Lipid emulsion structure, digestion behavior, physiology, and health: a scoping review and future directions.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-10 DOI:10.1080/10408398.2023.2273448

Erik Dassoff, Arshia Shireen, Amanda Wright

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Abstract

Research investigating the effects of the food matrix on health is needed to untangle many unresolved questions in nutritional science. Emulsion structure plays a fundamental role in this inquiry; however, the effects of oil-in-water emulsion structure on broad metabolic, physiological, and health-related outcomes have not been comprehensively reviewed. This systematic scoping review targets this gap and examines methodological considerations for the field of relating food structure and health. MEDLINE, Web of Science, and CAB Direct were searched from inception to December 2022, returning 3106 articles, 52 of which were eligible for inclusion. Many investigated emulsion lipid droplet size and/or gastric colloidal stability and their relation to postprandial weight-loss-related outcomes. The present review also identifies numerous novel relationships between emulsion structures and health-related outcomes. "Omics" endpoints present an exciting avenue for more comprehensive analysis in this area, yet interpretation remains difficult. Identifying valid surrogate biomarkers for long-term outcomes and disease risk will be a turning point for food structure research, leading to breakthroughs in the pace and utility of research that generates advancements in health. The review's findings and recommendations aim to support new hypotheses, future trial design, and evidence-based emulsion design for improved health and well-being.

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脂质乳液结构、消化行为、生理学和健康：范围综述和未来方向。

需要研究食物基质对健康的影响，以解决营养科学中许多尚未解决的问题。乳液结构在这一研究中起着基础性作用；然而，水包油乳液结构对广泛的代谢、生理和健康结果的影响尚未得到全面的综述。这项系统的范围界定审查针对这一差距，并审查了相关食品结构和健康领域的方法考虑因素。MEDLINE、Web of Science和CAB Direct从成立到2022年12月进行了搜索，返回了3106篇文章，其中52篇符合入选条件。许多人研究了乳液脂滴大小和/或胃胶体稳定性及其与餐后减肥相关结果的关系。本综述还确定了乳液结构与健康相关结果之间的许多新关系。“奥密克戎”终点为该领域的更全面分析提供了一条令人兴奋的途径，但解释仍然很困难。确定长期结果和疾病风险的有效替代生物标志物将是食物结构研究的转折点，从而在研究的速度和效用方面取得突破，从而促进健康。该综述的发现和建议旨在支持新的假设、未来的试验设计和循证乳液设计，以改善健康和幸福感。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.