Overview of foam system: Natural material-based foam, stabilization, characterization, and applications

The research focus of the foams has recently been shifting from using inorganic materials to biological origin materials (especially edible materials) for stabilization. The motivation for this shift is regarding the incompatibility of some inorganic materials for food and biomedical utilization, along with their poor sustainability. The research progress of the foam stabilized by the food-grade materials in recent years was summarized. Recent literature reports have proved the ability of protein, polysaccharide, polyphenol, as well as their binary or ternary composition to stabilize liquid foam. We review the mechanism of foam instability and the factors affecting stability and recent progress in characterization methods. The encouraging research trends in basic research and fields of applications were also underlined, which often give rise to exciting food industry opportunities.

Automated summary

The research focus on foam materials has recently shifted from inorganic to biological origin materials, especially edible materials, for stabilization purposes. This shift is motivated by the incompatibility of some inorganic materials with food and biomedical applications, as well as their poor sustainability. Recent research has shown that protein, polysaccharide, polyphenol, and their combinations can effectively stabilize liquid foam. This review summarizes the mechanism of foam instability, factors affecting stability, and recent progress in characterization methods. It also highlights the promising trends in basic research and applications, which offer exciting opportunities in the food industry.