Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products

Abstract

BackgroundMeat products have higher animal fat content to enhance sensory and technological characteristics; however, more saturated fatty acids might lead to specific physiological disorders such as high cholesterol, cardiovascular diseases, and obesity. Hence, the increasing demand for healthier meat products has provoked the development of novel fat substitutes. High internal phase Pickering emulsions (HIPPEs) could be a viable option to produce high-quality fat-substituted meat products with a desirable nutritional profile. Scope and approachHIPPEs stabilized by natural modified biopolymers, specifically proteins and polysaccharides, are gaining popularity due to their unique properties, where the dispersed phase occupies a significant volume fraction than the continuous phase, which leads to semi-solid characteristics, making them versatile for various food applications, especially for fat substitution in meat products. This review provides a comprehensive overview of the preparation technologies that modify solid particles based on proteins and polysaccharides to fabricate HIPPEs. Key findings and conclusionsThe findings of this review paper highlight the several advantages of HIPPEs, including reduced fat content, enhanced sensory properties, and improved stability. Besides, using natural biopolymers as Pickering particles offers a sustainable and environmentally friendly approach. HIPPEs have emerged as promising fat replacers in meat products due to their excellent solid gel-like structure mimicking the characteristics of the required fat. Furthermore, various functional additives could further enhance the nutritional quality.