Emulsions

Emulsions

Nanotechnology in the Agri-Food Industry Volume 3
Nanotechnology in the Agri-Food Industry
2016, Pages 293-328
Emulsions

9 - Nanoemulsion-based delivery systems: preparation and application in the food industry

https://doi.org/10.1016/B978-0-12-804306-6.00009-XGet rights and content

Abstract

Nanoemulsions are stable emulsions with nanosized droplets. Recently, there is an increasing interest to utilize nanoemulsions in food industry due to the improved physicochemical properties associated with particle size reduction. Reduction of the particle size to nanometer range has shown to produce a number of beneficial consequences such as greater stability against droplet aggregation and gravitational separation, higher optical clearness and increased oral bioavailability. In this chapter, we discuss on fundamental principles of emulsification process; the role of components; the types of nanoemulsions and their production methods, as well as the application of nanoemulsions in the food industry. Reviewed literature showed that stabilized nanoemulsion systems can be applied for delivery and release of nutraceutical or bioactive components. Combination of this technology with advanced processing technologies leads to develop new encapsulated products with ability to release the bioactive components in the gastrointestinal tract in a controlled manner.

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Cited by (7)

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    Long-chain triglycerides used for the preparation of nanoemulsions reported elevated vitamin bioaccessibility. Vitamin D3 nanoemulsion prepared to utilize quillaja saponin showed decreased free fatty acid in the mouth, stomach, gastrointestinal tract and small intestine [55]. Iodinated nano-emulsions have been used in micro-CT to target liver for quantitative, non-invasive imaging of hepatocellular carcinoma growth in mice [99].

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    2020, Journal of Food Engineering
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    A higher zeta potential indicates the greater electrostatic repulsion and separation distance between droplets resulting in reduced flocculation and aggregation (Thaiphanit et al., 2016). The zeta potential between −10 mV and +10 mV is considered nearly neutral, whereas zeta potential value more than +30 mV or less than −30 mV are indicated strongly cationic and anionic respectively (Dizaj et al., 2016). Study of zeta potential of WPI-XG emulsion (E1-E4) showed that all emulsions systems except E3 exhibited more than −30 mV zeta potential.

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