Tan Chen, McClements David Julian
China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China.
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Foods. 2021 Apr 9;10(4):812. doi: 10.3390/foods10040812.
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.
食品工业是乳液技术的主要使用者之一，因为许多食品都以乳化形式存在，包括许多调味品、酱汁、涂抹酱、蘸酱、奶油和饮料。最近，人们对提高食品的健康性、可持续性和安全性产生了兴趣，试图解决与现代食品供应相关的一些负面影响，如慢性病增加、环境破坏和食品安全问题。先进的乳液技术可用于解决其中许多问题。在这篇综述文章中，对这些先进技术的开发和利用的最新研究进行了批判性评估，包括纳米乳液、高内相乳液（HIPE）、皮克林乳液、多层乳液、固体脂质纳米粒（SLN）、多重乳液和乳化凝胶。对每种乳液类型进行了简要描述，然后描述了它们的形成和性质，最后介绍了它们在食品工业中的潜在应用。特别强调了这些先进技术在生物活性化合物递送方面的应用。
