食品科学
食品工业
公认安全
食品强化
食品
环境科学
生化工程
纳米技术
化学
材料科学
工程类
有机化学
微量营养素
作者
Fatemeh Ghiasi,Hadi Hashemi Gahruie,Sara Esteghlal,Seyed Mohammad Hashem Hosseini
出处
期刊:Foods
[MDPI AG]
日期:2024-02-02
卷期号:13 (3): 485-485
被引量:2
标识
DOI:10.3390/foods13030485
摘要
Double emulsions (DEs) present promising applications as alternatives to conventional emulsions in the pharmaceutical, cosmetic, and food industries. However, most review articles have focused on the formulation, preparation approaches, physical stability, and release profile of encapsulants based on DEs, particularly water-in-oil-in-water (W1/O/W2), with less attention paid to specific food applications. Therefore, this review offers updated detailed research advances in potential food applications of both W1/O/W2 and oil-in-water-in-oil (O1/W/O2) DEs over the past decade. To this end, various food-relevant applications of DEs in the fortification; preservation (antioxidant and antimicrobial targets); encapsulation of enzymes; delivery and protection of probiotics; color stability; the masking of unpleasant tastes and odors; the development of healthy foods with low levels of fat, sugar, and salt; and design of novel edible packaging are discussed and their functional properties and release characteristics during storage and digestion are highlighted.
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