Modulating the in vitro gastrointestinal digestibility of crystalline oil-in-water emulsion: Different fat crystal sizes and polymorphic forms under the same SFC

Jiao, Wenjuan; Li, Lin; Yu, Anling; Zan, Shengjie; Chen, Zhiyi; Liang, Yi; Liang, Kexin; Bing, Li; Zhang, Xia

doi:10.1016/j.foodchem.2021.130723

Cited by 5 publications

(1 citation statement)

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“…It has also been demonstrated that the gastrointestinal digestion behaviors of lipids in crystalline emulsions can be included by changes in the crystal shape [ 124 ], the sizes of the fat crystals [ 125 ], and the distribution sites of the crystallizable emulsifiers [ 126 ]. Moreover, the crystal structure formed by gel self-assembly can lead to only a small area being available for lipase adsorption, thereby indicating that the development of oil–gel emulsions with different physical properties can result in a favorable lipid bioavailability.…”

Section: Applications On the Interface Structure Scalementioning

confidence: 99%

Progress in the Application of Food-Grade Emulsions

Jie

Chen

2022

Foods

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The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.

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Section: Applications On the Interface Structure Scalementioning

confidence: 99%