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Innovative Application of Emulsion-Based Systems to Foods: Current and Future...
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Innovative Application of Emulsion-Based Systems to Foods: Current and Future Trends

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

Deadline for manuscript submissions: closed (28 February 2022) | Viewed by 26964

Special Issue Editors

Dr. Susana Cofrades

E-Mail Website
Guest Editor
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council, Madrid, Spain
Interests: meat science; food chemistry; fat replacers; emulsification techniques; emulsions; food quality; food preservation
Dr. Maria Dolores Álvarez Torres

E-Mail Website
Guest Editor
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council, Madrid, Spain
Interests: sensory analysis; pectins; gel; rheology; texture

Special Issue Information

Dear Colleagues,

Conventional emulsions are the most widely used systems in various industries, including the food industry, because they can be easily elaborated using existing processing methods in a cost-effective manner. Even so, there are some applications where novel or improved performance of emulsions is required in order to improve some functional attributes that cannot be achieved using conventional methods. Therefore, recent advances are focused on the development of new emulsion structures with advantages in certain applications, such as improved physical or chemical stability, encapsulation, controlled release, texture modification, etc.

In this Special Issue, we encourage the submission of manuscripts focused on new systems-based emulsions, such as structured emulsions, multiple emulsions, multilayer emulsions, nanoemulsions, microclusters, and filled hydrogel microspheres, among others, with improved functionality compared to conventional emulsions. Authors are encouraged to present their new production methods, properties, and potential applications of emulsions in foods, as well as their behavior during and after digestion processes.

Dr. Susana Cofrades
Dr. Maria Dolores Álvarez Torres
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

  • emulsions
  • food-related application
  • structured emulsions
  • emulsion properties
  • delivery systems
  • emulsion digestion

Published Papers (4 papers)

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Research

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20 pages, 1860 KiB  
Article
Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel
by María Dolores Alvarez, Susana Cofrades, María Espert, Ana Salvador and Teresa Sanz
Foods 2021, 10(4), 793; https://doi.org/10.3390/foods10040793 - 7 Apr 2021
Cited by 17 | Viewed by 3261
Abstract
Cocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the occurrence of several chronic diseases. This study researched [...] Read more.
Cocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the occurrence of several chronic diseases. This study researched the partial or total replacement of CB by an oleogel (OG) formulated with a healthier lipid profile, for mixed systems that would allow a partial substitution of CB in confectionery products. The “emulsion-templated approach” was used to develop a sunflower oil-HPMC-based OG. Different CB:OG ratios were formulated increasing the percentage replacement of CB by OG from 50 to 100%. Rheological and textural properties were determined and compared with a CB control at 20 and 10 °C. Oil-binding capacity was also analyzed. The systems showed a solid-like behavior, with higher elastic than viscous modulus, which increased with CB concentration. Compared with 20 °C, at 10 °C there was an increase in connectivity, viscoelasticity, and consistency of the systems, in response to a more complete CB crystallization. The replaced systems also presented a better lipid profile than CB. This evidence suggests that formulated CB:OG system at 50:50 ratio could become useful as a CB equivalent in chocolate products. Full article
(This article belongs to the Special Issue Innovative Application of Emulsion-Based Systems to Foods: Current and Future Trends)
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14 pages, 3659 KiB  
Article
Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery Creams
by María Espert, Teresa Sanz and Ana Salvador
Foods 2021, 10(3), 505; https://doi.org/10.3390/foods10030505 - 26 Feb 2021
Cited by 5 | Viewed by 2156
Abstract
In this work, the design of low moisture (10%) oil/water emulsions based on sunflower oil were investigated, as well as their application in a bakery cream as a conventional fat replacer. The emulsions were dehydrated to reach 10% moisture content, achieving highly concentrated [...] Read more.
In this work, the design of low moisture (10%) oil/water emulsions based on sunflower oil were investigated, as well as their application in a bakery cream as a conventional fat replacer. The emulsions were dehydrated to reach 10% moisture content, achieving highly concentrated vegetable oil gel emulsions of different consistencies and qualities. Physical properties of the dried emulsions were evaluated by texture, microstructure, and oil loss determination. The reformulated bakery creams with the dried emulsions obtained from 47% oil showed better spreadability, viscosity, and viscoelasticity properties. A shortening replacement with the dried emulsion obtained from 70% initial oil caused a negative impact on the creams’ consistency, with lower viscosity and lower hysteresis area, revealing a weakness of structure. This research provided new knowledge about the structuration of vegetable oils through concentrated emulsions and their application as a source of healthy fat in creams for bakery applications. Full article
(This article belongs to the Special Issue Innovative Application of Emulsion-Based Systems to Foods: Current and Future Trends)
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20 pages, 2382 KiB  
Article
The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods
by Susana Cofrades, Alba Garcimartín, Joaquín Gómez-Estaca, Francisco J. Sánchez-Muniz, Beatriz Herranz, Adrián Macho-González, Juana Benedí and María Dolores Álvarez
Foods 2020, 9(11), 1589; https://doi.org/10.3390/foods9111589 - 2 Nov 2020
Cited by 5 | Viewed by 2207
Abstract
This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein isolate (WPI)) on both oil-in-water liquid-like emulsions (Es) and the corresponding cold gelled emulsions (GEs), and also the effect of addition of carob extract [...] Read more.
This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein isolate (WPI)) on both oil-in-water liquid-like emulsions (Es) and the corresponding cold gelled emulsions (GEs), and also the effect of addition of carob extract rich in condensed tannins (T). The systems, intended as functional food ingredients, were studied in various different respects, including rheological behaviour, in vitro gastrointestinal digestion with determination of the release of non-extractable proanthocyanidins (NEPA) from T, antioxidant activity and lipolysis. EP significantly affects the rheological behaviour of both Es and GEs. T incorporation produced a structural reinforcement of GEs, especially in the case of SC. The digests from Es displayed a higher antioxidant activity than those from GEs. T lipase inhibition was observed only in the formulations with WPI. Our results highlight the importance, in the design of functional foods, of analyzing different variables when incorporating a bioactive compound into a food or emulsion in order to select the better combination for the desired objective, owing to the complex interplay of the various components. Full article
(This article belongs to the Special Issue Innovative Application of Emulsion-Based Systems to Foods: Current and Future Trends)
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Review

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25 pages, 2045 KiB  
Review
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation
by Chen Tan and David Julian McClements
Foods 2021, 10(4), 812; https://doi.org/10.3390/foods10040812 - 9 Apr 2021
Cited by 130 | Viewed by 18392
Abstract
The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety [...] Read more.
The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds. Full article
(This article belongs to the Special Issue Innovative Application of Emulsion-Based Systems to Foods: Current and Future Trends)
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