Interfacial Dynamics and Environmental Responsiveness of Double Emulsions Stabilized by Zein Particles and Surfactant Using Microfluidic Techniques.

Elucidating the stability dynamics of double emulsions is essential for advancing their sustainable applications in the food industry. This study utilizes microfluidic techniques to investigate the interactions between interfacial components, Tween 80 (Tw80) and zein particles (ZPs), in double emulsions. Our results indicate that the type and concentration of stabilizing agents are critical to emulsion stability with environmental factors further influencing this balance.

Advancements in lipid-based delivery systems for functional foods: a comprehensive review of literature and patent trends.

Lipid-based delivery systems (LDS) have emerged as cornerstone techniques for bolstering the bioavailability of lipophilic bioactive compounds, addressing challenges related to solubility, stability, and absorption. This critical review examined a substantial dataset of 6,907 scientific articles and 3,021 patents from 2001-2023, elucidating the multifaceted evolution of LDS, with a particular focus on its industrial and patent-driven perspective. Notably, there were pronounced surges in functional food patent applications in 2004, 2011, and 2019.

Updated design strategies for oral delivery systems: maximized bioefficacy of dietary bioactive compounds achieved by inducing proper digestive fate and sensory attributes.

Interest in the application of dietary bioactive compounds (DBC) in healthcare and pharmaceutical industries has motivated researchers to develop functional delivery systems (FDS) aiming to maximize their bioefficacy. As the direct and indirect health benefiting effects of DBC are acknowledged, traditional design principle of FDS aiming at improving the bioavailability of intact DBC is challenged by the updated one, where the maximized bioefficacy of DBC delivered by FDS will be achieved via rationally absorbed at target sites with proper metabolism pathways. This article briefly summarized the absorption and metabolic fates of orally digested DBC along with their direct and indirect mechanisms to perform health benefiting effects.

Regulation Effects of Beeswax in the Intermediate Oil Phase on the Stability, Oral Sensation and Flavor Release Properties of Pickering Double Emulsions.

Double emulsions (W/O/W) with compartmentalized structures have attracted a lot of research interests due to their diverse applications in the food industry. Herein, oil phase of double emulsions was gelled with beeswax (BW), and the effects of BW mass ratios (0-8.0%) on the stability, oral sensation, and flavor release profile of the emulsions were investigated.