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Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality

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Abstract

Emulsion gels are widely used in food products, and they have the characteristics of both emulsions and biopolymer gels. When distributed in gels, functional ingredients are protected by the gels and immobilized by the gel network, and thus, they usually have improved physicochemical stability. Emulsion gels are generally prepared based on proteins, polysaccharides, or their mixtures, and characteristics of the oil droplets played essential roles in the properties and functions of the systems. Emulsion gels can be fabricated to behave differently when encountered with different environment by controlling the physical structures of the gels, including their digestion behaviors in the digestive tract, which allowed adjustment of the stability and releasing behaviors of the incorporated functional ingredients, contributing to their enhanced bioavailability. A lot of studies in the last 10 years have proved that emulsion gels can effectively deliver vitamins, carotenoids, minerals, phenolic bioactives, flavors, unsaturated fatty acids, and other functional ingredients, and they are also suitable for the development of fat-reduced food. This article systematically reviewed recent studies regarding the use of emulsion gels as delivery systems for various functional ingredients, trying to get an improved understanding of the structures and functionalities of emulsion gels, for the better design of functional foods.

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Funding

This work was supported by the National Natural Science Foundation of China (No. 31701648).

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Authors and Affiliations

  1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China

    Yao Lu, Like Mao & Yanxiang Gao

  2. Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food & Fermentation Industries Co. Ltd., Beijing, 100015, China

    Zhanqun Hou

  3. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland

    Song Miao

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  1. Yao Lu
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  2. Like Mao
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Lu, Y., Mao, L., Hou, Z. et al. Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality. Food Eng Rev 11, 245–258 (2019). https://doi.org/10.1007/s12393-019-09194-z

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  • DOI: https://doi.org/10.1007/s12393-019-09194-z

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