Potential applications of multiple emulsions in the development of healthy and functional foods
2013
Jiménez-Colmenero, Francisco
Recent advances in food and nutrition sciences have highlighted the possibility of modulating some specific physiological functions in the organism through food intake. The beneficial effects of functional foods derive from dietary active compounds, and therefore the design and development of these foods require strategies to control their presence. Thanks to their characteristics, multiple emulsions can be used to induce qualitative and quantitative changes in food composition. This review provides an overview of the specific developments and food applications of multiple emulsions (W1/O/W2) as a technological strategy to modulate the presence of active dietary compounds for the development of healthier foods including functional foods. It discusses food-grade W1/O/W2 emulsion applications to: a) improve fat content, both by reducing fat (calories) content and providing healthier fatty acid profiles; b) encapsulate (protect) bioactive compounds such as minerals, carotenoids, vitamins, microorganisms, lactoferrin, phenolic compounds, amino acids and oils; and c) reduce sodium content.
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