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Advances in the Design of Food Emulsions: Properties, Emulsification Techniques...
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Advances in the Design of Food Emulsions: Properties, Emulsification Techniques and Applications

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 30 June 2024 | Viewed by 3612

Special Issue Editors

Dr. Andresa Gomes

E-Mail Website
Guest Editor
Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo (USP), Pirassununga 13635-900, SP, Brazil
Interests: emulsion; food hydrocolloids; rheology; bioactive compounds; encapsulation; digestibility
Prof. Dr. Paulo Jose do Amaral Sobral

E-Mail Website
Guest Editor
Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo (USP), Pirassununga 13635-900, SP, Brazil
Interests: microemulsion; nanoemulsion; pickering emulsion; active films
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food emulsions are colloidal dispersions containing two immiscible phases, commonly one oily and one aqueous, in which one phase is dispersed into another as droplets. They can be oil-in-water or water-in-oil conventional systems or more sophisticated dispersions, such as Pickering emulsions and double/multiple emulsions as well as nanoemulsions. Generally, food emulsion properties, such as droplet diameter, physical stability, and viscosity, among others, depend on the nature and proportion of the phases, emulsifier type, and production process. The previous preparation of materials and the emulsification method are essential steps of food emulsion production due to their effects on the emulsion structure, stability, efficiency as an encapsulation, protection, and delivery system for functional compounds. Traditionally, emulsification has been achieved by high-shear homogenization devices, such as rotor–stator and high-pressure homogenizers; however, novel emulsification techniques, such as microfluidization, ultrasonication, membranes, and microchannels, as well as the coupling of different methods, have been used to produce emulsions with distinct features and applications, using a diverse range of food-grade materials. The relationship between the emulsification process, physicochemical properties, and applications of food emulsions has been highlighted in recent years, and the related fields of study have become research hotspots in academic circles. Therefore, this Special Issue focuses on the structure, chemical and physicochemical characterization, rheological properties, emulsification methods, and applications of food emulsions. This can be a good opportunity to present and discuss new challenges as well as opportunities in food emulsion technology. Thus, we invite researchers to contribute with original research or review papers on these topics.

Dr. Andresa Gomes
Prof. Dr. Paulo Jose do Amaral Sobral
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

 

Keywords

  • emulsification methods
  • food processing
  • ultrasound
  • membrane emulsification
  • microfluidics
  • rheology
  • stability
  • bioaccessibility
  • bioavailability
  • release

Published Papers (3 papers)

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Research

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16 pages, 7143 KiB  
Article
Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling
by Kuimin Yang, Jieqiong Yao, Kaixin Shi, Chenxi Yang, Yang Xu, Peipei Zhang and Siyi Pan
Foods 2024, 13(4), 624; https://doi.org/10.3390/foods13040624 - 19 Feb 2024
Viewed by 617
Abstract
To improve the application potential of pomelo peel insoluble dietary fiber (PIDF) in emulsion systems, acetylation (PIDF-A), cellulase hydrolysis (PIDF-E), and wet ball milling (PIDF-M) were investigated in this paper as methods to change the emulsification properties of PIDF. The impact of the [...] Read more.
To improve the application potential of pomelo peel insoluble dietary fiber (PIDF) in emulsion systems, acetylation (PIDF-A), cellulase hydrolysis (PIDF-E), and wet ball milling (PIDF-M) were investigated in this paper as methods to change the emulsification properties of PIDF. The impact of the methods on PIDF composition, structure, and physicochemical properties was also assessed. The results demonstrated that both acetylation modification and cellulase hydrolysis could significantly improve the emulsification properties of PIDF. The emulsions stabilized with PIDF-A and PIDF-E could be stably stored at 25 °C for 30 d without phase separation at particle concentrations above 0.8% (w/v) and had higher storage stability: The D4,3 increments of PIDF-A- and PIDF-E-stabilized emulsions were 0.98 μm and 0.49 μm, respectively, at particle concentrations of 1.2% (w/v), while the storage stability of PIDF-M-stabilized emulsion (5.29 μm) significantly decreased compared with that of PIDF (4.00 μm). Moreover, PIDF-A showed the highest water retention capacity (21.84 g/g), water swelling capacity (15.40 mL/g), oil retention capacity (4.67 g/g), and zeta potential absolute (29.0 mV) among the PIDFs. In conclusion, acetylation modification was a promising method to improve the emulsifying properties of insoluble polysaccharides. Full article
(This article belongs to the Special Issue Advances in the Design of Food Emulsions: Properties, Emulsification Techniques and Applications)
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Review

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23 pages, 14700 KiB  
Review
Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications—A Review
by Camily Aparecida Reis, Andresa Gomes and Paulo José do Amaral Sobral
Foods 2023, 12(19), 3602; https://doi.org/10.3390/foods12193602 - 28 Sep 2023
Cited by 1 | Viewed by 1369
Abstract
The rising consumer demand for safer, healthier, and fresher-like food has led to the emergence of new concepts in food packaging. In addition, the growing concern about environmental issues has increased the search for materials derived from non-petroleum sources and biodegradable options. Thus, [...] Read more.
The rising consumer demand for safer, healthier, and fresher-like food has led to the emergence of new concepts in food packaging. In addition, the growing concern about environmental issues has increased the search for materials derived from non-petroleum sources and biodegradable options. Thus, active films based on biopolymers loaded with natural active compounds have great potential to be used as food packaging. However, several lipophilic active compounds are difficult to incorporate into aqueous film-forming solutions based on polysaccharides or proteins, and the hydrophilic active compounds require protection against oxidation. One way to incorporate these active compounds into film matrices is to encapsulate them in emulsions, such as microemulsions, nanoemulsions, Pickering emulsions, or double emulsions. However, emulsion characteristics can influence the properties of active films, such as mechanical, barrier, and optical properties. This review addresses the advantages of using emulsions to encapsulate active compounds before their incorporation into biopolymeric matrices, the main characteristics of these emulsions (emulsion type, droplet size, and emulsifier nature), and their influence on active film properties. Furthermore, we review the recent applications of the emulsion-charged active films in food systems. Full article
(This article belongs to the Special Issue Advances in the Design of Food Emulsions: Properties, Emulsification Techniques and Applications)
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26 pages, 4062 KiB  
Review
Droplet-Based Microfluidics as a Platform to Design Food-Grade Delivery Systems Based on the Entrapped Compound Type
by Jhonatan Rafael de Oliveira Bianchi, Lucimara Gaziola de la Torre and Ana Leticia Rodrigues Costa
Foods 2023, 12(18), 3385; https://doi.org/10.3390/foods12183385 - 09 Sep 2023
Cited by 3 | Viewed by 1310
Abstract
Microfluidic technology has emerged as a powerful tool for several applications, including chemistry, physics, biology, and engineering. Due to the laminar regime, droplet-based microfluidics enable the development of diverse delivery systems based on food-grade emulsions, such as multiple emulsions, microgels, microcapsules, solid lipid [...] Read more.
Microfluidic technology has emerged as a powerful tool for several applications, including chemistry, physics, biology, and engineering. Due to the laminar regime, droplet-based microfluidics enable the development of diverse delivery systems based on food-grade emulsions, such as multiple emulsions, microgels, microcapsules, solid lipid microparticles, and giant liposomes. Additionally, by precisely manipulating fluids on the low-energy-demand micrometer scale, it becomes possible to control the size, shape, and dispersity of generated droplets, which makes microfluidic emulsification an excellent approach for tailoring delivery system properties based on the nature of the entrapped compounds. Thus, this review points out the most current advances in droplet-based microfluidic processes, which successfully use food-grade emulsions to develop simple and complex delivery systems. In this context, we summarized the principles of droplet-based microfluidics, introducing the most common microdevice geometries, the materials used in the manufacture, and the forces involved in the different droplet-generation processes into the microchannels. Subsequently, the encapsulated compound type, classified as lipophilic or hydrophilic functional compounds, was used as a starting point to present current advances in delivery systems using food-grade emulsions and their assembly using microfluidic technologies. Finally, we discuss the limitations and perspectives of scale-up in droplet-based microfluidic approaches, including the challenges that have limited the transition of microfluidic processes from the lab-scale to the industrial-scale. Full article
(This article belongs to the Special Issue Advances in the Design of Food Emulsions: Properties, Emulsification Techniques and Applications)
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