Developing novel foods using multiple emulsions: insights with reference to bioaccessibility and bioavailability

Abstract

Emulsion technology has been extensively used in the food industry in recent times, as several food products in the market exist in the emulsified form. More recently, the trend for emulsions has witnessed a shift towards the development of multiple emulsions with increased sustainability, safety, and functionality characteristics. Accordingly, the current chapter describes the recent advances in the development of multiple emulsions along with their types and physicochemical attributes. Additionally, the applications of multiple emulsions in the food industry have also been discussed with special reference to the use of multiple emulsions in improving the fatty acid profile of foods, developing different low-fat and low-sodium food products, encapsulating different nutrients and bioactive food components, and as effective delivery systems for enhancing the bioavailability of different functional ingredients. Moreover, the details regarding the stability of multiple emulsions in the biological systems and constraints related to the commercialization of multiple emulsion-based food products are also discussed in this chapter.

Keywords Foods Modulating , Inflammation , Oxidative Stress, Bioactive food