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The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.

An experimental study shows how the emulsion terpolymerization of lauryl methacrylate (LMA) and methyl methacrylate is influenced by the nature of the third monomer. The third monomer is either glycidyl methacrylate, hydroxyethyl methacrylate, hydroxypropyl methacrylate, or styrene. We report the synthesis of terpolymer particles with an appreciably high content of the very hydrophobic LMA (between 0.2515 and 0.238 molar fraction in the monomer mixture) in 60:40 weight water/ethanol mixture as the continuous phase, poly(vinyl pyrrolidone) as a polymeric steric stabilizer, and potassium peroxodisulfate as the initiator. The emulsion terpolymerization proceeds smoothly without the formation of coagulum and leads to particles with an average diameter clearly below 1 mu m. We discuss the overall polymerization behavior regarding conversionatime curves, particle morphology, and glass transition temperature of the terpolymers in dependence of the lyophilicity/lyophobicity of the monomer mixture.

Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in meat products causes a decline in product quality, such as lower levels of juiciness and hardness. Therefore, it is necessary to develop a fat substitute that can ensure the sensory quality of the product while reducing its fat content. Consequently, using emulsion gels to produce structured oils or introducing functional ingredients has attracted substantial attention for replacing the fat in meat products. This paper delineated emulsion gels into protein, polysaccharide, and protein–polysaccharide compound according to the matrix. The preparation methods and the application of the three emulsion gels as fat substitutes in meat products were reviewed. Since it displayed a unique separation structure, the double emulsion was highly suitable for encapsulating bioactive substances, such as functional oils, flavor components, and functional factors, while it also exhibited significant potential for developing low-fat or functional healthy meat products. This paper summarized the studies involving the utilization of double emulsion and gelled double emulsion as fat replacement agents to provide a theoretical basis for related research and new insight into the development of low-fat meat products.

Cellulose nanocrystals (CNCs) and cellulose nanofibrils (CNFs) extracted from renewable resources possess many attractive characteristics, making them ideal Pickering emulsion stabilizers. However, unmodified pristine CNCs with high surface charge density are not effective in stabilizing oil–water emulsions, thereby limiting their application as interfacial stabilizers. Grafting hydrophobic polymers onto CNCs enhanced their wettability by the oil phase, which reduced the interfacial tension. Thus, hydrophobic modification was performed by grafting cinnamoyl chloride or butyryl chloride to the surface of CNFs. The modified CNFs were further hydrolyzed for 1 or 2 h to produce nanocellulose of varying sizes and hydrophobicity, and they were effective Pickering emulsifiers. The effect of nanocellulose concentration, polarity of solvents, hydrophobicity, size and electrolyte on the characteristics of the Pickering emulsions were examined and elucidated. Graphic abstract

With the exception of alum, emulsion-based vaccine adjuvants have been administered to far more people than any other adjuvant, especially since the 2009 H1N1 influenza pandemic. The number of clinical safety and immunogenicity evaluations of vaccines containing emulsion adjuvants has correspondingly mushroomed. In this review, the authors introduce emulsion adjuvant composition and history before detailing the most recent findings from clinical and postmarketing data regarding the effects of emulsion adjuvants on vaccine immunogenicity and safety, with emphasis on the most widely distributed emulsion adjuvants, MF59® and AS03. The authors also present a summary of other emulsion adjuvants in clinical development and indicate promising avenues for future emulsion-based adjuvant development. Overall, emulsion adjuvants have demonstrated potent adjuvant activity across a number of disease indications along with acceptable safety profiles.

Lipids have multiple physiological roles that are biologically vital. Soybean oil lipid emulsions have been the mainstay of parenteral nutrition lipid formulations for decades in North America. Utilizing intravenous lipid emulsions in parenteral nutrition has minimized the dependence on dextrose as a major source of nonprotein calories and prevents the clinical consequences of essential fatty acid deficiency. Emerging literature has indicated that there are benefits to utilizing alternative lipids such as olive/soy-based formulations, and combination lipids such as soy/MCT/olive/fish oil, compared with soybean based lipids, as they have less inflammatory properties, are immune modulating, have higher antioxidant content, decrease risk of cholestasis, and improve clinical outcomes in certain subgroups of patients. The objective of this article is to review the history of IVLE, their composition, the different generations of widely available IVLE, the variables to consider when selecting lipids, and the complications of IVLE and how to minimize them.

Purpose Parenteral lipid emulsions (LEs) are commonly rich in long-chain triglycerides derived from soybean oil (SO). SO-containing emulsions may promote systemic inflammation and therefore may adversely affect clinical outcomes. We hypothesized that alternative oil-based LEs (SO-sparing strategies) may improve clinical outcomes in critically ill adult patients compared to products containing SO emulsion only. The purpose of this systematic review was to evaluate the effect of parenteral SO-sparing strategies on clinical outcomes in intensive care unit (ICU) patients. Methods We searched computerized databases from 1980 to 2013. We included randomized controlled trials (RCTs) conducted in critically ill adult patients that evaluated SO-sparing strategies versus SO-based LEs in the context of parenteral nutrition. Results A total of 12 RCTs met the inclusion criteria. When the results of these RCTs were statistically aggregated, SO-sparing strategies were associated with clinically important reductions in mortality (risk ratio, RR 0.83; 95 % confidence intervals, CI 0.62, 1.11; P  = 0.20), in duration of ventilation (weighted mean difference, WMD −2.57; 95 % CI −5.51, 0.37; P  = 0.09), and in ICU length of stay (LOS) (WMD −2.31; 95 % CI −5.28, 0.66; P  = 0.13) but none of these differences were statistically significant. SO-sparing strategies had no effect on infectious complications (RR 1.13; 95 % CI 0.87, 1.46; P  = 0.35). Conclusion Alternative oil-based LEs may be associated with clinically important reductions in mortality, duration of ventilation, and ICU LOS but lack of statistical precision precludes any clinical recommendations at this time. Further research is warranted to confirm these potential positive treatment effects.