Food-grade interface design based on antioxidants to enhance the performance, functionality and application of oil-in-water emulsions: Monomeric, binary and ternary systems

To satisfy consumer demand for healthier food formulations, and to improve the performance, functionality and application of oil-in-water (O/W) emulsions, researchers have focused on the design of oil-water interfaces. However, the complexity of emulsion systems poses significant challenges for interface design. This review discusses the impacts of interface design based on monomeric (chemical modification of antioxidants), binary (polysaccharide-antioxidant and protein-antioxidant combinations) and ternary (polysaccharide-protein-antioxidant combinations) systems to enhance the oxidative stability of emulsions. We summarized the factors influencing the antioxidant efficiency of the combinations. In addition to inhibition of lipid oxidation, the impacts of interface design on other functional properties of the emulsions were highlighted. The high antioxidant and interfacial activity of monomeric, binary and ternary systems facilitated their effective inhibition of lipid oxidation. The antioxidant activity was influenced by the binding mode, grafting efficiency, conformational hindrance, and intermolecular distances. In real food systems, the antioxidant efficiency of the combinations needs to be further evaluated. In addition to antioxidant efficiency, interface design enhanced several functional properties of emulsions, including retention of nutrients, improved bioavailability of antioxidants, inhibition of harmful microbial growth, reduction of cytotoxicity, and stimulation of cell growth. This finding serves as an inspiration for expanding the application of interface design in emulsion systems.

Automated summary

To meet the demand for healthier food formulations, researchers have focused on the design of oil-water interfaces to improve the performance and functionality of oil-in-water emulsions. This review discusses the impacts of interface design on the oxidative stability of emulsions and highlights the factors influencing the antioxidant efficiency of different systems. In addition to inhibiting lipid oxidation, interface design also enhances other functional properties of emulsions.