Oleo-foams and emulsion-foams as lipid-based foam systems: a review of their formulation, characterization, and applications.

Foaming agents fat replacers foam stability hydrocolloids pickering stabilizers

Journal

Critical reviews in food science and nutrition
ISSN: 1549-7852
Titre abrégé: Crit Rev Food Sci Nutr
Pays: United States
ID NLM: 8914818

Informations de publication

Date de publication:
14 Dec 2023
Historique:
medline: 14 12 2023
pubmed: 14 12 2023
entrez: 14 12 2023
Statut: aheadofprint

Résumé

Lipid-based foam systems (LBFs) have grown in popularity recently because of their effectiveness and potential uses. As a result, in order to stabilize them, considerable work has been put into developing more biodegradable and environmentally friendly materials. However, the use of natural stabilizing agents has been constrained due to a lack of thorough knowledge of them. This review offers insightful data that will encourage more studies into the development and use of LBFs. Emulsifiers or gelling agents, as well as new preparation and characterization methods, can be used to increase or prolong the functional performance of LBFs. Special emphasis has been given on the connections between their structures and properties and expanding the range of industries in which they can be applied. In conclusion, it is crucial to gain a deeper understanding of the preparation mechanisms and influencing factors in order to improve the quality of foam products and create novel LBFs.

Identifiants

pubmed: 38095599
doi: 10.1080/10408398.2023.2281622
doi:

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

1-24

Auteurs

Behnaz Hashemi (B)

Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.

Elham Assadpour (E)

Food Industry Research Co, Gorgan, Iran.
Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

Fuyuan Zhang (F)

College of Food Science and Technology, Hebei Agricultural University, Baoding, China.

Seid Mahdi Jafari (SM)

Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.

Classifications MeSH