Abstract
Nanoemulsions have small droplet size and are kinetically stable colloidal systems. They have enhanced functional properties in comparison to conventional emulsions. The composition and structure of the nanoemulsions can be controlled for the encapsulation and effective delivery of bioactive lipophilic compounds. Nanoemulsions have potential application in the food industry for the delivery of nutraceuticals, coloring and flavoring agents, and antimicrobials. The nanoemulsion formulations of active ingredients can be used for developing biodegradable coating and packaging films to enhance the quality, functional properties, nutritional value and shelf life of foods. This review focuses on preparation of food grade nanoemulsions using high-energy methods and low-energy approaches and their characterization for physical properties, stability and microstructure. The application of nanoemulsion formulations for sustainable food processing and improving the delivery of functional compounds, such as colorants, flavouring agents, nutraceuticals and preservatives or antimicrobial agents in foods has been discussed.
Highlights
Emulsions are defined as the dispersion of two immiscible liquids, with the spherical droplets forming the dispersed phase, whereas the liquid surrounding it forms the continuous phase (Tadros et al, 2004; McClements et al, 2007; Acosta, 2009)
The w/o/w emulsions are made of large oil droplets, containing water droplets dispersed in an aqueous phase
The present review focuses on the increased application of nanoemulsions in the food industries for sustainable food processing and packaging
Summary
Emulsions are defined as the dispersion of two immiscible liquids, with the spherical droplets forming the dispersed phase, whereas the liquid surrounding it forms the continuous phase (Tadros et al, 2004; McClements et al, 2007; Acosta, 2009). Emulsifiers are surface active molecules and commonly used stabilizers in nanoemulsion preparation to protect small droplets. Ostwald ripening occurs as the droplet size increases over time due to diffusion or movement of solubilized oil molecules from small droplets to large droplets through dispersed phase (Kabalnov, 2001; McClements and Rao, 2011).
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