Abstract
The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.
Highlights
Emulsions are colloidal dispersions that consist of at least two immiscible fluids, with one of them being dispersed in the other in the form of small droplets [1]
The droplet size plays a critical role in the degradation of curcumin
The bioavailability of coenzyme Q10 nanoemulsion in vivo increased 1.8-fold compared with coenzyme Q10 dissolved in oil Despite their ability to increase the bioavailability of hydrophobic bioactive compounds, the application of nanoemulsions does encounter some practical challenges
Summary
Emulsions are colloidal dispersions that consist of at least two immiscible fluids (normally water and oil), with one of them being dispersed in the other in the form of small droplets [1]. Conventional emulsions do have some limitations for certain applications within the food industry They are susceptible to breakdown through physical instability mechanisms, such as gravitational separation and droplet aggregation. There has been growing interest in improving the healthiness, sustainability, and safety of foods in order to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns In this context, there has been a trend toward the exploration of more advanced emulsion systems that have novel or improved functional attributes, such as reduced calories [3], controlled digestion behavior [4], and increased bioavailability of bioactives [5].
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