Recent Advances on the Generation, Stabilization, and Potential Applications of Double Emulsions Based on the Microfluidic Strategy

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Engineering Reviews Pub Date : 2023-11-06 DOI:10.1007/s12393-023-09361-3

Xiangying Wei, Xiaolin Yao, Juan Yue, Guoliang Li, Ning Liu, Dan Li, Dan Yang, Yapeng Fang, Katsuyoshi Nishinari, Mouming Zhao

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Abstract

Double emulsions (DEs) have attracted wide attention because of its excellent encapsulation of hydrophilic and hydrophobic bioactives simultaneously. Nevertheless, the uncontrollable formation and poor stability of DEs limit their further application. Microfluidic technology is a novel strategy to produce DEs with exceptional monodispersity, excellent uniformity, configurable sizes, and adjustable internal droplet numbers. This review mainly summarized the advances of generation and stabilization of DEs based on the microfluidic strategy. We comprehensively focused on the fabrication of DEs under four different types of microfluidic chips and two common curing methods (in situ ultraviolet polymerization and in situ gelation) for DE stabilization, as well as the potential applications in bioactive loading. Also, the problem of efficient generation of microfluidic-produced droplets was raised, and the corresponding solutions were proposed. It could provide theoretical guidance on the development of DE formation and application based on the microfluidic strategy in the food industry.

Graphical Abstract

Abstract Image

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基于微流体策略的双乳液生成、稳定和潜在应用的最新进展

双乳液（DEs）因其能同时出色地包裹亲水性和疏水性生物活性物质而受到广泛关注。然而，双乳液形成的不可控性和稳定性较差限制了其进一步的应用。微流体技术是一种新的策略，可以生产出具有优异的单分散性、极佳的均匀性、可配置的尺寸和可调节的内部液滴数的 DEs。本综述主要总结了基于微流体策略的 DEs 生成和稳定的进展。我们全面关注了四种不同类型微流控芯片下 DE 的制备、两种常用的 DE 稳定固化方法（原位紫外聚合和原位凝胶化）以及在生物活性负载中的潜在应用。此外，还提出了微流控生产液滴的高效生成问题，并提出了相应的解决方案。该研究为食品工业中基于微流控策略的 DE 形成与应用的发展提供了理论指导。

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来源期刊

Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-

CiteScore

14.20

自引率

1.50%

发文量

审稿时长

>12 weeks

期刊介绍： Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.