The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.

WPI-coated liposomes significantly decreased the bitterness of luteolin. WPI coating reduced the semi-permeability and enhanced the rigidity of the liposome membrane. WPI coating was beneficial for the stability of liposomes.

Fisetin has shown numerous health benefits, whereas its food application is constrained by water insolubility, poor stability, and low bioaccessibility. This work investigated the potential of hyaluronic acid (HA)-coated nanoliposomes for the encapsulation and delivery of fisetin. It was observed that HA can adsorb onto the liposomal membrane through hydrogen bonding and maintain the spherical shape of nanoliposomes. Fluorescence analysis suggested that the HA coating restricted the motion and freedom of phospholipid molecules in the headgroup region and reduced the interior micropolarity of the nanoliposomes but did not affect the fluidity of the hydrophobic core. These effects were more pronounced for the HA with a low molecular weight (35 kDa) and moderate concentration (0.4%). The HA coating improved the storage and thermal stability of the nanoliposomes, as well as the digestive stability and bioaccessibility of the encapsulated fisetin. These findings could guide the development of HA-coated nanoliposomes for the controlled delivery of hydrophobic bioactives such as fisetin in functional foods.