Ruoning Zhang, Like Mao, Yao Lu, Peihua Ma, Yanxiang Gao, Song Miao
{"title":"油包水高内相乳液的界面与体相工程:一种稳定与应用的清洁标签策略","authors":"Ruoning Zhang, Like Mao, Yao Lu, Peihua Ma, Yanxiang Gao, Song Miao","doi":"10.1111/1541-4337.70247","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The integration of water into food systems as water-in-oil (W/O) high internal phase emulsions (HIPEs) offers a promising approach to reduce fat content and facilitate bioactive delivery. However, their thermodynamic instability, driven by extensive interfacial areas and mobile water phases, poses significant formulation challenges. It is significant to develop clean-label stabilizers to replace synthetic surfactants to stabilize W/O HIPEs. This review examined the design principles of W/O HIPEs, based on the clean-label concept, with a focus on how interfacial and/or bulk phase engineering influenced the stability and functionality of emulsions. It provided a comprehensive overview of natural ingredients and biopolymer-based particles/microgels, focusing on their roles in fat replacement, bioactive encapsulation, controlled release, and novel material applications. Major challenges in W/O HIPEs included phase inversion and separation, underscoring the need for effective stabilizer designs. Traditionally, polyglycerol polyricinoleate (PGPR) has been used as a stabilizer, but its synthetic nature and potential toxicity drive demand for clean-label alternatives. The combination of particles with biopolymers can enhance the hydrophobicity and emulsification, reducing PGPR reliance. Additionally, the use of biopolymers to thicken or gel the oil and water phases can further restrict droplet mobility, mitigating phase separation. Dual-stabilization approaches with the integration of interfacial and bulk stabilizers offer great potential to enhance the kinetic stability of emulsions. However, controlled destabilization in W/O HIPEs can be advantageous, improving oral lubrication, bioactive/flavor release, and 3D printing adaptability. Future efforts should prioritize plant-based stabilizers, synergistic mechanisms, and structural dynamics during processing and oral consumption to scale clean-label W/O HIPEs.</p>\n </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1000,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Interface and Bulk Phase Engineering in Water-in-Oil High Internal Phase Emulsion: A Clean-Label Strategy for Stabilization and Application\",\"authors\":\"Ruoning Zhang, Like Mao, Yao Lu, Peihua Ma, Yanxiang Gao, Song Miao\",\"doi\":\"10.1111/1541-4337.70247\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>The integration of water into food systems as water-in-oil (W/O) high internal phase emulsions (HIPEs) offers a promising approach to reduce fat content and facilitate bioactive delivery. However, their thermodynamic instability, driven by extensive interfacial areas and mobile water phases, poses significant formulation challenges. It is significant to develop clean-label stabilizers to replace synthetic surfactants to stabilize W/O HIPEs. This review examined the design principles of W/O HIPEs, based on the clean-label concept, with a focus on how interfacial and/or bulk phase engineering influenced the stability and functionality of emulsions. It provided a comprehensive overview of natural ingredients and biopolymer-based particles/microgels, focusing on their roles in fat replacement, bioactive encapsulation, controlled release, and novel material applications. Major challenges in W/O HIPEs included phase inversion and separation, underscoring the need for effective stabilizer designs. Traditionally, polyglycerol polyricinoleate (PGPR) has been used as a stabilizer, but its synthetic nature and potential toxicity drive demand for clean-label alternatives. The combination of particles with biopolymers can enhance the hydrophobicity and emulsification, reducing PGPR reliance. Additionally, the use of biopolymers to thicken or gel the oil and water phases can further restrict droplet mobility, mitigating phase separation. Dual-stabilization approaches with the integration of interfacial and bulk stabilizers offer great potential to enhance the kinetic stability of emulsions. However, controlled destabilization in W/O HIPEs can be advantageous, improving oral lubrication, bioactive/flavor release, and 3D printing adaptability. Future efforts should prioritize plant-based stabilizers, synergistic mechanisms, and structural dynamics during processing and oral consumption to scale clean-label W/O HIPEs.</p>\\n </div>\",\"PeriodicalId\":155,\"journal\":{\"name\":\"Comprehensive Reviews in Food Science and Food Safety\",\"volume\":\"24 5\",\"pages\":\"\"},\"PeriodicalIF\":14.1000,\"publicationDate\":\"2025-08-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Comprehensive Reviews in Food Science and Food Safety\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://ift.onlinelibrary.wiley.com/doi/10.1111/1541-4337.70247\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Comprehensive Reviews in Food Science and Food Safety","FirstCategoryId":"97","ListUrlMain":"https://ift.onlinelibrary.wiley.com/doi/10.1111/1541-4337.70247","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Interface and Bulk Phase Engineering in Water-in-Oil High Internal Phase Emulsion: A Clean-Label Strategy for Stabilization and Application
The integration of water into food systems as water-in-oil (W/O) high internal phase emulsions (HIPEs) offers a promising approach to reduce fat content and facilitate bioactive delivery. However, their thermodynamic instability, driven by extensive interfacial areas and mobile water phases, poses significant formulation challenges. It is significant to develop clean-label stabilizers to replace synthetic surfactants to stabilize W/O HIPEs. This review examined the design principles of W/O HIPEs, based on the clean-label concept, with a focus on how interfacial and/or bulk phase engineering influenced the stability and functionality of emulsions. It provided a comprehensive overview of natural ingredients and biopolymer-based particles/microgels, focusing on their roles in fat replacement, bioactive encapsulation, controlled release, and novel material applications. Major challenges in W/O HIPEs included phase inversion and separation, underscoring the need for effective stabilizer designs. Traditionally, polyglycerol polyricinoleate (PGPR) has been used as a stabilizer, but its synthetic nature and potential toxicity drive demand for clean-label alternatives. The combination of particles with biopolymers can enhance the hydrophobicity and emulsification, reducing PGPR reliance. Additionally, the use of biopolymers to thicken or gel the oil and water phases can further restrict droplet mobility, mitigating phase separation. Dual-stabilization approaches with the integration of interfacial and bulk stabilizers offer great potential to enhance the kinetic stability of emulsions. However, controlled destabilization in W/O HIPEs can be advantageous, improving oral lubrication, bioactive/flavor release, and 3D printing adaptability. Future efforts should prioritize plant-based stabilizers, synergistic mechanisms, and structural dynamics during processing and oral consumption to scale clean-label W/O HIPEs.
期刊介绍:
Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology.
CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results.
Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity.
The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.