Graduate Institute of Food Science and Technology, National Taiwan University, Number 1, Section 4, Roosevelt Road, Taipei, Taiwan.
J Food Drug Anal. 2017 Jan;25(1):16-26. doi: 10.1016/j.jfda.2016.10.021. Epub 2016 Dec 8.
With the growing popularity of the functional food market, bioactive ingredients from natural sources are discovered one after another for their ability to promote better health and prevent chronic diseases. Emulsion, widely occurring in many food systems, has become a popular vehicle to facilitate the incorporation of bioactive components into the food system. Depending on the designated functionality, an emulsion can be developed with various physical and chemical properties. To ensure the successful development of a high-quality emulsion-based system to serve their purpose in food, knowledge of the analytical methods that could efficiently evaluate their quality parameters is important for investigators who work in this field. In this work, important emulsion properties are overviewed, and techniques that are commonly used to assess them are provided. Discussions and recommendations are also included to make suggestions on advantages and disadvantages when selecting suitable techniques and methods to characterize these quality parameters of emulsion systems.
随着功能性食品市场的日益普及，人们不断从天然来源中发现具有促进健康和预防慢性疾病能力的生物活性成分。乳液广泛存在于许多食品体系中，已成为一种将生物活性成分融入食品体系的流行载体。根据指定的功能，乳液可以具有各种物理和化学性质。为了确保成功开发高质量的乳液体系以实现其在食品中的用途，从事该领域研究的人员需要了解可有效评估其质量参数的分析方法。在这项工作中，综述了重要的乳液性质，并提供了常用的评估技术。此外，还包括讨论和建议，以在选择合适的技术和方法来表征乳液体系的这些质量参数时，就优缺点提出建议。
