An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions
Fatemeh Ghiasi, Hadi Hashemi Gahruie, Sara Esteghlal, Seyed Mohammad Hashem Hosseini
Foods
Abstract
Double emulsions (DEs) present promising applications as alternatives to conventional emulsions in the pharmaceutical, cosmetic, and food industries. However, most review articles have focused on the formulation, preparation approaches, physical stability, and release profile of encapsulants based on DEs, particularly water-in-oil-in-water (W<sub>1</sub>/O/W<sub>2</sub>), with less attention paid to specific food applications. Therefore, this review offers updated detailed research advances in potential food applications of both W<sub>1</sub>/O/W<sub>2</sub> and oil-in-water-in-oil (O<sub>1</sub>/W/O<sub>2</sub>) DEs over the past decade. To this end, various food-relevant applications of DEs in the fortification; preservation (antioxidant and antimicrobial targets); encapsulation of enzymes; delivery and protection of probiotics; color stability; the masking of unpleasant tastes and odors; the development of healthy foods with low levels of fat, sugar, and salt; and design of novel edible packaging are discussed and their functional properties and release characteristics during storage and digestion are highlighted.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
W1/O/W2 and O1/W/O2 double emulsions have various food-relevant applications
“various food-relevant applications of DEs in the fortification; preservation (antioxidant and antimicrobial targets); encapsulation of enzymes; delivery and protection of probiotics; color stability; ...”
double emulsions (DEs) present promising applications as alternatives to conventional emulsions
“Double emulsions (DEs) present promising applications as alternatives to conventional emulsions in the pharmaceutical, cosmetic, and food industries.”