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Flaxseed oil is rich in polyunsaturated fatty acids and has a variety of physiological functions, at the same time, flaxseed oil has poor oxidation stability, low water solubility and low bioavailability, which seriously limits its application in food and other fields. Embedding flaxseed oil in emulsion system is a potential approach to address these deficiencies. This paper summarizes the characteristics of different emulsion systems, such as ordinary emulsion, microemulsion, nanoemulsion, Pickering emulsion, multiple emulsion and gelled emulsion, as well as the research status of embedding flaxseed oil. Based on the reasons of oxidative stability and bioavailability, the application status of flaxseed oil after embedding in emulsion system is reviewed, aiming to provide some theoretical reference for the in-depth study of emulsion system and the wide application of flaxseed oil.

Raffinose family oligosaccharides (RFOs) are 1, 6-galactosyl extensions of α-sucrose, and are plant non-structural carbohydrates, mainly including raffinose, stachyose and verbasose, which are commonly found in the plant kingdom middle. Among them, it is more common in legumes, Rehmannia glutinosa, Stachys japonica Miq., Stachys sieboldii and other plants, and belongs to functional oligosaccharides. RFOs have great potential in functional food development due to their active functions of regulating intestinal flora, preventing inflammatory bowel disease, protecting liver and lowering blood sugar. This article mainly reviews the sources of RFOs, the current research on the relevant technologies of extraction, separation and purification of RFOs, and the function of RFOs, expecting to provide some theoretical reference for the development and utilization of RFOs and enable them to be better applied in functional food.

Pea polyphenols are secondary metabolites widely existing in peas, mainly including flavonoids (populin, kaempferol, quercetin), phenolic acids (p-coumaric acid, erucic acid, ferulic acid) and tannins (catechins). The content, species and distribution of pea polyphenols depend on pea varieties, but they are affected by environment and inducing factors in the process of their growth. The extraction method of pea polyphenols has gradually changed from inefficient solvent extraction to microwave extraction technology with high efficiency and high extraction rate. The research on its physiological activity has gradually developed to the molecular and cellular level, and its application scope has gradually expanded to meat products, aquatic products, flour products and other industries. In order to further understand the chemical properties and potential utilization value of pea polyphenols, this paper expounds in detail the distribution of pea polyphenols, the factors affecting the types and content of pea polyphenols, the separation and extraction, physiological activity and its application in food industry, in order to provide a theoretical basis for the development and research of pea polyphenols.