In the rapidly evolving field of food science, recent technological advancements aimed at improving nutritional outcomes and diet quality are increasingly crucial. Among these, novel emulsion systems emerge as significant innovations for enhancing nutrient bioavailability—a vital step towards better public health and dietary practices. These systems, by improving the delivery of critical nutrients, address fundamental consumer and health needs.
Emulsion systems, which are mixtures of two immiscible liquids stabilized by emulsifiers, have been traditionally used in food products for texture and stability. Yet, current research delves deeper, exploring their capacity not just for maintaining stability, but for boosting the efficiency of nutrient delivery. Through encapsulation and protection of nutrients, these systems mitigate degradation and enhance absorption of essential vitamins, minerals, and bioactive compounds. This expanding area of study aims to refine the efficacy of nutrient absorption and integrate these findings into consumer products.
This Research Topic aims to assemble a comprehensive analysis of novel emulsion systems from various dimensions, enhancing academic and practical understanding of their role in nutraceutical development. To gather further insights in strengthening nutritional profiles through advanced technologies, we welcome articles addressing, but not limited to, the following themes:
o Mechanisms of enhanced nutrient bioavailability through emulsification
o Micro and multiple emulsions as nutraceutical delivery platforms
o Innovative formulation techniques in emulsion technology
o Stability and shelf-life evaluations of emulsion-based food products
o Sensory evaluation and consumer acceptability of foods using emulsion systems
o Technological advancements in emulsion equipment and processing
o Environmental and sustainability aspects of emulsion production
o The role of emulsion systems in special dietary formulations like vegan or allergen-free products
o Nutrient interaction and compatibility within novel emulsion matrices
o Traditional vs. synthetic emulsifiers: Performance, health implications, and consumer perceptions
o Novel sources and processes for natural emulsifiers and their impact on nutrient delivery
Keywords:
Nutrient Bioavailability, Emulsion Systems, Nutraceutical Delivery, Food Science Technology, Nutrient Encapsulation, Nutritional Quality, Bioactive Compounds, Functional Foods, Microemulsions, Nutrient Absorption, Emulsifier Technology, Healthier Diets, Nutrient Fortification, Dietary Supplements, Innovative Food Processing
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
In the rapidly evolving field of food science, recent technological advancements aimed at improving nutritional outcomes and diet quality are increasingly crucial. Among these, novel emulsion systems emerge as significant innovations for enhancing nutrient bioavailability—a vital step towards better public health and dietary practices. These systems, by improving the delivery of critical nutrients, address fundamental consumer and health needs.
Emulsion systems, which are mixtures of two immiscible liquids stabilized by emulsifiers, have been traditionally used in food products for texture and stability. Yet, current research delves deeper, exploring their capacity not just for maintaining stability, but for boosting the efficiency of nutrient delivery. Through encapsulation and protection of nutrients, these systems mitigate degradation and enhance absorption of essential vitamins, minerals, and bioactive compounds. This expanding area of study aims to refine the efficacy of nutrient absorption and integrate these findings into consumer products.
This Research Topic aims to assemble a comprehensive analysis of novel emulsion systems from various dimensions, enhancing academic and practical understanding of their role in nutraceutical development. To gather further insights in strengthening nutritional profiles through advanced technologies, we welcome articles addressing, but not limited to, the following themes:
o Mechanisms of enhanced nutrient bioavailability through emulsification
o Micro and multiple emulsions as nutraceutical delivery platforms
o Innovative formulation techniques in emulsion technology
o Stability and shelf-life evaluations of emulsion-based food products
o Sensory evaluation and consumer acceptability of foods using emulsion systems
o Technological advancements in emulsion equipment and processing
o Environmental and sustainability aspects of emulsion production
o The role of emulsion systems in special dietary formulations like vegan or allergen-free products
o Nutrient interaction and compatibility within novel emulsion matrices
o Traditional vs. synthetic emulsifiers: Performance, health implications, and consumer perceptions
o Novel sources and processes for natural emulsifiers and their impact on nutrient delivery
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Keywords:
Nutrient Bioavailability, Emulsion Systems, Nutraceutical Delivery, Food Science Technology, Nutrient Encapsulation, Nutritional Quality, Bioactive Compounds, Functional Foods, Microemulsions, Nutrient Absorption, Emulsifier Technology, Healthier Diets, Nutrient Fortification, Dietary Supplements, Innovative Food Processing
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
