Different interfaces for stabilizing liquid-liquid, liquid-gel and gel-gel emulsions: Design, comparison, and challenges

被引:4
作者
Lu, Yao [1 ,2 ]
Zhang, Yanhui [1 ]
Zhang, Ruoning [1 ]
Gao, Yanxiang [1 ]
Miao, Song [3 ]
Mao, Like [1 ]
机构
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
[2] Univ Leeds, Sch Food Sci & Nutr, Food Colloids & Bioproc Grp, Leeds LS2 9JT, England
[3] Teagasc Food Res Ctr, Fermoy, Cork, Ireland
基金
中国国家自然科学基金;
关键词
Emulsion; Interface; Stability; Structuring; Liquid; Gel; IN-WATER EMULSIONS; PICKERING EMULSIONS; BETA-CAROTENE; OIL EMULSIONS; RHEOLOGICAL PROPERTIES; OIL/WATER INTERFACES; PHYSICAL STABILITY; DELIVERY-SYSTEMS; PARTICLES; DIGESTION;
D O I
10.1016/j.foodres.2024.114435
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Interfaces play essential roles in the stability and functions of emulsion systems. The quick development of novel emulsion systems (e.g., water-water emulsions, water-oleogel emulsions, hydrogel-oleogel emulsions) has brought great progress in interfacial engineering. These new interfaces, which are different from the traditional water-oil interfaces, and are also different from each other, have widened the applications of food emulsions, and also brought in challenges to stabilize the emulsions. We presented a comprehensive summary of various structured interfaces (stabilized by mixed-layers, multilayers, particles, nanodroplets, microgels etc.), and their characteristics, and designing strategies. We also discussed the applicability of these interfaces in stabilizing liquid-liquid (water-oil, water-water, oil-oil, alcohol-oil, etc.), liquid-gel, and gel-gel emulsion systems. Challenges and future research aspects were also proposed regarding interfacial engineering for different emulsions. Emulsions are interface-dominated materials, and the interfaces have dynamic natures, as the compositions and structures are not constant. Biopolymers, particles, nanodroplets, and microgels differed in their capacity to get absorbed onto the interface, to adjust their structures at the interface, to lower interfacial tension, and to stabilize different emulsions. The interactions between the interface and the bulk phases not only affected the properties of the interface, but also the two phases, leading to different functions of the emulsions. These structured interfaces have been used individually or cooperatively to achieve effective stabilization or better applications of different emulsion systems. However, dynamic changes of the interface during digestion are only poorly understood, and it is still challenging to fully characterize the interfaces.
引用
收藏
页数:16
相关论文
共 148 条
  • [1] A review of recent progress on high internal-phase Pickering emulsions in food science
    Abdullah
    Weiss, Jochen
    Ahmad, Talha
    Zhang, Cen
    Zhang, Hui
    [J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2020, 106 : 91 - 103
  • [2] Synthesis and characterization of choline-fatty-acid-based ionic liquids: A new biocompatible surfactant
    Ali, Md Korban
    Moshikur, Rahman Md
    Wakabayashi, Rie
    Tahara, Yoshiro
    Moniruzzaman, Muhammad
    Kamiya, Noriho
    Goto, Masahiro
    [J]. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2019, 551 : 72 - 80
  • [3] Characterization of trehalolipid biosurfactant produced by the novel marine strain Rhodococcus sp. SP1d and its potential for environmental applications
    Andreolli, Marco
    Villanova, Valeria
    Zanzoni, Serena
    D'Onofrio, Mariapina
    Vallini, Giovanni
    Secchi, Nicola
    Lampis, Silvia
    [J]. MICROBIAL CELL FACTORIES, 2023, 22 (01)
  • [4] Microgels at interfaces, from mickering emulsions to flat interfaces and back
    Angel Fernandez-Rodriguez, Miguel
    Martin-Molina, Alberto
    Maldonado-Valderrama, Julia
    [J]. ADVANCES IN COLLOID AND INTERFACE SCIENCE, 2021, 288
  • [5] Microgels self-assembly at liquid/liquid interface as stabilizers of emulsion: Past, present & future
    Arrebola, Ivan Navarro
    Billon, Laurent
    Aguirre, Garbine
    [J]. ADVANCES IN COLLOID AND INTERFACE SCIENCE, 2021, 287
  • [6] Location and Influence of Added Block Copolymers on the Droplet Size in Oil-in-Oil Emulsions
    Asano, Itaru
    So, Soonyong
    Lodge, Timothy P.
    [J]. LANGMUIR, 2015, 31 (27) : 7488 - 7495
  • [7] Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids
    Bai, Long
    McClements, David Julian
    [J]. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2016, 479 : 71 - 79
  • [8] Formation and stabilization of multiple water-in-water-in-water (W/W/W) emulsions
    Beldengrun, Y.
    Dallaris, V
    Jaen, C.
    Protat, R.
    Miras, J.
    Calvo, M.
    Garcia-Celma, M. J.
    Esquena, J.
    [J]. FOOD HYDROCOLLOIDS, 2020, 102
  • [9] Water-In-Water Emulsion Gels Stabilized by Cellulose Nanocrystals
    Ben Ayed, Emna
    Cochereau, Remy
    Dechance, Cyrille
    Capron, Isabelle
    Nicolai, Taco
    Benyahia, Lazhar
    [J]. LANGMUIR, 2018, 34 (23) : 6887 - 6893
  • [10] Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions
    Berton-Carabin, Claire C.
    Sagis, Leonard
    Schroen, Karin
    [J]. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9, 2018, 9 : 551 - 587