Abstract
In recent years there was an increase in the area of nanotechnology applications in food industry. Nanoemulsions are heterogeneous systems consisting of two immiscible phases with one liquid phase being dispersed as nanometric droplets into another continuous phase. Each droplet of the dispersed phase is surrounded by a thin interfacial layer consisting o emulsifier molecules. Nanoemulsions are kinetically stable, requiring energy to be formed. They are highly stable to gravitational separation thanks to the small droplet sizes ranging from 50 to 200 nm. Depending on the affinity of the emulsifier to one of the immiscible phases, we distinguish oil-in-water (o/w) or water-in-oil (w/o) nanoemulsions. Recently, nanoemulsions become one of the most interesting fields of application in food industry, once they act as delivery systems for bioactive compounds. However, the main limitation for their application is their limited long-term stability as well as their nonstraightforward preparation methods.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
