Abstract
Nanotechnology in the form of a food-grade nanoemulsion is offering new insights into developing safe and healthy products in the food and drug sectors. However, the use of synthetic emulsifiers, in turn, creates a potential concern among consumers. Thus, there is an increasing interest in bio-based emulsifiers such as lecithin, saponins, sugar esters, rhamnolipids, and biopolymers (i.e., proteins and polysaccharides). In this chapter, the chemical and structural aspects of these emulsifiers are thoroughly discussed. Furthermore, the most recent reports on bio-based nanoemulsions and related challenges are reviewed. Despite the capability of bio-based emulsifiers in nanoemulsifications of different hydrophobic ingredients, there are concerns about safety, high cost, limited resources, purification, and low proficiency in the nanoemulsification of triglycerides. Therefore, future research should focus more on such challenges to help in the production of novel functional foods using food-grade nanoemulsions.
Published Version
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