Food Engineering for Developing Food-Grade Nanoemulsions

Nanobiotic formulations as promising advances for combating MRSA resistance: susceptibilities and post-antibiotic effects of clindamycin, doxycycline, and linezolid

“… 85 The nano-size gives the emulsion formulation a clear or blurry look in contrast to the coarse emulsion which appears milky white in color. 86 Nanoemulsions were particularly designed in the present study as they are thermodynamically stable systems which are simple to make, and can dissolve hydrophobic medications, increasing the bioavailability of drugs or antibiotics. 84,87 Compared to new antibiotics synthesis, production of antibiotic nano-systems could be cost-effective, and they are stable even with long-term storage.…”

Recent insights into Nanoemulsions: Their preparation, properties and applications

“…In the case of oxidation reaction the lag phase can be improved by the usage of these antioxidants. The utilization of antioxidants in nanoemulsions is not explored to a large extent and is still in its infancy ( Dasgupta and Ranjan, 2018 ).…”

Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry

“…Other products developed by Aquanova ® include nanoemulsions loading vitamins. Other nanoencapsulated vitamins (Lypo-Spheric Vitamin, Livon Laboratories, Inc. Company Profile, Henderson, NV, USA) manufactured by LivOn Labs offer protection against their degradation in the gastrointestinal system, increasing the bioavailability [ 45 ]. There are also some reports related to the NP application for sensory enhancements, to inhibit flavor loss (infused pure cocoa nanoclusters, RBC Life Sciences ® Inc, Irving, TX, USA) [ 46 ], incorporate natural colorants (β-carotene, curcumin; NutraLease ® , Ma’ale Adumim, Israel) [ 47 ], and offer nanotechnological advantages, such as Nestlé ® patented water-in-oil emulsion (10–500 nm), to facilitate microwave thawing of frozen products [ 48 ].…”