Protein-based emulgels as delivery systems: design, rheological behavior and food applications

Bioactive compounds are molecules that play an important role in health; however, their susceptibility to degradation due to factors such as the processing, storage, and gastrointestinal transit has driven the development of delivery and release systems. In this context, protein-based emulgels emerge as attractive matrices that combine the three-dimensional network structure of a gel, which provides mechanical and physical stability, with the properties of an emulsion, which allows for effective encapsulation. The use of proteins in the generation of emulgels is interesting due to their low toxicity and functional properties as emulsifying and gelling agents. This review highlights the role of proteins in the formation of emulgels, their generation process, the impact of their structure and rheological parameters on the bioaccessibility and release kinetics of bioactive compounds. Finally, the application of emulgels in the food industry is detailed, including the areas of functional foods, low-fat foods, and 3D printing. • Protein-based emulgels enable efficient bioactive delivery systems • Protein type, processing, and physicochemical conditions define emulgel structure • Bulk and interfacial rheology are key for rational emulgel design • Droplet–matrix interactions affect emulgel structure and functionality