Emerging frontiers in water-in-oil-in-water emulsion systems: Synergistic interfacial-gelation strategies for stability optimization and multifunctional applications

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2025-10-06 DOI:10.1016/j.tifs.2025.105366

Lijia Li , Xixi Wu , Xiangyun Tan , Fei Teng , Yang Li

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引用次数: 0

Abstract

Background

W/O/W emulsion systems, with their hierarchical “water-oil-water” structure, are pivotal for encapsulating hydrophilic and lipophilic compounds, enabling controlled release and fat reduction in food applications. However, their inherent instability—driven by dual interfacial tensions, coalescence, and osmotic imbalances—limits practical utility. Interfacial enhancement and gelation have emerged as transformative strategies to address these challenges. These approaches synergistically stabilize emulsion architecture while expanding functional adaptability, positioning them as critical innovations in advancing food science and bioactive delivery. Therefore, it is necessary to explore the effect of these two methods on the performance and application of W/O/W emulsion systems.

Scope and approach

This review systematically analyzes the physicochemical principles, fabrication methods, and destabilization mechanisms of W/O/W emulsions. On this basis, the effects of interfacial enhancement and gelation strategies on the performance and application capabilities of W/O/W emulsions were investigated.

Key findings and conclusions

W/O/W emulsions exhibit unique potential for dual encapsulation and controlled release, offering distinct application advantages including simultaneous delivery of hydrophilic and lipophilic bioactives, fat reduction in food products, protection of sensitive compounds from degradation, and targeted/sustained release capabilities. However, these systems face intrinsic stability challenges that must be addressed to fully realize their functional potential. Interfacial enhancement mitigates coalescence and Ostwald ripening by optimizing interfacial mechanical properties, while gelation restricts phase mobility through network confinement. Their synergistic application enables tailored functionalities such as pH-responsive delivery, texture customization, and improved bioactive protection. Future advancements require scalable production methods, stimuli-responsive materials, and interdisciplinary integration to expand their role in sustainable food innovation and precision nutrient delivery. The objective of this review is to provide novel perspectives on the research and development of W/O/W emulsion systems and to establish a theoretical foundation for future applications.

Abstract Image

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油包水乳液体系的新兴前沿：用于稳定性优化和多功能应用的协同界面凝胶化策略

W/O/W乳液体系具有“水-油-水”的分层结构，对于封装亲水和亲脂化合物至关重要，可以在食品应用中实现控释和减脂。然而，它们固有的不稳定性——由双重界面张力、聚结和渗透不平衡驱动——限制了实际用途。界面增强和凝胶化已成为应对这些挑战的变革性策略。这些方法协同稳定乳液结构，同时扩大功能适应性，将其定位为推进食品科学和生物活性输送的关键创新。因此，有必要探讨这两种方法对水/油/水乳液体系性能和应用的影响。本文系统地分析了水乳状液的理化原理、制备方法和失稳机理。在此基础上，研究了界面增强和凝胶化策略对水乳状液性能和应用能力的影响。sw /O/W乳剂具有独特的双包封和控释潜力，具有独特的应用优势，包括同时递送亲水性和亲脂性生物活性，减少食品中的脂肪，保护敏感化合物不被降解，以及靶向/缓释能力。然而，这些系统面临着内在稳定性的挑战，必须解决这些问题才能充分发挥其功能潜力。界面增强通过优化界面力学性能来减缓聚结和奥斯特瓦尔德成熟，而凝胶化通过网络限制相迁移。它们的协同应用可实现定制功能，如ph响应递送，纹理定制和改进的生物活性保护。未来的进步需要可扩展的生产方法、刺激响应材料和跨学科整合，以扩大其在可持续食品创新和精确营养输送中的作用。本文旨在为水/油/水乳状液体系的研究和发展提供新的视角，并为今后的应用奠定理论基础。

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.