Search

Soymilk, as a nutritious plant-based protein drink, is favored by consumers worldwide. However, its undesirable flavor often affects consumer acceptance and limits the marketing of soymilk products. In this review, we summarize recent advances in understanding the formation mechanism of flavor substances in soymilk and their interaction mechanism with proteins in soymilk, and recent progress in improving the flavor of soymilk while maintaining its nutritional value through biological methods such as developing lipoxygenase-free soybean varieties, enzymatic treatment, and microbial fermentation. Finally, we point out future research directions for improving the flavor of soymilk, with a view to providing a theoretical basis for the quality improvement and marketing of soymilk and its products and contributing to the development of the soybean product market in China.

Natural polymers, such as polysaccharides and proteins, have been used to prepare several delivery systems owing to their abundance, bioactivity, and biodegradability. They are usually modified or combined with small molecules to form the delivery systems needed to meet different needs in food systems. This paper reviews the interactions of proteins, polysaccharides, and polyphenols in the bulk phase and discusses the design strategies, coupling techniques, and their applications as conjugates in emulsion delivery systems, including traditional, Pickering, multilayer, and high internal-phase emulsions. Furthermore, it explores the prospects of the application of conjugates in food preservation, food development, and nanocarrier development. Currently, there are seven methods for composite delivery systems including the Maillard reaction, carbodiimide cross-linking, alkali treatment, enzymatic cross-linking, free radical induction, genipin cross-linking, and Schiff base chemical cross-linking to prepare binary and ternary conjugates of proteins, polysaccharides, and polyphenols. To design an effective target complex and its delivery system, it is helpful to understand the physicochemical properties of these biomolecules and their interactions in the bulk phase. This review summarizes the knowledge on the interaction of biological complexes in the bulk phase, preparation methods, and the preparation of stable emulsion delivery system. [ABSTRACT FROM AUTHOR]

Many bioactive substances have excellent functional properties, including anti-oxidation, anti-inflammatory, and anti-tumor; however, they are often susceptible to degradation by external factors such as light, heat, pH, and ionic strength. To improve stability and bioavailability, various methods have been developed to encapsulate bioactive substances. Emulsion approaches have shown excellent performance for the encapsulation, controlled release, and targeted delivery of bioactive substances. However, a single emulsification material is not sufficient to keep complex foods stable over a wide range of conditions of pH, storage time, and temperature. Improved food emulsions can be designed by combining emulsifiers with distinct properties to meet the range of necessary requirements. For example, the formation of multilayer interfaces around oil droplets, using layer-by-layer self-assembly in oil-in-water emulsions, can improve the quality and stability of many foods. This technology allows the gradual adsorption of various components, including polyelectrolytes, nanoparticles, proteins, and enzymes, and allows for the formation of a multilayer shell with nanometer thickness and high stability. This paper reviews latest developments in the preparation, characterization, and application of multilayer emulsion delivery systems for bioactive substances. Furthermore, we discuss next steps in the development of multilayer emulsions to achieve effective encapsulation and delivery of bioactive substances. [ABSTRACT FROM AUTHOR]