Emulsion-based Delivery Systems Research Articles

Enhancing Stability and Antioxidant Activity of Resveratrol-Loaded Emulsions by Ovalbumin-Dextran Conjugates.

A reliable strategy for improving the stability and shelf life of protein-stabilized systems is by covalently attaching the protein onto a polysaccharide. In this study, ovalbumin (OVA) was modified with dextran (DEX) of different molecular weights by the Maillard reaction, and was used to enhance the stability of emulsions loaded with resveratrol. The surface hydrophobicity, thermal stability, and FT-IR spectroscopy of the OVA-DEX conjugates were evaluated. The results showed that the surface hydrophobicity of OVA decreased, while the thermal stability of OVA was significantly improved after DEX covalent modification. The OVA-DEX1k-stabilized emulsion exhibited high encapsulation efficiency of resveratrol, with the value of 89.0%. In addition, OVA-DEX was considerably more effective in droplet stabilization against different environmental stresses (heat, pH, and ionic strength). After 28 days of storage at 25 °C, the OVA-stabilized emulsion showed faster decomposition of resveratrol, whereas the OVA-DEX-conjugate-stabilized emulsion had approximately 73% retention of resveratrol. Moreover, the antioxidant activity of resveratrol-loaded emulsions stabilized by OVA-DEX was higher during storage under different temperatures. These results proved that the OVA-DEX conjugates had the potential to form stable, food-grade emulsion-based delivery systems against environmental stresses, which strongly supports their potential in the field of food and biomedical applications.

Kinetic stability, gastrointestinal fate, and cytotoxicity of vitamin D3 emulsion incorporated with cricket protein-fructooligosaccharide conjugate

Vitamin D3 stability has been a concern in the functional food industry. Protein conjugated with saccharides showed potential for an improvement in vitamin D3 stability. Novel and sustainable proteins, such as cricket protein, are of interest worldwide. Therefore, this research examined the utilization of cricket protein-fructooligosaccharide (FOS) conjugates formed through the Maillard reaction as a delivery system for vitamin D3 in an oil-in-water (O/W) emulsion. O/W emulsions with vitamin D3 stabilized by cricket protein powder (CP), cricket protein-FOS mixture (CPM), and cricket protein-FOS conjugates (CPF) with varying concentrations (0.3%, 0.5%, and 1.0% w/v). All emulsions had di-modal distributions with mean particle size diameters (D [4,3]) between 4.17 and 12.62 μm. The CPF emulsion had larger particle size diameters (8.46–12.62 μm) but less span value (3.26–4.76) when compared with CP and CPM (4.17–5.88 μm, 4.87–6.38). The storage stability of emulsions and vitamin D3 release (4 °C, 0–30 days) was improved by conjugated products. The CPF-stabilized vitamin D3 emulsions exhibited enhanced vitamin D3 bioaccessibility (37–54%), surpassing that of CP (27–34%) and CPM (32–37%). Furthermore, CPF showed superior vitamin D3 stability during in vitro gastrointestinal digestion. The concentration required for 50% inhibition of cell viability of CP, CPM, CPF, and CPF-vitamin D3 emulsion was 0.643, 0.552, 0.474, and 0.229 mg/mL, respectively, indicating low cytotoxic activity. These findings validate the effectiveness of cricket protein-FOS conjugates, particularly at a 1% (w/v) concentration, in improving the release of vitamin D3 in emulsion-based delivery systems and their potential for fortifying functional food products.

High internal phase Pickering emulsions stabilised by ultrasound-induced soy protein-β-glucan-catechin complex nanoparticles to enhance the stability and bioaccessibility of curcumin

Aims To evaluate the potential applications of soy protein–glucan–catechin (SGC) complexes prepared with different ultrasound times in stabilising high internal phase Pickering emulsion (HIPPE) and delivering curcumin. Methods The SGC complexes were characterised by particle size, morphology, zeta potential, Fourier transform infra-red, and fluorescence spectroscopy. Formation and stability of curcumin emulsions were monitored by droplet size, microstructure, rheological property, lipid oxidation, and in vitro digestion. Results Short-time ultrasound-induced complexes (SGC-U15) exhibited a small size and wettability of ∼82.5°. The chemical stability and bioaccessibility of curcumin was greatly improved by SGC-U15-stabilised HIPPEs, even after 70 days of storage, heating at 100 °C for 30 min, ultraviolet irradiation for 120 min, and in vitro digestion, owing to the formation of elastic gel-like structure at the oil/water interfaces. Conclusion Our findings may contribute to the design of emulsion-based delivery systems using ultrasound-induced protein–polysaccharide–polyphenol complexes.

The importance of lutein-plant based nanoencapsulation studies – An effort to improve clinical studies on the stability and bioaccessibility of lutein for health vision

Potential studies and evidence regarding nutrient nanoencapsulation combined with emulsion-based delivery systems are relatively limited. Therefore, for the importance issue of health vision, with this critical opinion to the editor is scientifically important to invite worldwide researchers to raise their concern for clinical research and the development of plant-based lutein nanoencapsulation in staple foods in alleviating nutritional problems for the eyes, which has not been reported before. This is in line with the WHO World Report which aimed to overcome the challenge regarding vision and galvanizing action, one of which is through innovation and research. With the hypothesis that, through this opinion will increase the awareness of scientists to improve clinical studies on the stability and bioaccessibility of lutein for health vision concern. As our hypothesis and objectives, we hope that this critical short opinion to the editor will assist efforts to reduce the burden of eye conditions and vision loss to achieve the Sustainable Development Goals (SDGs), particularly SDG 3.8 on universal health coverage through lutein-plant based nanoencapsulation clinical studies by worldwide researchers. Finally, it is very important and needed an effort to improve clinical studies focus on the stability and bioaccessibility of lutein for health vision via lutein-plant based nanoencapsulation approaches. Moreover, the benefit of lutein supplementation for the health vision might be limited by its bioaccessibility and bioavailability. Future studies and approaches should employ strategies that could overcome the foregoing limitations, of which is through nanoencapsulation approach. Something new has been synthesized in this work, "Because, every human eye, is the eye of the world".

Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources.

In recent years, the trend in the population towards consuming more natural and sustainable foods has increased significantly. This claim has led to the search for new sources of bioactive compounds and extraction methods that have less impact on the environment. Moreover, the formulation of systems to protect these compounds is also focusing on the use of ingredients of natural origin. This article reviews novel, natural alternative sources of bioactive compounds with a positive impact on sustainability. In addition, it also contains information on the most recent studies based on the use of natural (especially from plants) emulsifiers in the design of emulsion-based delivery systems to protect bioactive compounds. The properties of these natural-based emulsion-delivery systems, as well as their functionality, including in vitro and in vivo studies, are also discussed. This review provides relevant information on the latest advances in the development of emulsion delivery systems based on ingredients from sustainable natural sources.

The impacts of complexation and glycated conjugation on the performance of soy protein isolate-gum Arabic composites at the o/w interface for emulsion-based delivery systems

Complexation and glycation conjugation are the two most common routes to prepare protein-polysaccharide based encapsulant materials for food and pharmaceutical applications. It is very necessary to investigate the impacts of the two preparation routes on the structures, physicochemical and functional properties of protein-polysaccharide composites at both molecular and macroscopic levels. In this study, soy protein isolate (SPI)-gum Arabic (GA) composites were prepared through complexation and glycated conjugation and characterized by various analytical techniques. The functionality of SPI/GA composites as encapsulants was evaluated by using eugenol emulsion as a model. The composites prepared by conjugation showed better emulsifying and stabilizing abilities, lower release rate but higher skin penetration ability than complexes, which could be attributed to the slightly better interfacial tension reduction ability and electronegativity. The complexation and conjugation abilities of GA with glycinin (11S) and β-conglycinin (7S), two major individual proteins in SPI, were also evaluated by intrinsic fluorescence quenching method, grafting degree determination and molecular docking. The results indicated that 7S showed higher tendency to form conjugates with GA than 11 S while the two proteins had similar complexation affinities. Findings from this work is promising for the development of SPI-polysaccharide based encapsulation system for food and pharmaceutical applications. • SPI-GA composites were prepared by complexation and wet Maillard reaction based-conjugation. • Conjugation could better improve the encapsulation efficiency and storage stability of SPI-GA. • The better functionality of conjugates was contributed to the interfacial tension reduction ability and electronegativity. • The complexation and conjugation abilities of 11S and 7S with GA were firstly evaluated. • GA showed higher tendency to form conjugates with 7S rather than 11S.

Advances in emulsion-based delivery systems for nutraceuticals: Utilization of interfacial engineering approaches to control bioavailability.

Designing functional foods fortified with nutraceuticals is an important focus of modern food science with the aim of improving human health and wellbeing. However, many nutraceuticals have a low water solubility and poor physiochemical stability, which makes it challenging to incorporate into food matrices. Moreover, nutraceuticals may also have a low bioavailability after oral administration because they can either precipitate or chemically degrade, and/or might not be absorbed in the gastrointestinal tract. Numerous strategies have been developed and applied to encapsulate and deliver nutraceuticals. Emulsions are a kind of colloid delivery system where one phase is dispersed into another immiscible phase in the form of small droplets. These droplets have been widely used as carriers to improve the dispersibility, stability, and absorption of nutraceuticals. Many factors affect the formation and stability of emulsions, with the interfacial coating formed around the droplets by emulsifiers and other stabilizers being one of the most important. Hence, interfacial engineering principles are needed for the design and development of emulsions. Different approaches to interfacial engineering have been developed, which can help to modulate the dispersibility, stability, and bioavailability of nutraceuticals. This chapter summarizes recent research in developing interfacial engineering approaches and their impacts on the bioavailability of nutraceuticals.

Co-delivery of curcumin and epigallocatechin gallate in W/O/W emulsions stabilized by protein fibril-cellulose complexes

Hydrophobic curcumin and hydrophilic epigallocatechin gallate (EGCG) are reported to exhibit a variety of biological activities and may exhibit synergistic effects when used in combination. A co-encapsulation system was developed to improve their applicability and bioavailability. This delivery system consisted of a water-in-oil-in-water (W1/O/W2) double emulsion stabilized by whey protein isolate fibrils (WPIFs) and cellulose nanocrystals (CNCs). Double emulsions were fabricated using a two-step emulsification method using either WPIF-CNC complexes or WPIF alone. The physicochemical stability, encapsulation performance, and digestive properties of the delivery systems were then investigated. The double emulsions stabilized by the WPIF-CNC complexes were more resistant to heat and salt stress, exhibited greater encapsulation stability, and had a higher bioaccessibility for curcumin (67.8%) and EGCG (68.9%) than those stabilized by WPIFs. This research shows that the stability and bioaccessibility of curcumin and EGCG can be enhanced by co-encapsulating them in emulsion-based delivery systems using nanostructured protein-polysaccharide complexes.

Application of Curcumin Emulsion Carrier from Ultrasonic-Assisted Prepared Octenyl Succinic Anhydride Rice Starch.

The emulsification of ultrasonic-assisted prepared octenyl succinic anhydride (OSA) rice starch on curcumin was investigated in the present study. The results indicated that the encapsulation efficiency of curcumin in emulsions stabilized by OSA-ultrasonic treatment rice starch was improved, from 81.65 ± 0.14% to 89.03 ± 0.09%. During the in vitro oral digestion, the particle size and Zeta potential of the curcumin emulsion did not change significantly (p > 0.05). During the in vitro digestive stage of the stomach and small intestine, the particle size of the curcumin emulsion continued to increase, and the absolute potential continued to decrease. Our work showed that OSA-pre-treatment ultrasonic rice starch could improve curcumin bioavailability by increasing the encapsulation efficiency with stronger stability to avoid the attack of enzymes and high intensity ion, providing a way to develop new emulsion-based delivery systems for bioactive lipophilic compounds using OSA starch.

Degradation kinetics of rutin encapsulated in oil-in-water emulsions: impact of particle size.

Rutin is a natural bioactive flavonoid that is poor in water solubility and chemical stability. Encapsulation can be used to protect bioactive molecules from chemical or physical decomposition during food processing and storage. Thus, the effect of initial particle size on the ability of oil-in-water emulsions to retain rutin during storage was investigated. Rutin was encapsulated in oil-in-water emulsions with different mean surface-weighted diameters: d3,2 =0.56 μm (small), 0.73 μm (medium), and 2.32 μm (large). As expected, the resistance of the emulsions to coalescence and creaming during storage increased as the particle size decreased due to weakening of the colloidal and gravitational forces acting on the droplets. The concentration of rutin in the emulsions decreased during storage (28 days), which was mainly attributed to photodegradation of the flavonoid. The loss of rutin from the emulsions during storage was fitted using a second-order equation. The rutin degradation rate constant k decreased and the half-life t1/2 increased with decreasing droplet size, which was attributed to the stronger encapsulation and light scattering by smaller oil droplets reducing the amount of light that can penetrate into the emulsions. This study has important implications for the design of more efficacious emulsion-based delivery systems for incorporating health-promoting nutraceuticals into foods. © 2022 Society of Chemical Industry.

Impact of carrier oil on interfacial properties, CBD partition and stability of emulsions formulated by whey protein or whey protein-maltodextrin conjugate

Oil phase composition may affect properties of the oil-water interface and the characteristics of fabricated emulsions. This study aims to investigate the impacts of varying oil phase composition of medium-chain triglyceride (MCT) and long-chain triglyceride (LCT) at volume ratios ranging from 0/100 to 100/0 on biomechanical properties of cannabidiol (CBD)-loaded emulsions stabilized by whey protein (WP) or whey protein-maltodextrin (WP-MD) conjugate. Interfacial tension, surface protein load, droplet size and zeta potential of emulsions significantly increased with increased LCT ratio (p < 0.05). Partition analysis indicated that CBD was mainly located in the oil phase, and its presence was enhanced from 90% to 96% by increasing the LCT proportion. Increased LCT ratio was not beneficial for the physical or oxidation stability of emulsions, but it did increase CBD retention during an accelerated 16-day storage test (55 °C). At all oil compositions, WP-MD stabilized emulsions showed higher surface protein load, smaller particle size, narrower size distribution, lower zeta potential, better protection towards CBD, and improved oxidation stability in comparison with those emulsified with WP alone. These results provide insight into the influences of carrier oil on emulsion characteristics and offer guidance for the rational selection of suitable oil phases for emulsion-based delivery systems.

Research Progress on Emulsion-based Delivery Systems Produced from Dynamic High Pressure Microfluidization

Research Progress on Emulsion-based Delivery Systems Produced from Dynamic High Pressure Microfluidization

Fabrication and characterization of a cannabidiol-loaded emulsion stabilized by a whey protein-maltodextrin conjugate and rosmarinic acid complex

A cannabidiol (CBD)-loaded oil-in-water emulsion stabilized by a whey protein (WP)-maltodextrin (MD) conjugate and rosmarinic acid (RA) complex was fabricated, and its stability characteristics were investigated under various environmental conditions. The WP-MD conjugates were formed via dry-heating. The interaction between WP and MD was assessed by browning intensity, reduced amount of free amino groups, the formation of high molecular weight components in sodium dodecyl sulfate-PAGE, and changes in secondary structure of whey proteins. The WP-MD-RA noncovalent complex was prepared and confirmed by fluorescence quenching and Fourier-transform infrared spectroscopy spectra. Emulsions stabilized by WP, WP-MD, and WP-RA were used as references to evaluate the effect of WP-MD-RA as a novel emulsifier. Results showed that WP-MD-RA was an effective emulsifier to produce fine droplets for a CBD-loaded emulsion and remarkably improved the pH and salt stabilities of emulsions in comparison with WP. An emulsion prepared with WP-MD-RA showed the highest protection of CBD against UV and heat-induced degradation among all emulsions. The ternary complex kept emulsions in small particle size during storage at 4°C. Data from the current study may offer useful information for designing emulsion-based delivery systems which can protect active substance against environmental stresses.

The improvement effect of astaxanthin-loaded emulsions on obesity is better than that of astaxanthin in the oil phase.

Emulsion-based delivery systems have been reported to improve the solubility, stability and bioavailability of astaxanthin. In this study, the ability of astaxanthin-loaded emulsions (AL) to ameliorate obesity induced by a high-fat and high-sucrose diet was explored, using astaxanthin in the oil phase (ASTA) as a comparison. After the administration of AL, ASTA (30 mg per kg body weight), or saline on normal or obese mice for 4 weeks, the body fat accumulation levels, hepatic lipid contents and hepatic fatty acid profiles were detected, and AL showed better anti-obesity properties than ASTA. In an acute feeding experiment, it was first observed that the astaxanthin concentration of AL was higher than that of ASTA in the blood and liver of obese mice. What's more, AL altered the microbial co-occurrence patterns in obese mice. Some gut microbial modules that were significantly correlated with obesity-related physiological parameters were identified. Overall, the improvement effect of AL on obesity is better than that of ASTA due to their higher oral absorbability and modulating effects on the gut microbiota, and we suggest AL as a more suitable astaxanthin product type for obese bodies.

Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility

Inadequate intake of lutein is relevant to a higher risk of age-related eye diseases. However, lutein has been barely incorporated into foods efficiently because it is prone to degradation and is poorly bioaccessible in the gastrointestinal tract. Microfluidics, a novel food processing technology that can control fluid flows at the microscale, can enable the efficient encapsulation of bioactive compounds by fabricating suitable delivery structures. Hence, the present study aimed to evaluate the stability and the bioaccessibility of lutein that is encapsulated in a new noodle-like product made via microfluidic technology. Two types of oils (safflower oil (SO) and olive oil (OL)) were selected as a delivery vehicle for lutein, and two customized microfluidic devices (co-flow and combination-flow) were used. Lutein encapsulation was created by the following: (i) co-flow + SO, (ii) co-flow + OL, (iii) combination-flow + SO, and (iv) combination-flow + OL. The initial encapsulation of lutein in the noodle-like product was achieved at 86.0 ± 2.7%. Although lutein’s stability experienced a decreasing trend, the retention of lutein was maintained above 60% for up to seven days of storage. The two types of device did not result in a difference in lutein bioaccessibility (co-flow: 3.1 ± 0.5%; combination-flow: 3.6 ± 0.6%) and SO and OL also showed no difference in lutein bioaccessibility (SO: 3.4 ± 0.8%; OL: 3.3 ± 0.4%). These results suggest that the types of oil and device do not affect the lutein bioaccessibility. Findings from this study may provide scientific insights into emulsion-based delivery systems that employ microfluidics for the encapsulation of bioactive compounds into foods.

Tunable self-assemblies of whey protein isolate fibrils for pickering emulsions structure regulation

Protein fibrils are potential emulsifiers with a highly pH-dependent structure. Therefore, the influence of pH on the self-assemblies of whey protein isolate (WPI) fibrils was investigated through turbidity, transmission electron microscopy, and small-angle X-ray scattering tests. Next, the effects of fibril structure on the interfacial profiles and physical properties of stabilized Pickering emulsions were studied. With an increase in pH from 2.0 to 5.0, the cross-sectional radius of WPI fibrils increased from 1.87 ± 0.12 nm to 7.75 ± 0.33 nm, while with a further increase in pH to 7.0, the fibrils decreased to single strand. For all pH conditions, the WPI fibrils effectively absorbed at the oil-water interface. At pH 5.0, the contact angle of fibrils was the maximum (50.6°), and the diffusion rate was the fastest. The d4,3 values of the WPI fibril-stabilized Pickering emulsions were around 70–80 μm with no significant differences. Moreover, the Pickering emulsions stabilized by fibrils assembled at pH 5.0 showed a predominantly elastic gel-like behavior and high stability. This work clarifies the relationship between the structure of assembled WPI fibrils and their emulsifying properties, and it provides a theoretical basis for developing emulsion-based delivery systems.

Enhancing the stabilization of β-carotene emulsion using ovalbumin-dextran conjugates as emulsifier

A simple reliable way of improving the emulsifying behaviour of a protein is through covalent binding with a polysaccharide. Thus the effects of ovalbumin (OVA) after modified by dextran (Dex) under traditional wet heating (WH) or microwave heating (MH) on stabilisation and digestion of β-carotene emulsions were comprehensively studied. The emulsifying activity and emulsion stability of OVA were improved significantly after Dex covalent modification under WH or MH condition. OVA–Dex–MH conjugates performed better than OVA and OVA–Dex–WH conjugates in producing an extremely narrow size distribution and high encapsulation rate of β-carotene in emulsion. In addition, OVA–Dex–MH conjugates were considerably more effective in oil droplet stabilization against acidic/alkaline conditions (pH 3.0–10.0), high ionic strength (150 mM NaCl) and high temperature (90 °C for 30 min), consistent with the results of apparent viscosity analysis that the flow behavior index of β-carotene emulsions stabilized by OVA–Dex conjugates decreased compared with that of OVA-stabilized emulsion. Moreover, in the first 30 min of digestion, the degrees of lipolysis in emulsions stabilized by OVA, OVA–Dex–MH, and OVA–Dex–WH conjugates were 60.88%, 80.77%, and 75.32%. However, no significant difference was observed in the protein digestion and bio-accessibility of β-carotene. These results proved that OVA–Dex–MH conjugates have the potential to form stable, food-grade emulsion-based delivery systems against environmental stresses. • EAI and ESI of OVA were improved remarkably after Dex covalent modification. • OVA–Dex–MH conjugates has advantage in producing a narrow size distribution emulsion. • OVA–Dex conjugates can improve the ability of emulsion to resist external environment. • Emulsion resistance to environmental stress was match with apparent viscosity results. • OVA–Dex conjugates were better than OVA in accelerating the release rate of lipids.

Influence of triacylglycerol on the physical stability and digestion fate of triacylglycerol–bergamot mixed-oil emulsions with nobiletin

Nobiletin is a citrus flavonoid with poor water solubility, which limits its application. To investigate the effects of emulsions on the bioavailability of nobiletin, long-chain triglycerides (LCT, i.e., corn oil) and medium-chain triglycerides (MCT) were used in combination with bergamot oil at different mixing ratios (i.e., 1: 0, 3: 1, 1: 1, 1: 3, and 0: 1) as the oil phase to produce nobiletin–encapsulating emulsions by high-pressure homogenization. The emulsion stability, digestion fate, and bioavailability of nobiletin were systematically investigated. The results showed that triacylglycerol–bergamot oil at the ratio of 1: 3 was the most stable. The hydrolysis rate of triacylglycerol–bergamot oil emulsions increased with increasing triacylglycerol: bergamot oil ratio. The total bioavailability of nobiletin in corn oil–bergamot oil emulsions was higher than that of pure bergamot oil and MCT–bergamot oil emulsions during in vitro digestion, due to the higher hydrolysis rate of corn oil–bergamot oil and greater solubilization capacity of micelles formed by bile salts and long-chain fatty acids (LCFAs) from corn oil. Nobiletin bioavailability was highest in the 3: 1 corn oil: bergamot oil emulsion. This simulated digestion study may be useful for designing emulsion-based delivery systems to control the bioavailability of hydrophobic nutrients.

Protection of menhaden oil from oxidation in Pickering emulsion-based delivery systems with α-lactalbumin-chitosan colloidal nanoparticle.

In this study, α-lactalbumin-chitosan (ALA-CHI) colloidal nanoparticles were spontaneously formed mainly through electrostatic interactions for stabilizing Pickering emulsion loaded with health-beneficial but unstable menhaden oil. The oxidative stability of menhaden oil was supposed to be significantly enhanced with Pickering emulsion-based delivery systems with ALA-CHI colloidal particles. The film of ALA-CHI colloidal nanoparticles had higher surface hydrophobicity than ALA at pH 5.0, and 6.5. A near-neutral wettability (89.6°) of ALA-CHI nanoparticles was observed at pH 5.0. Stable Pickering emulsions (60% menhaden oil fraction, w/w) were successfully fabricated with only 0.12% (w/w) of ALA-CHI nanoparticles. Pickering emulsions exhibited superior storage, heat, and centrifugation stability. The formation of gel-like structures was confirmed by rheological results. The viscosity and storage modulus in the frequency range of 0.1 to 10 Hz with a 1.0% strain exhibited remarkable increases with increasing colloidal particle concentration or oil fraction. Increasing oil fractions from 20% to 60% (w/w) or colloidal particle concentrations 0.12% to 2.40% (w/w) can pronouncedly facilitate the inhibition of lipid oxidation, as confirmed by detecting the formation of primary and secondary oxidation products.

Milk Protein-Stabilized Emulsion Delivery System and Its Application to Foods

Milk proteins, such as casein and whey protein, exhibit significant potential as natural emulsifiers for the preparation and stabilization of emulsion-based delivery systems. This can be attributed to their unique functional properties, such as the amphiphilic nature, GRAS (generally recognized as safe) status, high nutritional value, and viscoelastic film-forming ability around oil droplets. In addition, milk protein has been used as a coating material in emulsion-based delivery systems to protect bioactive compounds during food processing and storage owing to its unique functional properties. These properties include the ability to bind lipophilic bioactive compounds and antioxidant activity. In this review, we present the use of milk proteins as emulsifiers for the formation of emulsions and food applications of milk protein-stabilized emulsion delivery systems.