Dalian Minzu University, Dalian, P.R. China.
Adv Food Nutr Res. 2024;112:173-197. doi: 10.1016/bs.afnr.2024.05.002. Epub 2024 Jun 8.
Many functional substances are chemically unstable and exhibit variable water/oil solubility, reducing their bioavailability and efficacy. It is necessary to devise effective measures to improve the unfavorable properties of functional substances and maximize their potential benefits in nutritional interventions. Therefore, the development and application of edible emulsion-based delivery systems for these functional substances using food-grade materials would be highly beneficial for the food industry. In recent years, Pickering emulsions have garnered significant attention in the scientific community due to their characteristic of being free from surfactants. This section focuses on emphasizing the design and preparation of emulsion delivery systems based on functional substances. Additionally, we summarize the current applications of emulsion delivery systems in functional substances. This chapter also discusses the potential advantages of Pickering emulsion systems in the precise nutrition field, including high targeting specificity and nutritional intervention for various diseases. Well-designed Pickering emulsion delivery carriers for functional substances can enhance their stability in food processing and in vivo digestion. To meet the nutritional needs of specific populations for functional foods, utilizing emulsion delivery systems to improve the bioavailability of functional substances will provide a theoretical basis for the precise nutrition of functional substances in functional foods.
许多功能性物质化学性质不稳定，油水溶解度变化大，生物利用度和功效降低。有必要设计有效的措施来改善功能性物质的不良性质，最大限度地发挥其在营养干预中的潜在益处。因此，使用食品级材料开发和应用基于这些功能性物质的可食用乳液型传递系统对食品工业非常有益。近年来，由于无表面活性剂的特点，Pickering 乳液在科学界引起了广泛关注。这部分重点强调了基于功能性物质的乳液传递系统的设计和制备。此外，我们总结了乳液传递系统在功能性物质中的应用现状。本章还讨论了 Pickering 乳液系统在精准营养领域的潜在优势，包括针对各种疾病的高靶向特异性和营养干预。精心设计的功能性物质 Pickering 乳液传递载体可以增强它们在食品加工和体内消化过程中的稳定性。为了满足特定人群对功能性食品的营养需求，利用乳液传递系统提高功能性物质的生物利用度，为功能性食品中功能性物质的精准营养提供理论依据。
