水包油型食品乳液中天然小分子乳化剂的功能性质及与其他乳化剂相互作用关系的研究进展

水包油型乳液是食品、保健品、药品等的重要成分，单一或复合乳化剂对水包油型乳液的形成、稳定性和功能性质有重要影响。如今消费者对健康和环境保护的关注促使食品生产者更倾向使用天然成分取代合成成分。本文综述在食品工业中具有潜在应用价值小分子天然乳化剂的理化性质，讨论其对乳液稳定性的影响以及在食品工业中的应用情况，并总结在乳液中使用复合乳化剂，尤其是磷脂与其他乳化剂相互作用的性质和机理；最后概括复合乳化剂对乳液功能性质的影响，包括抗氧化活性、抗菌活性和胃肠道消化特性。以期为开发乳液产品、选择乳化剂及其组合提供理论参考。

Progress in Research on Functional Properties of Natural Small Molecule Emulsifiers in Oil-in-Water Emulsions and Their Interactions with Other Emulsifiers

Oil-in-water emulsions are used as an important component of foods, health products, and medical products. Single or mixed emulsifiers have an important influence on the formation, stability and functional properties of oil-in-water emulsions. Nowadays, consumers’ concerns about health and environmental protection have prompted food producers to use natural ingredients instead of synthetic ones. This article reviews the physical and chemical properties of small molecule natural emulsifiers with potential applications in the food industry, discusses their impact on emulsion stability and their applications in the food industry, and reviews the use of mixed emulsifiers in emulsions with special reference to the nature and mechanism of the interaction between phospholipids and other emulsifiers. Finally, the effects of mixed emulsifiers on the functional properties of emulsions are summarized including antioxidant activity, antibacterial activity and gastrointestinal digestibility. We hope that this review can provide a theoretical reference for developing emulsion products and screening various single emulsifiers and their combinations.