Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review

Abstract

In today’s food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable bioactive compounds. Emulsion gels, as colloidal soft-solid materials, with their unique three-dimensional network structure and strong mechanical properties, are believed to provide excellent protection for bioactive substances. In the context of constructing carriers for bioactive materials, proteins are frequently employed as emulsifiers or gelling agents in emulsions or protein gels. However, in emulsion gels, when protein is used as an emulsifier to stabilize the oil/water interface, the gelling properties of proteins can also have a great influence on the functionality of the emulsion gels. Therefore, this paper aims to focus on the role of proteins’ emulsifying and gelling properties in emulsion gels, providing a comprehensive review of the formation and modification of protein-based emulsion gels to build high-quality emulsion gel systems, thereby improving the stability and bioavailability of embedded bioactive substances.

Research progress of procyanidins in repairing cartilage injury after anterior cruciate ligament tear

“…Emulsion gels are usually prepared based on proteins, polysaccharides, or their mixtures, and the characteristics of oil droplets play a crucial role in the properties and functions of the system [ 148 ]. Emulsion gels, as colloidal solid materials, possess a unique three-dimensional network structure and strong mechanical properties, making them capable of providing excellent protection for bioactive substances [ 149 ]. Recently, a new method for preparing physically cross-linked starch-based emulsion gel beads using a water-in-oil emulsion gelation process was developed to effectively load procyanidins [ 150 ].…”

Effect of pH on the Structure, Functional Properties and Rheological Properties of Collagen from Greenfin Horse-Faced Filefish (Thamnaconus septentrionalis) Skin

“…At pH 7.83 (pI), the electrostatic charge on the collagen surface was almost zero, and the repulsive force between the droplets made it difficult to maintain emulsion stability, which resulted in the minimum ESI at the pI for collagen, with a V-shaped ESI curve. Therefore, by controlling the pH of the collagen solution system, collagen can be used as an emulsifier and potentially as a delivery material in food and pharmaceutical applications [36,37].…”

Application of Portable Near-Infrared Instrument for Analysis of Spirulina platensis Aqueous Extracts

“…According to Doan et al [5], in human nutrition, Spirulina finds favor not only for its remarkable protein content, which can reach up to 70% of its dry matter, but also for its composition of essential amino acids (AAs) and its high digestibility, positioning it as a promising alternative protein source. Moreover, proteins derived from microalgae exhibit favorable technological properties, serving as effective foaming, gelling, and emulsifying agents [6][7][8]. Numerous studies have demonstrated the competitive edge of microalgae proteins against commercially used emulsifiers like sodium caseinate, whey protein, and soy protein [9,10].…”