Contribution of the engineering of tailored interfaces to the formulation of novel food colloids

The interfacial engineering of food emulsifiers (proteins, low-molecular-weight emulsifiers, LMWE, and/or polysaccharides, (PS) has attracted great interest in the past and in recent times, due to their great potential of application in traditional and novel food dispersion formulations. To date, numerous strategies based on interfacial engineering have been proposed to develop the best emulsifier performance at fluid-fluid (either air-water or oil-water) or fluid-solid interfaces for optimum food colloid formulations, mainly in the form of foams or emulsions. This review article focuses on interfacial emulsifier architectures for improving the formation and application of food colloid formulations using the tailored strategy of the emulsifier at fluid interfaces. The review mainly consists of four sections. The first section summarizes the composition and structure of the emulsifier at fluid interfaces. In the second and third sections, the strategies and techniques (engineering) for the production of tailored interfaces will be analysed. Lastly, the impact of tailored interfaces on the formulation of novel food colloids is fully summarized, with an emphasis on the interfaces in biological processes, the function of the food matrix on the absorption and bioavailability of bioactive components, and the oxidative stability of food dispersions. Therefore, this review is of present-day relevance and would be of interest to readers, scientists and/or technologists in the field of food colloids.

Automated summary

This article mainly focuses on the structure of interfacial emulsifier systems, using a tailored strategy for emulsifiers at fluid interfaces, to improve the formation and application of food colloid formulations.