Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds

dc.contributor.authorKiu, Qingqing
dc.contributor.authorHuang, He
dc.contributor.authorChen, Honghong
dc.contributor.authorLin, Junfan
dc.contributor.authorWang, Qin
dc.date.accessioned2023-11-13T19:34:53Z
dc.date.available2023-11-13T19:34:53Z
dc.date.issued2019-11-21
dc.description.abstractNanoemulsions have attracted significant attention in food fields and can increase the functionality of the bioactive compounds contained within them. In this paper, the preparation methods, including low-energy and high-energy methods, were first reviewed. Second, the physical and chemical destabilization mechanisms of nanoemulsions, such as gravitational separation (creaming or sedimentation), flocculation, coalescence, Ostwald ripening, lipid oxidation and so on, were reviewed. Then, the impact of different stabilizers, including emulsifiers, weighting agents, texture modifiers (thickening agents and gelling agents), ripening inhibitors, antioxidants and chelating agents, on the physicochemical stability of nanoemulsions were discussed. Finally, the applications of nanoemulsions for the delivery of functional ingredients, including bioactive lipids, essential oil, flavor compounds, vitamins, phenolic compounds and carotenoids, were summarized. This review can provide some reference for the selection of preparation methods and stabilizers that will improve performance in nanoemulsion-based products and expand their usage.
dc.description.urihttps://doi.org/10.3390/molecules24234242
dc.identifierhttps://doi.org/10.13016/dspace/zzt1-njo8
dc.identifier.citationLiu, Q.; Huang, H.; Chen, H.; Lin, J.; Wang, Q. Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds. Molecules 2019, 24, 4242.
dc.identifier.urihttp://hdl.handle.net/1903/31378
dc.language.isoen_US
dc.publisherMDPI
dc.relation.isAvailableAtCollege of Agriculture & Natural Resourcesen_us
dc.relation.isAvailableAtNutrition & Food Scienceen_us
dc.relation.isAvailableAtDigital Repository at the University of Marylanden_us
dc.relation.isAvailableAtUniversity of Maryland (College Park, MD)en_us
dc.subjectnanoemulsions
dc.subjectpreparation
dc.subjectstability
dc.subjectapplication
dc.subjectencapsulation
dc.titleFood-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds
dc.typeArticle
local.equitableAccessSubmissionNo

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