Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

作者：McClements David Julian^*; Li Yan

来源：Advances in Colloid and Interface Science, 2010, 159(2): 213-228.

DOI：10.1016/j.cis.2010.06.010

• Nutraceuticals
• Pharmaceuticals
• Functional foods
• Delivery systems
• Structural design
• Hydrogel particles
• Coacervates
• Emulsions
• Nanoemulsions
• Satiety

There is a need for edible delivery systems to encapsulate, protect and release bioactive and functional lipophilic constituents within the food and pharmaceutical industries. These delivery systems could be used for a number of purposes: controlling lipid bioavailability; targeting the delivery of bioactive components within the gastrointestinal tract; and designing food matrices that delay lipid digestion and induce satiety. Emulsion technology is particularly suited for the design and fabrication of delivery systems for lipids. In this article we provide an overview of a number of emulsion-based technologies that can be used as edible delivery systems by the food and other industries, including conventional emulsions, nanoemulsions, multilayer emulsions, solid lipid particles, and filled hydrogel particles. Each of these delivery systems can be produced from food-grade (GRAS) ingredients (e.g., lipids, proteins, polysaccharides, surfactants, and minerals) using relatively simple processing operations (e.g., mixing, homogenizing, and thermal processing). The structure, preparation, and utilization of each type of delivery system for controlling lipid digestion are discussed. This knowledge can be used to select the most appropriate emulsion-based delivery system for specific applications, such as encapsulation, controlled digestion, and targeted release.

• 出版日期2010-9-15