Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends
Abstract Compared with ordinary emulsions, the unique structures endow double emulsions with special functions, which makes them have broad prospects in delivering biologically active substances and replacing fats. In recent years, due to the instability of double emulsions, numerous experiments hav...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-12-01
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| Series: | Food Frontiers |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fft2.276 |
| _version_ | 1797389173355708416 |
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| author | Tian Luo Zihao Wei |
| author_facet | Tian Luo Zihao Wei |
| author_sort | Tian Luo |
| collection | DOAJ |
| description | Abstract Compared with ordinary emulsions, the unique structures endow double emulsions with special functions, which makes them have broad prospects in delivering biologically active substances and replacing fats. In recent years, due to the instability of double emulsions, numerous experiments have been carried out on their preparation technology as well as stabilization methods. This review emphatically summarizes the research progress of double emulsions, including preparation techniques, factors affecting stability, stabilization mechanisms, and related applications. At present, in addition to the traditional mechanical agitation and ultrasonic emulsification, membrane emulsification, phase inversion, and microfluidic emulsification are the main research directions, all of which can improve the stability. Moreover, the stabilizer is also a crucial factor affecting the stability of the double emulsion. Hence, in this article emphasis is placed on surfactants, biopolymers, and solid particles. The applications of double emulsions in food industry can be divided into the following categories: encapsulating substances, controlling the release, and being served as fat substitutes. Furthermore, in the future, the main challenges are to commercialize the double emulsions and enhance their safety in food applications. Additionally, developing high internal phase Pickering double emulsions and O/W/O double emulsions may become the major research trends. |
| first_indexed | 2024-03-08T22:52:00Z |
| format | Article |
| id | doaj.art-e22796fcbdb74b82b122465ea50601e9 |
| institution | Directory Open Access Journal |
| issn | 2643-8429 |
| language | English |
| last_indexed | 2024-03-08T22:52:00Z |
| publishDate | 2023-12-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Frontiers |
| spelling | doaj.art-e22796fcbdb74b82b122465ea50601e92023-12-16T12:46:29ZengWileyFood Frontiers2643-84292023-12-01441622164210.1002/fft2.276Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trendsTian Luo0Zihao Wei1College of Food Science and Engineering Ocean University of China Qingdao ChinaCollege of Food Science and Engineering Ocean University of China Qingdao ChinaAbstract Compared with ordinary emulsions, the unique structures endow double emulsions with special functions, which makes them have broad prospects in delivering biologically active substances and replacing fats. In recent years, due to the instability of double emulsions, numerous experiments have been carried out on their preparation technology as well as stabilization methods. This review emphatically summarizes the research progress of double emulsions, including preparation techniques, factors affecting stability, stabilization mechanisms, and related applications. At present, in addition to the traditional mechanical agitation and ultrasonic emulsification, membrane emulsification, phase inversion, and microfluidic emulsification are the main research directions, all of which can improve the stability. Moreover, the stabilizer is also a crucial factor affecting the stability of the double emulsion. Hence, in this article emphasis is placed on surfactants, biopolymers, and solid particles. The applications of double emulsions in food industry can be divided into the following categories: encapsulating substances, controlling the release, and being served as fat substitutes. Furthermore, in the future, the main challenges are to commercialize the double emulsions and enhance their safety in food applications. Additionally, developing high internal phase Pickering double emulsions and O/W/O double emulsions may become the major research trends.https://doi.org/10.1002/fft2.276encapsulationfood applicationsfood‐grade double emulsionsnovel emulsification techniquesstabilization mechanism |
| spellingShingle | Tian Luo Zihao Wei Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends Food Frontiers encapsulation food applications food‐grade double emulsions novel emulsification techniques stabilization mechanism |
| title | Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends |
| title_full | Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends |
| title_fullStr | Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends |
| title_full_unstemmed | Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends |
| title_short | Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends |
| title_sort | recent progress in food grade double emulsions fabrication stability applications and future trends |
| topic | encapsulation food applications food‐grade double emulsions novel emulsification techniques stabilization mechanism |
| url | https://doi.org/10.1002/fft2.276 |
| work_keys_str_mv | AT tianluo recentprogressinfoodgradedoubleemulsionsfabricationstabilityapplicationsandfuturetrends AT zihaowei recentprogressinfoodgradedoubleemulsionsfabricationstabilityapplicationsandfuturetrends |