Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion

Excessive lipid intake is related to the increasing risk of several human chronic diseases. Simple lipid reduction leads to poor taste of food, which cannot be accepted by consumers. Rational design of food O/W emulsion structure to inhibit lipid digestion is considered to be an effective way to maintain diet healthy without reducing sensory quality. Proteins are amphiphilic and polysaccharides have unique rheological properties, which play key roles in the formation and stability of multiphase systems. Recent years, global scholars intend to rationally design protein-polysaccharide multi-scale composite interfaces to improve the functional properties and inhibit lipid digestion of emulsions. In this article, we review the published papers on the effect of protein-polysaccharide multi-scale composite interface on lipid digestibility of emulsion during 2015–2021. The inhibition of protein-polysaccharide based emulsion gel interface on lipid digestion of emulsion is extensively provided. However, the effects of protein-polysaccharide multilayer interfaces, protein-polysaccharide particle interfaces and protein-polysaccharide covalent interfaces on the lipid digestion of emulsion are controversial. Further analysis of the published papers found that the ability of the protein-polysaccharide multi-scale composite interfaces to maintain their structural integrity is the key factor affecting lipid digestion of the emulsions. The ability of the oil-water interfaces to maintain its structural integrity in the small intestine is regulated by its interfacial structure. Thus, revealing the regulatory mechanism of the interfacial structure of the emulsions on its structural changes and lipid digestion in the digestive tract is the basis and key to resolve the above controversy. Therefore, further systematic research is needed to fulfill the theoretical system of the rational design of emulsion structure on its lipid digestibility.