Emulsion and its application in the food field: An update review

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY
eFood Pub Date : 2023-07-24 DOI:10.1002/efd2.102
Yitong Wang, Chao Ai, Hui Wang, Chong Chen, Hui Teng, Jianbo Xiao, Lei Chen
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引用次数: 0

Abstract

Natural emulsifier-stabilized emulsions have garnered a significant amount of attention in many industries including foods, pharmaceuticals, cosmetics, health care formulations, paints, polymer blends and oils. Various methods have been used to improve the bioavailability of functional substances, such as microemulsions, nanoemulsions, Pickering emulsions, and complexes. Over recent years, emulsions have been increasingly investigated due to their potential as drug-delivery vehicles for a wide range of application. In this review, we discuss some recent publications in the area of various emulsions in the food filed, detailed analysis of the mechanisms for different methods of preparation, compared with the different composition conditions on the stability. In addition, the above conditions affect the properties of the emulsions, but also affect functional activity. According to the current research status, some suggestions are put forward for further study.

Abstract Image

乳剂及其在食品领域的应用综述
天然乳化剂稳定的乳剂在食品、制药、化妆品、保健配方、油漆、聚合物混合物和油等许多行业中获得了大量的关注。各种方法已被用于提高功能物质的生物利用度,如微乳、纳米乳、皮克林乳和配合物。近年来,乳剂作为一种具有广泛应用潜力的药物传递载体,受到了越来越多的研究。本文综述了近年来在食品领域发表的各种乳剂的研究成果,详细分析了不同制备方法的机理,比较了不同组成条件对乳剂稳定性的影响。此外,上述条件影响乳剂的性质,也影响功能活性。根据目前的研究现状,提出了进一步研究的建议。
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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
期刊介绍: eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)
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