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Purple-fleshed sweet potato (PFSP) and yellow-fleshed sweet potato (YFSP) are crops highly valued for their nutritional benefits and rich bioactive compounds. These compounds include carotenoids, flavonoids (including anthocyanins), and phenolic acids etc. which are present in both the leaves and roots of these sweet potatoes. PFSP and YFSP offer numerous health benefits, such as antioxidant, anti-inflammatory, anti-cancer, and neuroprotective properties. The antioxidant activity of these sweet potatoes holds significant potential for various industries, including food, pharmaceutical, and cosmetics. However, a challenge in utilizing PFSP and YFSP is their susceptibility to rapid oxidation and color fading during processing and storage. To address this issue and enhance the nutritional value and shelf life of food products, researchers have explored preservation methods such as co-pigmentation and encapsulation. While YFSP has not been extensively studied, this review provides a comprehensive summary of the nutritional value, phytochemical composition, health benefits, stabilization techniques for phytochemical, and industrial applications of both PFSP and YFSP in the food industry. Additionally, the comparison between PFSP and YFSP highlights their similarities and differences, shedding light on their potential uses and benefits in various food products.

Plant polyphenols are a class of plant secondary metabolites containing several phenolic hydroxyl groups in their molecular structure, which have physiological properties such as anti-inflammatory, anticancer, antibacterial, etc., and can be used as excellent dietary supplements. However, some of the polyphenols are poorly stabilized, and they are prone to degradation during food production, processing, and storage, so it is necessary to use encapsulation technology to improve their stability and maintain their activity at the same time. The emulsion possesses the characteristics of stability and versatility with the potential to encapsulate and protect plant polyphenols. This paper firstly analyzes the properties of plant polyphenols and the underlying reasons for their limited applications, further discusses the encapsulation effect of different types of emulsions (normal emulsion, microemulsion, nanoemulsion, Pickering emulsion, multilayer emulsion and emulsion gel, etc.) on polyphenols, and finally summarizes the current status of polyphenol emulsion encapsulation systems in the food industry such as meat, fruits and vegetables, ice cream, bakery, and beverage, etc., and provides an overview of polyphenol emulsions in the future preparation direction and its development direction in the food field. This paper can provide some reference for the application of plant polyphenol emulsion encapsulation system in the future food industry.

Micro- and nanoemulsions are promising systems for encapsulating micronutrients for food enrichment. For the formation of stable nanoemulsions, it is advisable to use natural emulsifiers – modified lecithins of vegetable oils. The aim of the research is to study the effectiveness of the use of modified lecithins of vegetable oils to create encapsulated forms of micronutrients in the form of nanoemulsions. Emulsions have been obtained using the method of ultrasonic exposure with the use of fat-free vegetable lecithins and their alcohol-soluble fractions as emulsifiers. It has been found that the particle size of emulsions formed by fat-free lecithins is significantly higher compared to the emulsions formed by their alcohol-soluble fractions. It has been revealed that emulsions formed by alcohol-soluble fractions of lecithins are more resistant to delamination. It is shown that alcohol-soluble fractions of vegetable lecithins with a PH content from 75.0 to 76.0% have the highest emulsifying properties, which makes it possible to obtain physically stable nanoemulsions with an average particle size of the dispersed phase less than 100 nm. Thus, modified lecithins of vegetable oils, namely, alcohol-soluble fractions of lecithins are highly effective encapsulating agents for creating encapsulated forms of micronutrients in the form of nanoemulsions.