Mechanism and technological evaluation of biopeptidal-based emulsions

Both natural and synthetic peptides are not only biologically important, continuous research and comprehension of these short protein fragments show that they also have multifarious potentials in food manufacturing, namely emulsion-based products. The emulsions may basically be oil-in-water or water-in-oil, as well as temporary, semi-permanent, or permanent in a continuous phase that suspends the droplets of the other elements used in food and pharmaceutical industries to formulate products such as gels, creams, ointments, and vaccines. In this review, the classification, preparation, and identification of peptides were described, followed by peptide-based emulsion properties and their relationship with regards to stability, structure, solubility, hydrophobicity, foaming, and water holding capacity. This then dovetailed into the release rate and gastric stability of encapsulated peptides in the human digestive system, before exploring further needs and recommendations. It is desired that more studies be conducted to define the impact of carrier ingredients selection, encapsulation and processing techniques, environment, and peptides chemistry on peptide-based emulsions to attain high efficacy.