The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components
Abstract
ABSTRACT: There is a pressing need for edible delivery systems to encapsulate, protect, and release bioactive lipids within the food, medical, and pharmaceutical industries. The fact that these delivery systems must be edible puts constraints on the type of ingredients and processing operations that can be used to create them. Emulsion technology is particularly suited for the design and fabrication of delivery systems for encapsulating bioactive lipids. This review provides a brief overview of the major bioactive lipids that need to be delivered within the food industry (for example, ω‐3 fatty acids, carotenoids, and phytosterols), highlighting the main challenges to their current incorporation into foods. We then provide an overview of a number of emulsion‐based technologies that could be used as edible delivery systems by the food and other industries, including conventional emulsions, multiple emulsions, multilayer emulsions, solid lipid particles, and filled hydrogel particles. Each of these delivery systems could be produced from food‐grade (GRAS) ingredients (for example, lipids, proteins, polysaccharides, surfactants, and minerals) using simple processing operations (for example, mixing, homogenizing, and thermal processing). For each type of delivery system, we describe its structure, preparation, advantages, limitations, and potential applications. This knowledge can be used to facilitate the selection of the most appropriate emulsion‐based delivery system for specific applications.
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Cites
Marchioli, R., Barzi, F., Bomba, E., Chieffo, C., Di Gregorio, D., Di Mascio, R., Franzosi, M. G., Geraci, E., Levantesi, G., Maggioni, A. P., et al. (2002) · Circulation · doi:10.1161/01.cir.0000014682.14181.f2 · Cited by 1,311
Freitas, S., Merkle, H. P., & Gander, B. (2005) · Journal of Controlled Release · doi:10.1016/j.jconrel.2004.10.015 · Cited by 923
Cited by
Factors Influencing the Chemical Stability of Carotenoids in Foods
Boon, C. S., McClements, D. J., Weiss, J., & Decker, E. A. (2010) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390802565889 · Cited by 828
Self-citationNanotechnology in agro-food: From field to plate
Dasgupta, N., Ranjan, S., Mundekkad, D., Ramalingam, C., Shanker, R., & Kumar, A. (2015) · Food Research International · doi:10.1016/j.foodres.2015.01.005 · Cited by 437
The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review
Ngouémazong, E. D., Christiaens, S., Shpigelman, A., Van Loey, A., & Hendrickx, M. (2015) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12160 · Cited by 394
Potential biological fate of ingested nanoemulsions: Influence of particle characteristics
McClements, D. J., & Xiao, H. (2012) · Food Funct. · doi:10.1039/c1fo10193e · Cited by 331
Self-citationChallenges and opportunities in CNS delivery of therapeutics for neurodegenerative diseases
Barchet, T. M., & Amiji, M. M. (2009) · Expert Opinion on Drug Delivery · doi:10.1517/17425240902758188 · Cited by 145
Metadata
- Authors
- McClements, D. J., Decker, E. A., & Weiss, J.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2007-10
- Volume
- 72
- Issue
- 8
- Pages
- R109-24
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2006399057
- Cited by
- 1,023
- References
- 2
- FWCI
- 36.02
- Type
- journal article
- Language
- en
- Open access
- closed
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