Encapsulation of food ingredients by single O/W and W/O nanoemulsions

Donsı̀, Francesco; Velikov, Krassimir P.

doi:10.1016/b978-0-12-815673-5.00002-7

Cited by 6 publications

(7 citation statements)

References 160 publications

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“…In contrast, when a nonencapsulated compound is added at concentrations above its solubility, it is not able to efficiently reach the microbial cell membranes. This is in agreement with previous data collected by the researchers about the antibacterial or antifungal activity of different EOs in emulsified form, with respect to their free form [33][34][35][36][37][38][39][40][41][42][43][44]. Moreover, it has been suggested that the emulsifier might also play a notable role in the micelle-mediated mass transfer of the EO that is released from the emulsion droplets and/or which permeate through biological membranes .…”

Section: After Preparationsupporting

confidence: 92%

“…Different nanoemulsion formulations were tested, whose formulations are described in detail in Table 1. In general, BEO was mixed with CO to prevent Ostwald ripening [30][31][32][33][34][35][36][37][38][39][40], in a weight ratio of 1:1, determined through preliminary experiments. Blank nanoemulsions were prepared by completely replacing BEO with CO. Nanoemulsions were stabilized using different emulsifiers, such as WP, WP in combination with MS (1:1 wt ratio), SE, GMO in combination with T20 (1:1 wt ratio), based on previously tested nanoemulsion formulations [31][32][33][34][35][36][37][38][39][40][41][42][43].…”

Section: Nanoemulsion Preparationmentioning

confidence: 99%

“…The hydrodynamic diameter and polydispersity index of the different formulations tested in this work, as measured immediately after fabrication and after a freeze-thaw cycle, are reported in Table 3. In general, it can be observed that the use of macromolecular emulsifiers, such as WP, offers better protection of nanoemulsions than small-molecule emulsifiers, such as GMO/T20 combination or SE [40]. This is clearly shown in Table 3 after a freeze-thaw cycle, with only WP and WP/MS nanoemulsions exhibiting a limited variation, whereas SE and G/T emulsions exhibited more relevant changes in d H , especially when also BEO was included in the formulation.…”

Section: Nanoemulsions Stabilitymentioning

confidence: 99%

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Bergamot essential oil nanoemulsions: antimicrobial and cytotoxic activity

Marchese

Balestrieri

Castaldo³

et al. 2020

Zeitschrift Für Naturforschung C

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AbstractBergamot essential oil (BEO) is well-known for its food preservation activity, as well as anticancer efficacy. However, the poor BEO water solubility and deriving low bioaccessibility have limited its wider applications. The incorporation in nanoemulsions of BEO and its refined fractions was investigated to enhance its dispersibility in water to promote its antimicrobial activity, tested against Escherichia coli, Lactobacillus delbrueckii, and Saccharomyces cerevisiae, and its cytotoxicity already at low concentrations. Different nanoemulsion formulations were tested based on food-grade ingredients, which were characterized in terms of hydrodynamic diameter and polydispersity index, and physical stability. The antimicrobial activity against all the tested micro-organisms was observed to be higher for BEO in its initial composition, than the light fraction, richer in d-limonene, ß-pinene, and γ-terpinene, or the heavy fraction, richer in linalyl acetate and linalool. Remarkably, the use of BEO nanoemulsions notably enhanced the antimicrobial activity for all the tested oils. BEO exhibited also a measurable cytotoxic activity against Caco-2 cells, which was also enhanced by the use of the different nanoemulsions tested, in comparison with free oil, which discourages the direct use of BEO nanoemulsions as a food preservative. Conversely, BEO nanoemulsions might find use in therapeutic applications as anticarcinogenic agents.

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Section: After Preparationsupporting

confidence: 92%

Section: Nanoemulsion Preparationmentioning

confidence: 99%

Section: Nanoemulsions Stabilitymentioning

confidence: 99%

See 1 more Smart Citation

Bergamot essential oil nanoemulsions: antimicrobial and cytotoxic activity

Marchese

Balestrieri

Castaldo³

et al. 2020

Zeitschrift Für Naturforschung C

Self Cite

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“…Emulsions ( Figure 6 a) are non-homogeneous dispersions composed of two immiscible liquids, for example, an oily phase finely dispersed in a continuous aqueous phase through stabilization with a surfactant. Different categories of emulsions can be distinguished according to their mean droplet size, which is usually expressed as a mean radius, including conventional emulsions or macroemulsions (0.1–100 μm), sub-microemulsions (100–600 nm), and nano-emulsions (10–100 nm) [ 112 , 113 ]. Depending on the location of one phase in relation to the other, single dispersions (oil in water (O/W) or water in oil (W/O)) and multiple emulsions (O/W/O or W/O/W) can be formed [ 113 ].…”

Section: Lipid-based Nano-systemsmentioning

confidence: 99%

Biopolymer- and Lipid-Based Carriers for the Delivery of Plant-Based Ingredients

2023

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Natural ingredients are gaining increasing attention from manufacturers following consumers’ concerns about the excessive use of synthetic ingredients. However, the use of natural extracts or molecules to achieve desirable qualities throughout the shelf life of foodstuff and, upon consumption, in the relevant biological environment is severely limited by their poor performance, especially with respect to solubility, stability against environmental conditions during product manufacturing, storage, and bioavailability upon consumption. Nanoencapsulation can be seen as an attractive approach with which to overcome these challenges. Among the different nanoencapsulation systems, lipids and biopolymer-based nanocarriers have emerged as the most effective ones because of their intrinsic low toxicity following their formulation with biocompatible and biodegradable materials. The present review aims to provide a survey of the recent advances in nanoscale carriers, formulated with biopolymers or lipids, for the encapsulation of natural compounds and plant extracts.

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“…The food industry has extensively relied on the use of nanotechnology, as an essential tool to extend the capability of controlling the in-product and in-body behavior of delivery systems for bioactive compounds, with applications in agriculture, foodstuffs transformation, packaging, and storage, and the production of dietary supplements [ 6 , 7 ]. Coherently with the need for cost-effective and clean-label products, applications have mainly focused on relatively simple systems, such as colloidal emulsions [ 3 ], micelle [ 8 ], and biopolymeric nanoparticles [ 9 ].…”

mentioning

confidence: 99%

Changing the Vision in Smart Food Design Utilizing the Next Generation of Nanometric Delivery Systems for Bioactive Compounds

Donsı̀

Ferrari

2020

Foods

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In modern foods, the delivery systems for bioactive compounds play a fundamental role in health promotion, wellbeing, and disease prevention through diet. Nanotechnology has secured a fundamental role in the fabrication of delivery systems with the capability of modulating the in-product and in-body behavior for augmenting bioavailability and activity of bioactive compounds. Structured nanoemulsions and nanoparticles, liposomes, and niosomes can be designed to improve bioactives preservation after ingestion, mucoadhesion, as well as of their release and pathophysiological relevance. In the future, it is expected that the delivery systems will also contribute to augment the efficacy of the bioactive compounds, for example by improving the intestinal absorption and delivery in the bloodstream, as well as promoting the formation of additional bioactive metabolites by regulating the transformations taking place during digestion and the interaction with the intestinal microbiota.

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Encapsulation of food ingredients by single O/W and W/O nanoemulsions

Cited by 6 publications

References 160 publications

Bergamot essential oil nanoemulsions: antimicrobial and cytotoxic activity

Bergamot essential oil nanoemulsions: antimicrobial and cytotoxic activity

Biopolymer- and Lipid-Based Carriers for the Delivery of Plant-Based Ingredients

Changing the Vision in Smart Food Design Utilizing the Next Generation of Nanometric Delivery Systems for Bioactive Compounds

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