Nanoemulsions in Food Industry

Jena, Goutam Kumar; Parhi, Rabinarayan; Sahoo, Suvendu Kumar

doi:10.1007/978-3-030-98820-3_5

Cited by 3 publications

(3 citation statements)

References 55 publications

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“…Common oil phases used to form nanoemulsions include diglycerol, free fatty acids, monoacylglycerols, triglycerols, mineral oils, waxes, etc. [ 148 ] Common emulsifiers are lecithin, Tween 20, phospholipid, hosphatidylethanolamine, sodium dodecyl sulfate and so on. [ 148 ] Nanoemulsions are non‐equilibrium systems and need to be built under the condition of energy input.…”

Section: Varieties Structures Of Ncs Formed On the Basis Of Self‐asse...mentioning

confidence: 99%

“…[ 148 ] Common emulsifiers are lecithin, Tween 20, phospholipid, hosphatidylethanolamine, sodium dodecyl sulfate and so on. [ 148 ] Nanoemulsions are non‐equilibrium systems and need to be built under the condition of energy input. According to the formation mechanism, the production technology of nanoemulsion can be divided into high‐energy or low‐energy methods.…”

Section: Varieties Structures Of Ncs Formed On the Basis Of Self‐asse...mentioning

confidence: 99%

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Self‐Assembled Nanocarrier Delivery Systems for Bioactive Compounds

Zhang,

Ding

et al. 2024

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Although bioactive compounds (BCs) have many important functions, their applications are greatly limited due to their own defects. The development of nanocarriers (NCs) technology has gradually overcome the defects of BCs. NCs are equally important as BCs to some extent. Self‐assembly (SA) methods to build NCs have many advantages than chemical methods, and SA has significant impact on the structure and function of NCs. However, the relationship among SA mechanism, structure, and function has not been given enough attention. Therefore, from the perspective of bottom‐up building mechanism, the concept of SA‐structure‐function of NCs is emphasized to promote the development of SA‐based NCs. First, the conditions and forces for occurring SA are introduced, and then the SA basis and molecular mechanism of protein, polysaccharide, and lipid are summarized. Then, varieties of the structures formed based on SA are introduced in detail. Finally, facing the defects of BCs and how to be well solved by NCs are also elaborated. This review attempts to describe the great significance of constructing artificial NCs to deliver BCs from the aspects of SA‐structure‐function, so as to promote the development of SA‐based NCs and the wide application of BCs.

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Section: Varieties Structures Of Ncs Formed On the Basis Of Self‐asse...mentioning

confidence: 99%

Section: Varieties Structures Of Ncs Formed On the Basis Of Self‐asse...mentioning

confidence: 99%

Self‐Assembled Nanocarrier Delivery Systems for Bioactive Compounds

Zhang,

Ding

et al. 2024

Small

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“…Alternatively, the food industry has innovated itself through developing ingredients and functional foods using novel technologies, such as nanoemulsions [9]. Nanoemulsions are dispersions of two immiscible liquids, where the dispersed phase has a droplet size between 20 and 200 nm [10]. These systems allow for the carriage of bioactive lipid compounds and their incorporation into aqueous products [9].…”

Section: Introductionmentioning

confidence: 99%

Effect of Gelling Agent Type on the Physical Properties of Nanoemulsion-Based Gels

Riquelme,

Savignones,

López

et al. 2023

Colloids and Interfaces

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Senior populations may experience nutritional deficiencies due to physiological changes that occur during aging, such as swallowing disorders, where easy-to-swallow foods are required to increase comfort during food consumption. In this context, the design of nanoemulsion-based gels (NBGs) can be an alternative for satisfying the textural requirements of seniors. This article aimed to develop NBGs with different gelling agents, evaluating their physical properties. NBGs were prepared with a base nanoemulsion (d = 188 nm) and carrageenan (CA) or agar (AG) at two concentrations (0.5–1.5% w/w). The color, rheology, texture, water-holding capacity (WHC) and FT-IR spectra were determined. The results showed that the CA-based gels were more yellow than the AG ones, with the highest hydrocolloid concentration. All gels showed a non-Newtonian flow behavior, where the gels’ consistency and shear-thinning behavior increased with the hydrocolloid concentration. Furthermore, elastic behavior predominated over viscous behavior in all the gels, being more pronounced in those with AG. Similarly, all the gels presented low values of textural parameters, indicating an adequate texture for seniors. The FT-IR spectra revealed non-covalent interactions between nanoemulsions and hydrocolloids, independent of their type and concentration. Finally, the CA-based gels presented a higher WHC than the AG ones. Therefore, NBG physical properties can be modulated according to gelling agent type in order to design foods adapted for seniors.

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