging films are emphatically summarized. In addition, the potential applications of Pickering emulsion-added films in preserving fruits and vegetables, extending meat and baking products shelf-life, and detecting seafood freshness were discussed. Based on these findings, future perspectives include: (1) investigating the efficacy of Pickering emulsion in packaging films to control the release of bioactive ingredients, (2) developing Pickering emulsions loaded with natural bioactive ingredients to expand the types of existing Pickering emulsion packaging films, and (3) fabricating colorimetric films based on Pickering emulsions and exploring the underlying film-forming mechanism. This review will provide references for promoting the application of Pickering emulsions in food packaging.