Multi layer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components - a Review

被引：26

作者：

Bortnowska, Grazyna ^{[1
]}

机构：

[1] West Pomeranian Univ Technol, Dept Food Technol, Fac Food Sci & Fisheries, PL-71459 Szczecin, Poland

来源：

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES | 2015年 / 65卷 / 03期

关键词：

multilayer emulsions; lipophilic bioactive components; emulsifiers; biopolymers; CONJUGATED LINOLEIC-ACID; FREEZE-THAW STABILITY; BETA-LACTOGLOBULIN; OXIDATIVE STABILITY; ELECTROSTATIC DEPOSITION; MULTILAYERED MEMBRANES; ENVIRONMENTAL-STRESSES; IOTA-CARRAGEENAN; LIPID DROPLETS; CROSS-LINKING;

D O I：

10.2478/v10222-012-0094-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This review article demonstrates fundamentals regarding the manufacturing of multilayer oil-in-water (M-O/W) emulsions and factors affecting stability of these systems. Moreover, characteristics of major bioactive lipophilic components and ingredients mostly applied to form multilayered membranes as well analytical methods used to examine properties of M-O/W emulsions are specified. It has been shown that production of M-O/W systems is based on the layer-by-layer (LbL) electrostatic deposition technique which makes use of the electrostatic attraction of oppositely charged surfactants and biopolymers to form multicomposite protective layers around emulsion droplets. Finally, limitations regarding studies of M-O/W systems which should be developed are specified.

引用

页码：157 / 166

页数：10

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