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Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures

乳状液 生物相容性 保健品 材料科学 化学 纳米技术 化学工程 食品科学 有机化学 工程类
作者
Moting Li,David Julian McClements,Xuebo Liu,Fuguo Liu
出处
期刊:Comprehensive Reviews in Food Science and Food Safety [Wiley]
卷期号:19 (6): 3159-3190 被引量:85
标识
DOI:10.1111/1541-4337.12622
摘要

Abstract Proteins and polysaccharides are widely used as ingredients in food emulsions due to their high biocompatibility, good biodegradability, and a broad range of techno‐functionalities. In particular, they are used as emulsifiers, texture modifiers, and stabilizers in many emulsion‐based foods. Moreover, the functionality of these biopolymers can be extended by forming protein–polysaccharide complexes that can be used to modulate the characteristics of the oil–water interface, thereby altering the stability and performance of food emulsions. This review highlights a number of approaches to modulate the interfacial properties of oil‐in‐water emulsions based on the utilization of protein–polysaccharide complexes: direct mixing, layer‐by‐layer assembly, and conjugation. Besides, the impact of altering the interfacial properties on emulsion performance is highlighted, including their formation, stability, and functional attributes. Interfacial engineering approaches can be used to tailor the properties of food emulsions to particular applications. For instance, they can be used to create emulsion‐based delivery systems for bioactive agents, such as vitamins, nutraceuticals, antimicrobials, colors, flavors, and antioxidants. Moreover, they can be used to create emulsion‐based foods with lower calorie contents and enhanced satiety responses. Nevertheless, it is important to account for various factors when developing successful interfacial engineering technologies, including safety concerns, production costs, environmental impact, sustainability, government regulations, and labeling issues.
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