文献类型：期刊文献

英文题名：Emulsion and its application in the food field: An update review

作者：Wang, Yitong[1];Ai, Chao[1];Wang, Hui[1];Chen, Chong[1];Teng, Hui[1,3];Xiao, Jianbo[1,2,3];Chen, Lei[1,3]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Engn Lab Marine Biol Prod,Key Lab A, Zhanjiang, Peoples R China;[2]Univ Vigo, Fac Food Sci & Technol, Dept Analyt Chem & Food Sci, Vigo, Spain;[3]Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod, Coll Food Sci & Technol, Guangdong Prov Engn Technol Res Ctr Seafood,Guang, Zhanjiang 524088, Peoples R China

年份：2023

卷号：4

期号：4

外文期刊名：EFOOD

收录：EI(收录号：20233014444689)、ESCI(收录号：WOS:001136682300002)、Scopus(收录号：2-s2.0-85165545882)、WOS

基金：This work is supported by the National Natural Science Foundation of China (NSFC, Grant No. 32272315, 32072209), the Natural Science Foundation of Guangdong Province (2022A1515010694).

语种：英文

外文关键词：bioactivity; drug delivery; emulsions; enhancement; stability

外文摘要：Natural emulsifier-stabilized emulsions have garnered a significant amount of attention in many industries including foods, pharmaceuticals, cosmetics, health care formulations, paints, polymer blends and oils. Various methods have been used to improve the bioavailability of functional substances, such as microemulsions, nanoemulsions, Pickering emulsions, and complexes. Over recent years, emulsions have been increasingly investigated due to their potential as drug-delivery vehicles for a wide range of application. In this review, we discuss some recent publications in the area of various emulsions in the food filed, detailed analysis of the mechanisms for different methods of preparation, compared with the different composition conditions on the stability. In addition, the above conditions affect the properties of the emulsions, but also affect functional activity. According to the current research status, some suggestions are put forward for further study. Encapsulation and successful delivery of bioactive lipophilic compounds will regulate the structure and composition of these nanoemulsions. The influencing factors of emulsion preparation, preparation methods, and functional applications after bearing active ingredients are described in detail.image