Interfacial networks of plant protein in relation to emulsion oxidative stability and digestion

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Plant protein stabilized emulsions have attracted great interest in food, personal care and pharmaceutic industries and can be used to encapsulate bioactive molecules (e.g. vitamins and antioxidants) to create novel functional foods. Recent interest has been focused on control of emulsion oxidation and digestion. Oxidation control is important because the lipid oxidation is a major cause of emulsion quality deterioration. By slowing or prolonging lipid digestion, satiety hormones are stimulated to reduce hunger. Thus digestion control may provide new strategy to control calorie intake and ultimately modify serum lipid levels. Such research is also critical for developing delivery systems that can protect bioactive molecules against oxidation and with sustained release in the gut for improved bioavailability.