Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review

Abstract

Gels are functional materials with well-defined structures (three-dimensional networks) assembled from the dispersed colloids, and capable of containing a large amount of water, oil, or air (by replacing the liquid within the gel pores), known as a hydrogel, oleogel, and aerogel, respectively. An emulsion gel is a gelled matrix filled with emulsion dispersion in which at least one phase, either continuous phase or dispersed phase forms spatial networks leading to the formation of a semisolid texture. Recently, the interest in the application of gels as functional colloids has attracted great attention in the food industry due to their tunable morphology and microstructure, promising physicochemical, mechanical, and functional properties, and superior stability, as well as controlled release, features for the encapsulated bioactive compounds. This article covers recent research progress on functional colloids (emulsion gels), including their fabrication, classification (protein-, polysaccharide-, and mixed emulsion gels), and properties specifically those related to the gel-body interactions (texture perception, digestion, and absorption), and industrial applications. The emerging applications, including encapsulation and controlled release, texture design and modification, fat replacement, and probiotics delivery are summarized. A summary of future perspectives to promote emulsion gels' use as functional colloids and delivery systems for scouting potential new applications in the food industry is also proposed. Emulsion gels are promising colloids being used to tailor breakdown behavior and sensory perception of food, as well as for the processing, transportation, and targeted release of food additives, functional ingredients, and bioactive substances with flexibility in designing structural and functional parameters.

A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages

“…The PEG did not had the noticeable affect on MUFA content of the semi-smoked sausages, probably due to the higher amount of MUFA in horsemeat (40.1%) compare to beef or pork [ 40 ]. Horsemeat is low in fat and has a high concentration of healthy omega-3 polyunsaturated fatty acids (PUFA), including linolenic (18:3n-3) and other long-chain n-3 fatty acids (FA), which have been shown the valuable effect to prevent some chronic diseases [ 1 , 3 , 4 , 6 , 7 ]. The ω-6/ω-3 ratio describes how healthier is meat products.…”

“…In order to meet the growing demand for horsemeat, attempts have been made to improve the horsemeat’s sustainability and safety. Emulsification technology could be used to improve the quality of semi-smoked sausages made from horsemeat by helping to increase their viscosity and stability, as well as control the moisture of the product [ 7 ].…”

Biopolymer-based functional films for packaging applications: A review

“…Figure 2 indicates several intelligent packaging systems such as gas, pH, time, temperature, and humidity sensors, being incorporated into or printed onto the food packaging materials in order to monitor the real time quality of the packaged food ( 84 ). In recent years, studies have also reported the development of biosensors being employed for the detection of pathogenic bacteria ( 85 , 86 ).…”

Anisotropic sol–gel transition: the influence of sample thickness, pressure and strain

“…Owing to their dual character of solid/fluid behavior, especially the viscoelastic aspect, they are widely seen in nature, and popular in industrial applications including food products. [1][2][3] A special class of these materials are organogels wherein gelation is caused by low molecular weight gelators (LMWGs). The guided self-assembly in these systems is controlled by weak forces, such as van der Waals, hydrogen bonding, electrostatic forces, p-p stacking, and London dispersion forces.…”