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Preparation of Novel Nanomaterial and Its Application in Food Industry

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (15 October 2021) | Viewed by 42921

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Prof. Dr. Hong Wu

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Guest Editor

School of Food Science and Engineering, South China University of Technology, Guangzhou 510000, China
Interests: nanomaterial; encapsulation; electrospinning and electrospraying; food packaging; oral intestinal-targeted delivery system; bioactives extraction and application; functional food

Prof. Dr. Hui Zhang

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Guest Editor

College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
Interests: food oil; food protein; packaging material for food; functional health product development
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Dear Colleagues,

Nanotechnology has offered a wide range of opportunities for the development and application of structures, materials, or systems with new properties in the food industry in recent years. The developed nanomaterials could greatly improve not only food quality and safety but also the foods’ health benefits. Therefore, the great potential of nanomaterial has provided a new perspective for researchers to dive deep into the material at the nano level. It is essential to further come up with novel techniques, methods, and products that have a direct application to nanotechnology in food science. This Special Issue aims to provide an overview of the current and projected outcomes made on nanoscience and nanotechnology fields, from nanomaterials design, conception and characterization to its application in a variety of food-related industries. Researchers are invited to submit their up-to-date original research articles, review works, and short communications to this Foods Special Issue: “Preparation of Novel Nanomaterial and its Application in Food Industry”.

Prof. Dr. Hong Wu
Prof. Dr. Hui Zhang
Guest Editors

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

nanomaterials
food processing
food packaging
food safety
nano-sensors
functional food
nanostructured food ingredient
encapsulation/absorption
nanotechnology applications

Published Papers (14 papers)

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Editorial

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3 pages, 174 KiB

Open AccessEditorial

Preparation of Novel Nanomaterial and Its Application in Food Industry

by Hong Wu and Hui Zhang

Foods 2022, 11(10), 1382; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11101382 - 11 May 2022

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Abstract

(This article belongs to the Special Issue Preparation of Novel Nanomaterial and Its Application in Food Industry)

Research

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19 pages, 5574 KiB

Open AccessArticle

A Novel Photoelectrochemical Aptamer Sensor Based on CdTe Quantum Dots Enhancement and Exonuclease I-Assisted Signal Amplification for Listeria monocytogenes Detection

by Liangliang Zhu, Hongshun Hao, Chao Ding, Hanwei Gan, Shuting Jiang, Gongliang Zhang, Jingran Bi, Shuang Yan and Hongman Hou

Foods 2021, 10(12), 2896; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10122896 - 23 Nov 2021

Cited by 19 | Viewed by 2411

Abstract

To achieve the rapid detection of Listeria monocytogenes, this study used aptamers for the original identification and built a photoelectrochemical aptamer sensor using exonuclease-assisted amplification. Tungsten trioxide (WO₃) was used as a photosensitive material, was modified with gold nanoparticles to immobilize complementary DNA, and amplified the signal by means of the sensitization effect of CdTe quantum dots and the shearing effect of Exonuclease I (Exo I) to achieve high-sensitivity detection. This strategy had a detection limit of 45 CFU/mL in the concentration range of 1.3 × 10¹–1.3 × 10⁷ CFU/mL. The construction strategy provides a new way to detect Listeria monocytogenes. Full article

(This article belongs to the Special Issue Preparation of Novel Nanomaterial and Its Application in Food Industry)

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12 pages, 4177 KiB

Open AccessArticle

A Highly Sensitive and Selective Fluorescent Probe Using MPA-InP/ZnS QDs for Detection of Trace Amounts of Cu²⁺ in Water

by Zeyu Xu, Yizhong Wang, Jiaran Zhang, Ce Shi and Xinting Yang

Foods 2021, 10(11), 2777; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112777 - 11 Nov 2021

Cited by 4 | Viewed by 1717

Abstract

Detection of copper (II) ions (Cu²⁺) in water is important for preventing them from entering the human body to preserve human health. Here, a highly sensitive and selective fluorescence probe that uses mercaptopropionic acid (MPA)-capped InP/ZnS quantum dots (MPA-InP/ZnS QDs) was proposed for the detection of trace amounts of Cu²⁺ in water. The fluorescence of MPA-InP/ZnS QDs can be quenched significantly in the presence of Cu²⁺, and the fluorescence intensity shows excellent linearity when the concentration of Cu²⁺ varies from 0–1000 nM; this probe also exhibits an extremely low limit of detection of 0.22 nM. Furthermore, a possible fluorescence-quenching mechanism was proposed. The MPA-InP/ZnS QDs probes were further applied to the detection of trace Cu²⁺ in real water samples and drink samples, showing good feasibility. Full article

(This article belongs to the Special Issue Preparation of Novel Nanomaterial and Its Application in Food Industry)

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13 pages, 6548 KiB

Open AccessArticle

Preparation of Specific Nanobodies and Their Application in the Rapid Detection of Nodularin-R in Water Samples

by Jinyi Yang, Rui Si, Guangpei Wu, Yu Wang, Ruyu Fang, Fei Liu, Feng Wang, Hongtao Lei, Yudong Shen, Qi Zhang and Hong Wang

Foods 2021, 10(11), 2758; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112758 - 10 Nov 2021

Cited by 6 | Viewed by 2046

Abstract

Nanobodies have several advantages, including great stability, sensibility, and ease of production; therefore, they have become important tools in immunoassays for chemical contaminants. In this manuscript, nanobodies for the detection of the toxin Nodularin-r (NOD-R), a secondary metabolite of cyanobacteria that could cause a safety risk for drinks and food for its strong hepatotoxicity, were for the first time selected from an immunized Bactrian camel VHH phage display library. Then, a sensitive indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) for NOD-R, based on the nanobody N56 with great thermostability and organic solvent tolerance, was established under optimized conditions. The results showed that the limit of detection for NOD-R was 0.67 µg/L, and the average spike recovery rate was between 84.0 and 118.3%. Moreover, the ic-ELISA method was validated with spiked water sample and confirmed by UPLC–MS/MS, which indicated that the ic-ELISA established in this work is a reproducible detection assay for nodularin residues in water samples. Full article

(This article belongs to the Special Issue Preparation of Novel Nanomaterial and Its Application in Food Industry)

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13 pages, 5659 KiB

Open AccessFeature PaperArticle

Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility

by Yuanhang Yao, Jiaxing Jansen Lin, Xin Yi Jolene Chee, Mei Hui Liu, Saif A. Khan and Jung Eun Kim

Foods 2021, 10(11), 2646; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112646 - 01 Nov 2021

Cited by 10 | Viewed by 4699

Abstract

Inadequate intake of lutein is relevant to a higher risk of age-related eye diseases. However, lutein has been barely incorporated into foods efficiently because it is prone to degradation and is poorly bioaccessible in the gastrointestinal tract. Microfluidics, a novel food processing technology that can control fluid flows at the microscale, can enable the efficient encapsulation of bioactive compounds by fabricating suitable delivery structures. Hence, the present study aimed to evaluate the stability and the bioaccessibility of lutein that is encapsulated in a new noodle-like product made via microfluidic technology. Two types of oils (safflower oil (SO) and olive oil (OL)) were selected as a delivery vehicle for lutein, and two customized microfluidic devices (co-flow and combination-flow) were used. Lutein encapsulation was created by the following: (i) co-flow + SO, (ii) co-flow + OL, (iii) combination-flow + SO, and (iv) combination-flow + OL. The initial encapsulation of lutein in the noodle-like product was achieved at 86.0 ± 2.7%. Although lutein’s stability experienced a decreasing trend, the retention of lutein was maintained above 60% for up to seven days of storage. The two types of device did not result in a difference in lutein bioaccessibility (co-flow: 3.1 ± 0.5%; combination-flow: 3.6 ± 0.6%) and SO and OL also showed no difference in lutein bioaccessibility (SO: 3.4 ± 0.8%; OL: 3.3 ± 0.4%). These results suggest that the types of oil and device do not affect the lutein bioaccessibility. Findings from this study may provide scientific insights into emulsion-based delivery systems that employ microfluidics for the encapsulation of bioactive compounds into foods. Full article

(This article belongs to the Special Issue Preparation of Novel Nanomaterial and Its Application in Food Industry)

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21 pages, 7103 KiB

Open AccessArticle

Development, Characterization, Stability and Bioaccessibility Improvement of 7,8-Dihydroxyflavone Loaded Zein/Sophorolipid/Polysaccharide Ternary Nanoparticles: Comparison of Sodium Alginate and Sodium Carboxymethyl Cellulose

by Yufeng Chen, Jingchong Peng, Yueqi Wang, Daniel Wadhawan, Lijun Wu, Xiaojing Gao, Yi Sun and Guobin Xia

Foods 2021, 10(11), 2629; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112629 - 29 Oct 2021

Cited by 13 | Viewed by 2320

Abstract

In this study, two polysaccharides [sodium alginate (ALG) and sodium carboxymethyl cellulose (CMC)] were selected to establish zein/sophorolipid/ALG (ALG/S/Z) and zein/sophorolipid/ALG (CMC/S/Z) nanoparticles to encapsulate 7,8-dihydroxyflavone (7,8-DHF), respectively. The results showed that polysaccharide types significantly affected performance of ternary nanoparticles, including CMC/S/Z possessed lower polydispersity index, particle size and turbidity, but higher zeta potential, encapsulation efficiency and loading capacity compared to ALG/S/Z. Compared to zein/sophorolipid nanoparticles (S/Z), both ALG/S/Z and CMC/S/Z had better stability against low pH (pH 3~4) and high ionic strengths (150~200 mM NaCl). Hydrophobic effects, electrostatic interactions and hydrogen bonding were confirmed in ternary nanoparticles fabrication via Fourier-transform infrared spectroscopy. Circular dichroism revealed that CMC and ALG had no evident impact on secondary structure of zein in S/Z, but changed surface morphology of S/Z as observed by scanning electron microscope. Encapsulated 7,8-DHF exhibited an amorphous state in ternary nanoparticles as detected by X-ray diffraction and differential scanning calorimetry. Furthermore, compared to S/Z, ALG/S/Z, and CMC/S/Z remarkably improved the storage stability and bioaccessibility of 7,8-DHF. CMC/S/Z possessed a greater storage stability for 7,8-DHF, however, ALG/S/Z exhibited a better in vitro bioaccessibility of 7,8-DHF. This research provides a theoretical reference for zein-based delivery system application. Full article

(This article belongs to the Special Issue Preparation of Novel Nanomaterial and Its Application in Food Industry)

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12 pages, 5853 KiB

Open AccessArticle

Application of Solution Blow Spinning for Rapid Fabrication of Gelatin/Nylon 66 Nanofibrous Film

by Zhichao Yang, Chaoyi Shen, Yucheng Zou, Di Wu, Hui Zhang and Kunsong Chen

Foods 2021, 10(10), 2339; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102339 - 30 Sep 2021

Cited by 19 | Viewed by 2808

Abstract

Gelatin (GA) is a natural protein widely used in food packaging, but its fabricated fibrous film has the defects of a high tendency to swell and inferior mechanical properties. In this work, a novel spinning technique, solution blow spinning (SBS), was used for the rapid fabrication of nanofiber materials; meanwhile, nylon 66 (PA66) was used to improve the mechanical properties and the ability to resist dissolution of gelatin films. Morphology observations show that GA/PA66 composite films had nano-diameter from 172.3 to 322.1 nm. Fourier transform infrared spectroscopy and X-ray indicate that GA and PA66 had strong interaction by hydrogen bonding. Mechanical tests show the elongation at break of the composite film increased substantially from 7.98% to 30.36%, and the tensile strength of the composite film increased from 0.03 MPa up to 1.42 MPa, which indicate that the composite films had the highest mechanical strength. Water vapor permeability analysis shows lower water vapor permeability of 9.93 g mm/m² h kPa, indicates that GA/PA66 film’s water vapor barrier performance was improved. Solvent resistance analysis indicates that PA66 could effectively improve the ability of GA to resist dissolution. This work indicates that SBS has great promise for rapid preparation of nanofibrous film for food packaging, and PA66 can be applied to the modification of gelatin film. Full article

(This article belongs to the Special Issue Preparation of Novel Nanomaterial and Its Application in Food Industry)

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13 pages, 3415 KiB

Open AccessArticle

Development of Nervilia fordii Extract-Loaded Electrospun PVA/PVP Nanocomposite for Antioxidant Packaging

by Peng Wen, Teng-Gen Hu, Yan Wen, Ke-Er Li, Wei-Peng Qiu, Zhi-Lin He, Hong Wang and Hong Wu

Foods 2021, 10(8), 1728; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081728 - 27 Jul 2021

Cited by 12 | Viewed by 2505

Abstract

An ethyl acetate extract from of Nervilia fordii (NFE) with considerable suppression activity on lipid peroxidation (LPO) was first obtained with total phenolic and flavonoid contents and anti-LPO activity (IC₅₀) of 86.67 ± 2.5 mg GAE/g sample, 334.56 ± 4.7 mg RE/g extract and 0.307 mg/mL, respectively. In order to improve its stability and expand its application in antioxidant packaging, the nano-encapsulation of NFE within poly(vinyl alcohol) (PVA) and polyvinyl(pyrrolidone) (PVP) bio-composite film was then successfully developed using electrospinning. SEM analysis revealed that the NFE-loaded fibers exhibited similar morphology to the neat PVA/PVP fibers with a bead-free and smooth morphology. The encapsulation efficiency of NFE was higher than 90% and the encapsulated NFE still retained its antioxidant capacity. Fourier transform infrared spectroscopy (FTIR) and X-ray powder diffraction (XRD) analysis confirmed the successful encapsulation of NFE into fibers and their compatibility, and the thermal stability of which was also improved due to the intermolecular interaction demonstrated by thermo gravimetric analysis (TGA). The ability to preserve the fish oil’s oxidation and extend its shelf-life was also demonstrated, suggesting the obtained PVA/PVP/NFE fiber mat has the potential as a promising antioxidant food packaging material. Full article

(This article belongs to the Special Issue Preparation of Novel Nanomaterial and Its Application in Food Industry)

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13 pages, 24809 KiB

Open AccessArticle

Portable, Rapid, and Sensitive Time-Resolved Fluorescence Immunochromatography for On-Site Detection of Dexamethasone in Milk and Pork

by Xiangmei Li, Xiaomin Chen, Jinxiao Wu, Zhiwei Liu, Jin Wang, Cuiping Song, Sijun Zhao, Hongtao Lei and Yuanming Sun

Foods 2021, 10(6), 1339; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061339 - 10 Jun 2021

Cited by 25 | Viewed by 2418

Abstract

Dexamethasone (DEX) is widely used because of its anti-inflammatory, anti-endotoxin, anti-shock, and stress-enhancing response activities. It can increase the risk of diabetes and hypertension if it is abused or used improperly. However, there is a lack of sensitive and rapid screening methods for DEX in food. In this study, a time-resolved fluorescent microspheres immunochromatographic assay (TRFM-ICA) integrated with a portable fluorescence reader was developed for the quantitative detection of DEX in milk and pork. The cut-off values of the TRFM-ICA were 0.25 ng/mL and 0.7 µg/kg, respectively. The limits of quantitation (LOQs) were 0.003 ng/mL and 0.062 µg/kg, respectively. The recovery rates were 80.0–106.7%, and 78.6–83.6%, respectively, with the coefficients of variation ranging 6.3–12.5%, and 7.5–10.3%, respectively. A parallel experiment for 20 milk and 10 pork samples with LC-MS/MS was carried out to confirm the performance of the on-site application of the developed TRFM-ICA. The results of the two methods are basically the same; the correlation (R²) was >0.98. The establishment of TRFM-ICA will provide a new sensitive and efficient technical support for the rapid screening of DEX in food. Full article

(This article belongs to the Special Issue Preparation of Novel Nanomaterial and Its Application in Food Industry)

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13 pages, 3249 KiB

Open AccessArticle

Development of a Sodium Alginate-Based Active Package with Controlled Release of Cinnamaldehyde Loaded on Halloysite Nanotubes

by Rui Cui, Bifen Zhu, Jiatong Yan, Yuyue Qin, Mingwei Yuan, Guiguang Cheng and Minglong Yuan

Foods 2021, 10(6), 1150; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061150 - 21 May 2021

Cited by 21 | Viewed by 2362

Abstract

The worsening environment and the demand for safer food have accelerated the development of new food packaging materials. The objective of this research is to prepare antimicrobial food packaging film with controlled release by loading cinnamaldehyde (CIN) on etched halloysite nanotubes (T-HNTs) and adding it to sodium alginate (SA) matrix. The effects of T-HNTs-CIN on the physical functional properties and antibacterial activity of the film were systematically evaluated, and the release of CIN in the film was also quantified. Transmission electron microscopy and nitrogen adsorption experiments showed that the halloysite nanotubes had been etched and CIN was successfully loaded into the T-HNTs. The addition of T-HNTs-CIN significantly improved the water vapor barrier properties and tensile strength of the film. Similarly, the presence of T-HNTs-CIN in the film greatly reduced the negative effects of ultraviolet rays. The release experiment showed that the diffusion time of CIN in SA/T-HNTs-CIN film to fatty food simulation solution was delayed 144 h compared with that of SA/CIN film. Herein, the antibacterial experiment also confirmed the controlled release effect of T-HNTs on CIN. In conclusion, SA/T-HNTs-CIN film might have broad application prospects in fatty food packaging. Full article

(This article belongs to the Special Issue Preparation of Novel Nanomaterial and Its Application in Food Industry)

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13 pages, 2192 KiB

Open AccessArticle

Fabrication of Caseinate Stabilized Thymol Nanosuspensions via the pH-Driven Method: Enhancement in Water Solubility of Thymol

by Wei Zhou, Yun Zhang, Ruyi Li, Shengfeng Peng, Roger Ruan, Jihua Li and Wei Liu

Foods 2021, 10(5), 1074; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10051074 - 12 May 2021

Cited by 24 | Viewed by 2458

Abstract

Thymol has been applied as a spice and antibacterial agent in commercial products. However, the utilization of thymol in the food and pharmaceutical field has recently been limited by its poor water solubility and stability. In this work, a caseinate-stabilized thymol nanosuspension was fabricated by pH-driven methods to overcome those limitations. Firstly, the chemical stability of thymol at different pH value conditions was investigated. The physiochemical properties of thymol nanosuspensions were then characterized, such as average particle size, zeta potential, encapsulation efficiency, and loading capacity. Meanwhile, the X-ray diffraction results showed that thymol was present as an amorphous state in the nanosuspensions. The thermal stability of thymol was slightly enhanced by encapsulation through this process, and the thymol nanosuspensions were stable during the long-term storage, and the average particle size of nanosuspensions showed that there was no aggregation of nanosuspensions during storage and high temperature. Finally, the antimicrobial activity of thymol nanosuspensions was evaluated by investigating the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against Salmomella enterca, Staphlococcus aureus, Escherichia coli, and Listeria monocytogenes. These results could provide useful information and implications for promoting the application of thymol in food, cosmetic, and pharmaceutical commercial products. Full article

(This article belongs to the Special Issue Preparation of Novel Nanomaterial and Its Application in Food Industry)

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15 pages, 4495 KiB

Open AccessArticle

Encapsulation of Hydrophobic and Low-Soluble Polyphenols into Nanoliposomes by pH-Driven Method: Naringenin and Naringin as Model Compounds

by Mianhong Chen, Ruyi Li, Yuanyuan Gao, Yeyu Zheng, Liangkun Liao, Yupo Cao, Jihua Li and Wei Zhou

Foods 2021, 10(5), 963; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10050963 - 28 Apr 2021

Cited by 36 | Viewed by 3822

Abstract

Naringenin and naringin are a class of hydrophobic polyphenol compounds and both have several biological activities containing antioxidant, anti-inflammatory and anti-tumor properties. Nevertheless, they have low water solubility and bioavailability, which limits their biological activity. In this study, an easy pH-driven method was applied to load naringenin or naringin into nanoliposomes based on the gradual reduction in their water solubility after the pH changed to acidity. Thus, the naringenin or naringin can be embedded into the hydrophobic region within nanoliposomes from the aqueous phase. A series of naringenin/naringin-loaded nanoliposomes with different pH values, lecithin contents and feeding naringenin/naringin concentrations were prepared by microfluidization and a pH-driven method. The naringin-loaded nanoliposome contained some free naringin due to its higher water solubility at lower pH values and had a relatively low encapsulation efficiency. However, the naringenin-loaded nanoliposomes were predominantly nanometric (44.95–104.4 nm), negatively charged (−14.1 to −19.3 mV) and exhibited relatively high encapsulation efficiency (EE = 95.34% for 0.75 mg/mL naringenin within 1% w/v lecithin). Additionally, the naringenin-loaded nanoliposomes still maintained good stability during 31 days of storage at 4 °C. This study may help to develop novel food-grade colloidal delivery systems and apply them to introducing naringenin or other lipophilic polyphenols into foods, supplements or drugs. Full article

(This article belongs to the Special Issue Preparation of Novel Nanomaterial and Its Application in Food Industry)

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15 pages, 52985 KiB

Open AccessArticle

Fabrication of Nano/Micro-Structured Electrospun Detection Card for the Detection of Pesticide Residues

by Kun Feng, Meng-Yu Zhai, Yun-Shan Wei, Min-Hua Zong, Hong Wu and Shuang-Yan Han

Foods 2021, 10(4), 889; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10040889 - 19 Apr 2021

Cited by 7 | Viewed by 2733

Abstract

A novel nano/micro-structured pesticide detection card was developed by combining electrospinning and hydrophilic modification, and its feasibility for detecting different pesticides was investigated. Here, the plain and hydrophilic-modified poly(ε-caprolactone) (PCL) fiber mats were used for the absorption of indolyl acetate and acetylcholinesterase (AChE), respectively. By pre-treating the fiber mat with ethanol, its surface wettability was improved, thus, promoting the hydrolysis of the PCL fiber mat. Furthermore, the absorption efficiency of AChE was improved by almost two times due to the increased hydrophilicity of the modified fiber mat. Noteworthily, this self-made detection card showed a 5-fold, 2-fold, and 1.5-fold reduction of the minimum detectable concentration for carbofuran, malathion, and trichlorfon, respectively, compared to the national standard values. Additionally, it also exhibited good stability when stored at 4 °C and room temperature. The food detection test showed that this nano/micro-based detection card had better detectability than the commercial detection card. Therefore, this study offers new insights into the design of pesticide detection cards, which also broadens the application of electrospinning technique. Full article

(This article belongs to the Special Issue Preparation of Novel Nanomaterial and Its Application in Food Industry)

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Review

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18 pages, 3827 KiB

Open AccessReview

Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review

by Lingli Deng

Foods 2021, 10(6), 1354; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061354 - 13 Jun 2021

Cited by 37 | Viewed by 7322

Abstract

Soy-based emulsifiers are currently extensively studied and applied in the food industry. They are employed for food emulsion stabilization due to their ability to absorb at the oil–water interface. In this review, the emulsifying properties and the destabilization mechanisms of food emulsions were briefly introduced. Herein, the effect of the modification process on the emulsifying characteristics of soy protein and the formation of soy protein–polysaccharides for improved stability of emulsions were discussed. Furthermore, the relationship between the structural and emulsifying properties of soy polysaccharides and soy lecithin and their combined effect on the protein stabilized emulsion were reviewed. Due to the unique emulsifying properties, soy-based emulsifiers have found several applications in bioactive and nutrient delivery, fat replacer, and plant-based creamer in the food industry. Finally, the future trends of the research on soy-based emulsifiers were proposed. Full article

(This article belongs to the Special Issue Preparation of Novel Nanomaterial and Its Application in Food Industry)

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