Journal
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
Volume 65, Issue 3, Pages 157-166Publisher
DE GRUYTER POLAND SP ZOO
DOI: 10.2478/v10222-012-0094-0
Keywords
multilayer emulsions; lipophilic bioactive components; emulsifiers; biopolymers
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Funding
- Department of Food Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin
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This review article demonstrates fundamentals regarding the manufacturing of multilayer oil-in-water (M-O/W) emulsions and factors affecting stability of these systems. Moreover, characteristics of major bioactive lipophilic components and ingredients mostly applied to form multilayered membranes as well analytical methods used to examine properties of M-O/W emulsions are specified. It has been shown that production of M-O/W systems is based on the layer-by-layer (LbL) electrostatic deposition technique which makes use of the electrostatic attraction of oppositely charged surfactants and biopolymers to form multicomposite protective layers around emulsion droplets. Finally, limitations regarding studies of M-O/W systems which should be developed are specified.
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