Abstract
ABSTRACT Citrus essential oils (CEOs) are natural aromatic compounds having complex mixtures of volatile and non-volatile components. They have found a wide application in cosmetics, and pharmaceuticals and are regarded as Generally Regarded as Safe (GRAS) by Food and Drug Administration (FDA, 2020) to be utilized in food. By-products of citrus fruit industries are enriched with good sources of bioactive compounds and can be incorporated into the food industry. Peels are the largest amount of processing waste consisting functional ingredients such as essential oil and pectin. The challenge in utilizing CEOs in food is its interaction with the composition of the food substrate. Using nanotechnology the size of nanomaterials ranges between 20 and 200 nm diameter that provides larger surface area that enhancing solubility in aqueous phase, protecting compounds of CEOs from oxidation and reducing changes in sensory properties. The focus of this paper is to discuss the CEOs-based nanoemulsion preparation, characterization, and food application.
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