Food matrices contain electrically charged particles, which interact with each other and with the media and are produced via several interface processes and mechanisms. The understanding of electric charge interactions is complex and essential towards the development of food systems since they can determine the type of particle-particle and particle-media interactions. They strongly affect stability, rheological behavior, sedimentation, re-dispersion, filtration, shelf life, texture, flavor, and color; thus, importantly influencing food structure and stability. One of the most useful parameters that allow the study of electric interactions in food systems is the zeta potential (ZP). It is possible to find a variety of laboratory instruments designed for its evaluation. ZP is an important property for the characterization of dispersed systems in which sample preparation and measuring methods play a key role to obtain reliable and reproducible results. The use of this parameter has increased in a number of fluid food systems such as alcoholic beverages, juices, extracts, coffee, milk, yoghurt, and edible films, most of which are described in this review. There is a wide amplitude in the number of relevant publications in the literature involving ZP for different products and this is reflected in the length of the different sections of this document. This work depicts a thorough review of the main theoretical principles, applications, and relevance of this parameter in food science and technology.

食品基质包含带电粒子，带电粒子相互之间以及与介质相互作用，并通过多种界面过程和机制产生。对电荷相互作用的理解是复杂的，对于食品系统的发展至关重要，因为它们可以确定颗粒-颗粒相互作用和颗粒-介质相互作用的类型。它们强烈影响稳定性，流变性，沉降，再分散，过滤，保质期，质地，风味和颜色。因此，重要影响食品的结构和稳定性。允许研究食品系统中电子相互作用的最有用的参数之一是zeta电位（ZP）。可以找到各种用于评估的实验室仪器。ZP是表征分散系统的重要属性，在该系统中，样品制备和测量方法在获得可靠和可重复的结果中起着关键作用。此参数在许多液体食品系统中的使用有所增加，例如含酒精的饮料，果汁，提取物，咖啡，牛奶，酸奶和可食用的薄膜，其中的大多数已在本文中进行了介绍。在涉及ZP的不同产品的文献中，相关出版物的数量大为增加，这反映在本文档不同部分的长度上。这项工作描绘了对主要理论原理，应用以及该参数在食品科学和技术中的相关性的全面回顾。