Systematic Approach to Modeling Emulsion Functional Foods of High Bioavailability


Olga V. Feofilaktova


The article concerns the systematic approach to modeling food emulsions with high bioavailability
of lipophilic functional components used as a basis for the functional food
production. The researchers considered polyunsaturated fatty acids as functional food ingredients
(FFI). They developed heuristic model that specified the initial and resulting parameters
for designing a functional fat base formulation; described options for enriching
emulsions with functional food ingredients, which involve the functional fat base use and
the introduction of high-value omega – 3 fatty eicosapentaenoic (EPA) and docosohexaenoic
(DHA) acids into the fat phase. A man presented models of functional food emulsions
and revealed double emulsions advantages to regulate the functional food ingredients bioavailability
based on the properties comparing results of the simulated emulsions (thermodynamic
stability and physicochemical properties).


system approach; food emulsions; emulsion types; polyunsaturated fatty acids; eicosapantaenoic acid; docosohexaenoic acid; functional basis; bioavailability (FFI)

For citation:

Olga V. Feofilaktova. Systematic Approach to Modeling Emulsion Functional Foods of High Bioavailability. Индустрия питания|Food Industry. 2020. Т. 5, No. 4. Pp. 45–51. DOI: 10.29141/2500-1922-2020-5-4-7