There is a growing interest to design food emulsions with tailored digestibility-functionality during their journey in the oral cavity and gastrointestinal tract. In the present paper, we outline the current technology and provide some outlooks for future perspectives. Oil-in-water (O/W), water-in-oil-in-water (W/O/W), and water-in-water (W/W) emulsions confer several compartments to partition a wide array of biopolymers and small molecules for governing digestibility and triggering specific functionalities. Pickering stabilization of O/W emulsions enables to lower digestion and target enterocytes through decorating the particles with specific ligands. Moreover, the internal lipid phase can be structured to decline lipolysis. In W/O/W emulsions, the hydrophilic emulsifier type and oil viscosity determine the lipolysis and proteolysis extents/rates. Digestibility of biopolymers such as starch can be tuned using W/W emulsions. These latter emulsions also enable encapsulation of water-soluble vitamins and enzymes, and protection of probiotics in the stomach.
Tailor it up! How we are rolling towards designing the functionality of emulsions in the mouth and gastrointestinal tract
Troise Antonio Dario;
2020
Abstract
There is a growing interest to design food emulsions with tailored digestibility-functionality during their journey in the oral cavity and gastrointestinal tract. In the present paper, we outline the current technology and provide some outlooks for future perspectives. Oil-in-water (O/W), water-in-oil-in-water (W/O/W), and water-in-water (W/W) emulsions confer several compartments to partition a wide array of biopolymers and small molecules for governing digestibility and triggering specific functionalities. Pickering stabilization of O/W emulsions enables to lower digestion and target enterocytes through decorating the particles with specific ligands. Moreover, the internal lipid phase can be structured to decline lipolysis. In W/O/W emulsions, the hydrophilic emulsifier type and oil viscosity determine the lipolysis and proteolysis extents/rates. Digestibility of biopolymers such as starch can be tuned using W/W emulsions. These latter emulsions also enable encapsulation of water-soluble vitamins and enzymes, and protection of probiotics in the stomach.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.