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Review
. 2010 Sep 15;159(2):213-28.
doi: 10.1016/j.cis.2010.06.010. Epub 2010 Jul 3.

Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components

David Julian McClements  1 , Yan Li
Affiliations
Review

Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components

David Julian McClements et al. Adv Colloid Interface Sci. .

Abstract

There is a need for edible delivery systems to encapsulate, protect and release bioactive and functional lipophilic constituents within the food and pharmaceutical industries. These delivery systems could be used for a number of purposes: controlling lipid bioavailability; _targeting the delivery of bioactive components within the gastrointestinal tract; and designing food matrices that delay lipid digestion and induce satiety. Emulsion technology is particularly suited for the design and fabrication of delivery systems for lipids. In this article we provide an overview of a number of emulsion-based technologies that can be used as edible delivery systems by the food and other industries, including conventional emulsions, nanoemulsions, multilayer emulsions, solid lipid particles, and filled hydrogel particles. Each of these delivery systems can be produced from food-grade (GRAS) ingredients (e.g., lipids, proteins, polysaccharides, surfactants, and minerals) using relatively simple processing operations (e.g., mixing, homogenizing, and thermal processing). The structure, preparation, and utilization of each type of delivery system for controlling lipid digestion are discussed. This knowledge can be used to select the most appropriate emulsion-based delivery system for specific applications, such as encapsulation, controlled digestion, and _targeted release.

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