Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review
This review article demonstrates fundamentals regarding the manufacturing of multilayer oil-in-water (M-O/W) emulsions and factors affecting stability of these systems. Moreover, characteristics of major bioactive lipophilic components and ingredients mostly applied to form multilayered membranes as...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2015-09-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2015.65.issue-3/v10222-012-0094-0/v10222-012-0094-0.xml?format=INT |
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| _version_ | 1832569858787639296 |
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| author | Bortnowska Grażyna |
| author_facet | Bortnowska Grażyna |
| author_sort | Bortnowska Grażyna |
| collection | DOAJ |
| description | This review article demonstrates fundamentals regarding the manufacturing of multilayer oil-in-water (M-O/W) emulsions and factors affecting stability of these systems. Moreover, characteristics of major bioactive lipophilic components and ingredients mostly applied to form multilayered membranes as well analytical methods used to examine properties of M-O/W emulsions are specified. It has been shown that production of M-O/W systems is based on the layer-by-layer (LbL) electrostatic deposition technique which makes use of the electrostatic attraction of oppositely charged surfactants and biopolymers to form multicomposite protective layers around emulsion droplets. Finally, limitations regarding studies of M-O/W systems which should be developed are specified. |
| format | Article |
| id | doaj-art-38b0ee870f884087a65aa17ee44a63b2 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2015-09-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-38b0ee870f884087a65aa17ee44a63b22025-02-02T19:21:36ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072015-09-0165315716610.2478/v10222-012-0094-0v10222-012-0094-0Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a ReviewBortnowska Grażyna0Department of Food Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Papieża Pawła VI 3, 71–459 Szczecin, PolandThis review article demonstrates fundamentals regarding the manufacturing of multilayer oil-in-water (M-O/W) emulsions and factors affecting stability of these systems. Moreover, characteristics of major bioactive lipophilic components and ingredients mostly applied to form multilayered membranes as well analytical methods used to examine properties of M-O/W emulsions are specified. It has been shown that production of M-O/W systems is based on the layer-by-layer (LbL) electrostatic deposition technique which makes use of the electrostatic attraction of oppositely charged surfactants and biopolymers to form multicomposite protective layers around emulsion droplets. Finally, limitations regarding studies of M-O/W systems which should be developed are specified.http://www.degruyter.com/view/j/pjfns.2015.65.issue-3/v10222-012-0094-0/v10222-012-0094-0.xml?format=INTmultilayer emulsionslipophilic bioactive componentsemulsifiersbiopolymers |
| spellingShingle | Bortnowska Grażyna Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review Polish Journal of Food and Nutrition Sciences multilayer emulsions lipophilic bioactive components emulsifiers biopolymers |
| title | Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review |
| title_full | Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review |
| title_fullStr | Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review |
| title_full_unstemmed | Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review |
| title_short | Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review |
| title_sort | multilayer oil in water emulsions formation characteristics and application as the carriers for lipophilic bioactive food components a review |
| topic | multilayer emulsions lipophilic bioactive components emulsifiers biopolymers |
| url | http://www.degruyter.com/view/j/pjfns.2015.65.issue-3/v10222-012-0094-0/v10222-012-0094-0.xml?format=INT |
| work_keys_str_mv | AT bortnowskagrazyna multilayeroilinwateremulsionsformationcharacteristicsandapplicationasthecarriersforlipophilicbioactivefoodcomponentsareview |