Current Opinion in Colloid & Interface Science最新文献_第2页

Protein-based nanoparticles for drug delivery: Critical review 基于蛋白质的纳米颗粒药物递送：关键综述

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2026-02-01 Epub Date: 2025-11-08 DOI: 10.1016/j.cocis.2025.101971

Sumera Khizar, Nadia Zine, Abdelhamid Errachid, Abdelhamid Elaissari

The employment of nanoparticles to develop systems to deliver drugs and to carry small as well as large therapeutic drugs is a rapidly growing research area. The benefits of consuming proteins for preparing drug delivery systems comprise their abundance in natural sources, biodegradability, biocompatibility, simple preparation process, as well as economical. Protein nanoparticles have no prospective toxicity, accumulation, large dimensions, or rapid clearance from the body. Additionally, they offer the prospect to modify their surface by conjugating them with different ligands. This allows desired delivery to targeted organs or tissues, which further decreases systemic toxicity. They are proved to be a better substitute for designing and improving pharmacokinetic and pharmacodynamic properties regarding diverse drug molecules. Herein, while focusing on the different proteins derived from different sources, a summary of protein-based nanoparticles, for drug delivery was presented. Several methods to prepare these nanoparticles were described along with their properties and their appropriate design through surface functionalization by conjugating them with various ligands. Potential applications of protein nanoparticles to deliver various kinds of therapeutic agents are summarized in the table. It then critically compares protein nanoparticles with other organic nanoparticles used for drug delivery by mentioning their limitation. Conclusions and future perspectives add some factors that are significant for designing such nanoparticles as useful drug delivery systems.

利用纳米颗粒来开发输送药物和携带小型和大型治疗药物的系统是一个快速发展的研究领域。使用蛋白质制备药物传递系统的好处包括其丰富的天然来源，生物可降解性，生物相容性，简单的制备过程，以及经济。蛋白质纳米颗粒没有预期的毒性，积累，大尺寸，或快速从体内清除。此外，它们还提供了通过与不同配体偶联来修饰其表面的前景。这允许期望的递送到目标器官或组织，从而进一步降低全身毒性。它们被证明是设计和改善不同药物分子的药代动力学和药效学性质的较好替代品。本文针对不同来源的不同蛋白质，对基于蛋白质的纳米颗粒药物递送进行了综述。介绍了制备这些纳米粒子的几种方法，以及它们的性质和通过与各种配体偶联而实现表面功能化的适当设计。蛋白质纳米颗粒在输送各种治疗剂方面的潜在应用总结于表中。然后，通过提到蛋白质纳米粒子的局限性，对蛋白质纳米粒子与其他用于药物输送的有机纳米粒子进行了批判性的比较。结论和未来的展望增加了一些重要的因素，为设计这样的纳米粒子作为有用的药物输送系统。

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引用次数: 0

Flash nanoprecipitation for nanoemulsion fabrication: Principles, features, and agricultural applications 纳米乳液制备的闪蒸纳米沉淀法：原理、特点和农业应用

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2026-02-01 Epub Date: 2025-12-01 DOI: 10.1016/j.cocis.2025.101981

Mingwei Wang, Li Li, Jiayi Shen, Qiangbing Hao, Xuhong Guo

Nanoemulsions are kinetically stable colloidal droplets with exceptional capabilities for encapsulating active compounds and enhancing their bioavailability, making them highly attractive for applications in biomedicine, functional foods, cosmetics and agriculture. In addition to traditional high-energy and low-energy emulsification techniques, Flash Nanoprecipitation (FNP), originally developed for formulating nanodispersions with solid solute, has emerged as a promising and efficient strategy for producing nanoemulsions. FNP features advantages such as controllable droplet size with a narrow size distribution, high loading capacity, enhanced stability due to a kinetically frozen state, and the ability for continuous production. This review summarizes the principles and equipment of FNP, compares its performance with conventional emulsification methods, and highlights recent advances in using FNP for nanoemulsion fabrication, particularly in agricultural applications such as pesticide carriers and functional delivery systems. Finally, we outline future perspectives for the research bridging FNP in nanoemulsion fabrication and applications, including but not limited to, studies on nanodroplet nucleation dynamics, the design of natural stabilizer design, application-driven evaluation, and scaling up for industrial production. This paper provides both mechanistic insights and a technological framework to further advance nanoemulsions and their application in sustainable agriculture.

纳米乳液是一种动力学稳定的胶体液滴，具有包封活性化合物和提高其生物利用度的特殊能力，使其在生物医药、功能食品、化妆品和农业方面的应用具有很高的吸引力。除了传统的高能量和低能乳化技术外，闪蒸纳米沉淀法（FNP）作为一种生产纳米乳液的有效方法，已经成为一种很有前途的方法。闪蒸纳米沉淀法最初是用于制备固体溶质纳米分散体的。FNP具有粒径分布窄、可控制的液滴大小、高负载能力、动态冻结状态增强的稳定性以及连续生产的能力等优点。本文综述了FNP的原理和设备，比较了其与传统乳化方法的性能，并重点介绍了FNP用于纳米乳液制备的最新进展，特别是在农业应用方面，如农药载体和功能输送系统。最后，我们概述了FNP在纳米乳液制备和应用中的未来研究前景，包括但不限于纳米液滴成核动力学研究、天然稳定剂设计设计、应用驱动评估和工业生产规模。本文为进一步推进纳米乳液及其在可持续农业中的应用提供了机理见解和技术框架。

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引用次数: 0

Recent advances in interfacial liquid–liquid oxidation in emulsions and microemulsions with surface-active molecular and nanoparticulate catalysts 表面活性分子和纳米颗粒催化剂在乳状液和微乳中液液界面氧化的研究进展

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-12-01 Epub Date: 2025-08-11 DOI: 10.1016/j.cocis.2025.101952

Elliot Borne, Jean-Marie Aubry, Véronique Nardello-Rataj

This review presents recent advances in catalytic oxidations performed in emulsified biphasic systems using primary oxidants (O₂, H₂O_2, and t-BuOOH) mediated by surface-active molecular or nanoparticulate catalysts. Emphasis is placed on the activation of these sustainable oxidants by redox catalysts compatible with aqueous biphasic environments. A distinctive feature of this review is its colloid-focused perspective, examining how the formulation and composition of surface-active catalyst/oil/water systems drives emulsion morphology, droplet size, demixing kinetics, and ultimately the ease of product recovery and catalyst recycling. Particular attention is given to the design of redox-active amphiphiles, which enhance interfacial coverage and facilitate (nano)emulsification. Three classes of systems are considered: (i) systems using separate phase-transfer agents (PTAs) and redox catalysts; (ii) integrated systems involving catalytic surfactants or catalytic ionic liquids (CILs) that combine interfacial and redox functions within a single species; and (iii) amphiphilic nanoparticles that adsorb at the oil–water interface, serving as both emulsion stabilizers (the so-called Pickering emulsions) and oxidation catalysts. A dedicated section addresses the challenge of chemically generated singlet oxygen (¹O₂) in organic synthesis. Due to its short lifetime in water (≈4 μs), ¹O₂ must be generated in aqueous nanodroplets of a microemulsion system to ensure its diffusion into the organic phase before deactivation occurs. Recent innovations in Pickering interfacial catalysis (PIC) highlight that particle-based systems are becoming increasingly elaborated, both for controlling the physicochemical properties of the emulsion and for enhancing catalytic performance. However, several challenges still remain to be overcome before they can be scaled up for industrial applications.

本文综述了在乳化双相体系中使用初级氧化剂（O2、H2O2和t-BuOOH），通过表面活性分子或纳米颗粒催化剂进行催化氧化的最新进展。重点放在活化这些可持续氧化剂的氧化还原催化剂兼容的水双相环境。这篇综述的一个显著特点是其以胶体为焦点的观点，研究了表面活性催化剂/油/水体系的配方和组成如何影响乳液形态、液滴大小、脱混动力学，以及最终产品回收和催化剂回收的便利性。特别关注的是氧化还原活性两亲体的设计，它可以增强界面覆盖并促进（纳米）乳化。考虑了三类系统：(i)使用单独的相转移剂（pta）和氧化还原催化剂的系统；（ii）涉及催化表面活性剂或催化离子液体（CILs）的集成系统，在单一物种中结合界面和氧化还原功能；（iii）两亲性纳米颗粒，吸附在油水界面，既可作为乳状液稳定剂（所谓的皮克林乳状液），又可作为氧化催化剂。一个专门的部分解决了有机合成中化学生成单线态氧（1O2）的挑战。由于其在水中的寿命很短（≈4 μs），因此在失活发生之前，微乳液体系的水纳米液滴中必须产生1O2以确保其扩散到有机相。最近在Pickering界面催化（PIC）方面的创新突出表明，颗粒基系统在控制乳液的物理化学性质和提高催化性能方面正变得越来越复杂。然而，在将其扩大到工业应用之前，仍有几个挑战需要克服。

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引用次数: 0

Nanobubbles to create enhanced functionalities of food-related products 纳米气泡创建增强食品相关产品的功能

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-12-01 Epub Date: 2025-08-20 DOI: 10.1016/j.cocis.2025.101955

Khanh Phan , Bhesh Bhandari

Together with the development of nanotechnology, roles and applications of food-grade nanobubbles (NBs) have rapidly evolved in the food field. NBs are known as ultrafine gas bubbles with a diameter less than 1 μm. Owing to unique features, such as an extremely tiny in size, outstanding stability, high internal pressure and an extensive surface-to-volume ratio, NBs can significantly facilitate various food processes and related products, as well as enhance food safety and functionalities. There are factors such as gas pressure, temperature, surfactants, electrolytes, gas type, and concentration that impact the formation and stability of NBs in the liquid system. This review article discusses the general concept of bulk-gas NBs, their colloidal stability and other exceptional characteristics relevant to feasible food applications. A special focus is on promising potentials and underlying mechanisms of using NBs to enhance functionalities of food related products. Challenges and future perspectives of comprising NBs in food production are also briefly discussed.

随着纳米技术的发展，食品级纳米气泡在食品领域的作用和应用迅速发展。NBs被称为直径小于1 μm的超细气泡。NBs具有体积极小、稳定性好、内压高、面容比大等特点，可以极大地促进各种食品加工和相关产品的生产，提高食品的安全性和功能性。气体压力、温度、表面活性剂、电解质、气体类型和浓度等因素都会影响液体系统中NBs的形成和稳定性。这篇综述文章讨论了大体积气体NBs的一般概念，它们的胶体稳定性和其他与可行的食品应用相关的特殊特性。特别关注使用NBs增强食品相关产品功能的潜在潜力和潜在机制。还简要讨论了在粮食生产中纳入国家统计局的挑战和未来前景。

引用次数: 0

From soil to shelf: Regenerative agriculture, scope 3, and emerging opportunities for food science 从土壤到货架：再生农业，范围3，以及食品科学的新机遇

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-12-01 Epub Date: 2025-09-19 DOI: 10.1016/j.cocis.2025.101967

Thomas O'Donoghue, Alex McBratney

Global food system policy, the rise of regenerative agriculture, and the maturation of digital agriculture are converging to reshape how ecological outcomes are embedded in food. This convergence is being accelerated by Scope 3 emissions reporting, which requires greenhouse gas emissions be tracked and integrated into supply chains. Together, these drivers create the conditions for ecological renewal to flow from farming landscapes into food processes and downstream markets.

For the food science community, this shift presents both challenge and opportunity. Ecological performance can now influence ingredient sourcing, compositional quality, and processing pathways. Positioned at this interface, food science becomes a custodian of provenance and ecological signals – determining whether they are amplified or erased. Regeneration may begin on farm, but if these opportunities are realised, it will remain tangible through to table.

全球粮食系统政策、可再生农业的兴起和数字农业的成熟正在共同重塑生态成果如何嵌入食物中。范围3排放报告正在加速这种融合，该报告要求跟踪温室气体排放并将其整合到供应链中。这些驱动因素共同为生态更新从农业景观流向食品加工和下游市场创造了条件。对于食品科学界来说，这种转变既带来了挑战，也带来了机遇。生态性能现在可以影响原料来源、成分质量和加工途径。在这个界面上，食品科学成为了来源和生态信号的保管人——决定它们是被放大还是被抹去。再生可能从农场开始，但如果这些机会得以实现，它将始终是有形的。

引用次数: 0

Interfacial structure in binary polymer emulsions: Probing formation and stabilization mechanisms with advanced in situ probes 二元聚合物乳剂的界面结构：用先进的原位探针探测形成和稳定机制

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-12-01 Epub Date: 2025-10-17 DOI: 10.1016/j.cocis.2025.101969

Yuhui Zhao, Weiyi Zhang, Xue Zhao, Xinglian Xu

Monolayer emulsions inherently demonstrate limited stability, necessitating the strategic engineering of multilayer interfacial architectures to enhance their resistance to coalescence and aggregation. Binary polymer (BP)-stabilized emulsions demonstrate superior long-term stability, with specific systems (e.g., myofibrillar protein/chitosan composites) reaching interfacial pressures of ∼19.1 mN/m and dilatational moduli up to 50 mN/m. However, a systematic understanding of how diverse interfacial distribution modes (composite vs. bilayer) govern stability, and the application of advanced in situ probes to decipher these mechanisms, remains a significant research gap. This review critically examines fabrication strategies, applications of advanced in situ characterization methodologies, and persistent challenges associated with diversified interfacial distribution modes in BP emulsion systems. In composite interface emulsions, the interfacial layers are formed by covalently/non-covalently crosslinked BPs. We compare these emulsions to bilayer emulsions, formed by layer-by-layer (LbL) self-assembly or an externally induced assembly protocol. Despite these advances, traditional characterization tools have inherent limitations in resolving complex BP interfacial structure. Modern in situ analytical techniques, such as multiple light scattering (MLS), bulk phase exchange method, diffusion wave spectroscopy (DWS) micro-rheology, front surface fluorescence spectroscopy (FSFS), 3D confocal laser scanning microscopy (3D-CLSM), cryogenic transmission electron microscopy (Cryo-TEM), and small-angle X-ray/neutron scattering (SAXS/SANS), offer transformative insights into BP emulsion interface dynamics and stability factors. Looking forward, research priorities should focus on developing mild, scalable, and controllable interface engineering protocols while advancing characterization paradigms to unlock the full potential of BP emulsion technologies across food industrial, pharmaceutical, and materials science applications, particularly in designing next-generation delivery systems and responsive materials.

单层乳剂固有地表现出有限的稳定性，需要多层界面结构的战略性工程来增强其抗聚结和聚集的能力。二元聚合物（BP）稳定的乳液表现出优异的长期稳定性，特定系统（例如，肌纤维蛋白/壳聚糖复合材料）的界面压力达到~ 19.1 mN/m，扩张模量高达50 mN/m。然而，系统地了解不同的界面分布模式（复合与双层）如何影响稳定性，以及应用先进的原位探针来破译这些机制，仍然是一个重大的研究空白。这篇综述严格审查了制造策略，先进的原位表征方法的应用，以及与BP乳液体系中不同界面分布模式相关的持续挑战。在复合界面乳剂中，界面层是由共价/非共价交联bp形成的。我们将这些乳剂与双层乳剂进行比较，双层乳剂由逐层（LbL）自组装或外部诱导组装协议形成。尽管取得了这些进展，但传统的表征工具在解析复杂BP界面结构方面存在固有的局限性。现代原位分析技术，如多重光散射（MLS）、体相交换法、扩散波光谱（DWS）微流变学、前表面荧光光谱（FSFS）、3D共聚焦激光扫描显微镜（3D- clsm）、低温透射电子显微镜（cro- tem）和小角度x射线/中子散射（SAXS/SANS），为BP乳化液界面动力学和稳定性因素提供了革命性的见解。展望未来，研究重点应集中在开发温和、可扩展和可控的界面工程协议，同时推进表征范式，以释放BP乳剂技术在食品工业、制药和材料科学应用中的全部潜力，特别是在设计下一代输送系统和响应材料方面。

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引用次数: 0

Colloidal properties of milk and plant-based milk alternatives: A structural perspective 牛奶和植物基牛奶替代品的胶体特性：结构视角

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-12-01 Epub Date: 2025-09-19 DOI: 10.1016/j.cocis.2025.101966

Yinxuan Hu, Alejandra Acevedo-Fani, Harjinder Singh, Aiqian Ye

Plant-based milk alternatives (PMAs) are less nutritious and more difficult to standardise than dairy milk. Their low colloidal stability is one of the major challenges hindering efforts to enhance their nutritional value by increasing components such as protein and lipids. This property often leads to undesirable phenomena such as phase separation, sedimentation, and creaming, all of which affect product acceptability, manufacturing processes, and even digestibility. This article outlines the colloidal properties and structural characteristics of protein particles and fat globules/oil droplets in both cow milk and PMAs, highlighting the differences in their behaviours during processing and digestion. It also presents strategies to formulate PMAs with colloidal properties that more closely resemble those of cow milk, particularly in terms of stability under processing conditions. Finally, it proposes the use of hybrid protein particles containing a combination of plant and milk proteins, which exhibit unique structural features, improved functional properties, and distinct digestion behaviours, to improve PMA characteristics.

植物性牛奶替代品（pma）比牛奶营养更少，更难以标准化。它们的低胶体稳定性是阻碍通过增加蛋白质和脂质等成分来提高其营养价值的主要挑战之一。这种特性经常导致不希望出现的现象，如相分离、沉淀和乳化，所有这些都会影响产品的可接受性、制造过程，甚至可消化性。本文概述了牛奶和pma中蛋白质颗粒和脂肪球/油滴的胶体性质和结构特征，重点介绍了它们在加工和消化过程中的行为差异。它还提出了策略，以制定具有胶体性质的pma，更接近于那些牛奶，特别是在稳定性方面的加工条件。最后，本文提出使用含有植物蛋白和牛奶蛋白组合的杂交蛋白颗粒来改善PMA特性，该颗粒具有独特的结构特征，改进的功能特性和不同的消化行为。

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引用次数: 0

Advancements in essential oil-based emulsions: Eco-friendly alternatives to conventional agrochemicals 精油基乳剂的进展：传统农用化学品的环保替代品

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-12-01 Epub Date: 2025-09-11 DOI: 10.1016/j.cocis.2025.101964

Amit Kumar , S.K. Mehta

Conventional agrochemicals are effective but raise concerns about toxicity, persistence, and environmental safety. Essential oils (EOs), owing to their inherent antimicrobial, insecticidal, and antioxidant properties, have emerged as natural alternatives; however, their high volatility and instability limit direct application. Emulsion-based delivery systems, particularly nanoemulsions (NEms) and Pickering emulsions (PEms), provide effective strategies for stabilising and controlling the release of EOs. This review highlights recent advances in EO emulsions, emphasising plant-based surfactants, biosurfactants, and nanoparticles as green stabilisers, alone or in synergy with conventional emulsifiers. Theoretical aspects of colloidal stability, mechanisms of destabilisation, and the role of electrostatic, steric, and non-DLVO forces are discussed. Applications of EO emulsions as agrochemicals are presented, focusing on their improved wettability, adhesion, washing resistance, and sustained release. Finally, current challenges in large-scale production, regulatory standardisation, and field-level validation are outlined and provide future perspectives on establishing EO emulsions as sustainable next-generation agrochemicals.

传统的农用化学品是有效的，但引起了对毒性、持久性和环境安全性的担忧。精油（EOs）由于其固有的抗菌、杀虫和抗氧化特性，已成为天然替代品；然而，它们的高挥发性和不稳定性限制了其直接应用。基于乳化的给药系统，特别是纳米乳液（NEms）和皮克林乳液（PEms），为稳定和控制EOs的释放提供了有效的策略。本文综述了EO乳剂的最新进展，强调了植物表面活性剂、生物表面活性剂和纳米颗粒作为绿色稳定剂，可以单独使用，也可以与传统乳化剂协同使用。胶体稳定性的理论方面，不稳定的机制，静电，空间和非dlvo力的作用进行了讨论。介绍了环氧乙烷乳液作为农用化学品的应用，重点介绍了其改善的润湿性、附着力、耐洗涤性和缓释性。最后，概述了目前在大规模生产、监管标准化和现场验证方面面临的挑战，并提供了将EO乳剂建立为可持续的下一代农用化学品的未来展望。

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引用次数: 0

Artificial intelligence in colloid and interface science: Current research, challenges and future directions 胶体和界面科学中的人工智能：研究现状、挑战和未来方向

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-12-01 Epub Date: 2025-09-15 DOI: 10.1016/j.cocis.2025.101965

Simha Sridharan , Tom Bailey , Agnese Marcato , Elena Simone , Nicholas Watson

Artificial intelligence (AI) and Machine learning (ML) are transforming colloid and interface science by enabling predictive modelling, autonomous experimentation, and accelerated material design. This review highlights recent advances organised in four topics: (1) prediction of basic physical properties; (2) image analysis; (3) process design, monitoring and optimisation; and (4) morphology and phase behaviour prediction. AI models have improved the prediction accuracy of interfacial tension, critical micelle concentration, foam stability, and complex structure–function relationships, in particular, integrated generative AI approaches support the design of new surfactants and emulsifiers. Image analysis has automated microstructural characterisation and enabled real-time quality control, while AI-enhanced process design has delivered digital twins, closed-loop optimisation, and sustainability-oriented workflows. Morphology and phase behaviour prediction has combined simulation-driven neural networks with generative approaches to accelerate material discovery. The future of AI applications in colloids will be shaped by experimental database design and standardisation, hybrid AI methods integrating physics and surrogate modelling, and AI agents leveraging large language models for literature mining, data curation, and experimental optimisation. Together, these developments promise to establish data-rich, physics informed, and increasingly autonomous research ecosystems for colloids and interface science, accelerating material understanding and design.

人工智能（AI）和机器学习（ML）通过实现预测建模、自主实验和加速材料设计，正在改变胶体和界面科学。本文综述了以下四个方面的最新进展：(1)基本物理性质的预测；(2)图像分析；(3)工艺设计、监控和优化；(4)形态与相行为预测。人工智能模型提高了界面张力、临界胶束浓度、泡沫稳定性和复杂结构-功能关系的预测精度，特别是集成的生成式人工智能方法支持了新型表面活性剂和乳化剂的设计。图像分析实现了微结构特征的自动化，并实现了实时质量控制，而人工智能增强的工艺设计提供了数字孪生、闭环优化和面向可持续性的工作流程。形态和相行为预测将模拟驱动的神经网络与生成方法相结合，以加速材料的发现。人工智能在胶体中的未来应用将由实验数据库设计和标准化、集成物理和代理建模的混合人工智能方法，以及利用大型语言模型进行文献挖掘、数据管理和实验优化的人工智能代理来塑造。总之，这些发展有望为胶体和界面科学建立数据丰富、物理信息丰富、越来越自主的研究生态系统，加速材料的理解和设计。

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引用次数: 0

Leveraging fat structuration for enhanced taste, nutrition, and sustainability 利用脂肪结构来提高口感、营养和可持续性

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-12-01 Epub Date: 2025-08-16 DOI: 10.1016/j.cocis.2025.101953

Olivier Schafer , Antoine Cros , Laurent Sagalowicz

Historically, intake of fats and oils has been targeted for reduction in food products due to health concerns. However, recent understanding emphasizes the essential role of lipids as nutrients that provide energy, essential fatty acids, and vitamins. The food industry faces challenges in developing products that are nutritionally optimal, environmentally sustainable, and sensory-appealing. The World Health Organization recommends reducing the consumption of saturated fatty acids (SFAs). The production of oils rich in SFAs is often linked to ecological concerns, including greenhouse gas emissions and deforestation.

Despite these challenges, SFA-rich oils offer technical advantages in food production, such as being solid and structuring food at room temperature and their resistance to oxidation. This opinion paper analyzes strategies to leverage lipid nutrition by reducing SFAs in food products while preserving sensory attributes. Those include the control of fat crystallization, oleogels (‘gelled’ liquid oils) formation, foams stabilized by lipids, and emulsion gels. A strong emphasis on consumer perception, industrial feasibility, regulatory aspects, cost and sustainability in the food industry is given.

从历史上看，出于健康考虑，脂肪和油的摄入量一直是食品中减少的目标。然而，最近的理解强调了脂质作为提供能量、必需脂肪酸和维生素的营养素的重要作用。食品工业在开发营养最佳、环境可持续和感官吸引的产品方面面临挑战。世界卫生组织建议减少饱和脂肪酸（SFAs）的摄入。富含sfa的油的生产通常与生态问题有关，包括温室气体排放和森林砍伐。尽管存在这些挑战，富含sfa的油在食品生产中提供了技术优势，例如在室温下是固体和结构食品，并且具有抗氧化性。这篇意见论文分析了通过减少食品中的SFAs来利用脂质营养的策略，同时保留了感官属性。这些包括控制脂肪结晶、油凝胶（“凝胶”液体油）的形成、由脂质稳定的泡沫和乳液凝胶。强烈强调消费者的看法，工业可行性，监管方面，成本和可持续性在食品工业给出。

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引用次数: 0