Bio-Based Nanoemulsion Formulations Applicable in Agriculture, Medicine, and Food Industry (original) (raw)

Development and incorporation of nanoemulsions in food

International Journal of Food Studies

Currently, nanoencapsulation of bioactive compounds is promising, and is one of the methods that has been proven very effective. The development of food-grade nanoemulsions is in a state of constant innovation due to the interesting features that this method of encapsulation has, such as small droplet size, kinetic stability and appearance. With this technology, it is possible to control some food properties, such as texture, taste and stability. In this article, we present a review of the most commonly used methods in the creation of nanoemulsions, the recent developments of these dispersions, the relevant applications of nanoemulsions in food matrices, the most commonly used food-grade materials and the functionality of nanoemulsions, which are designed primarily to encapsulate compounds with biological activity. Nanoemulsions have been shown to be effective in preventing degradation and improving the bioavailability of bioactive compounds, such as oil-soluble vitamins, antimicrobials, flavours and antioxidants. At the end of this article, facts of interest about acceptance issues and nanotechnology regulatory policies in the food industry are presented.

Application of nanoemulsion technology for development of novel functional foods with essential oils encapsulation: A review

2021

The demand for shelf-stable and nutritious food products is increasing day by day and consumers are ready to pay a higher price for such food products. Some artificial preservatives and antioxidant agents, such as butyrate hydroxanisole (BHA), tertiary butyl hydroquinone (TBHQ), and butyrate hydroxytoluene (BHT), have been widely used for food preservation, but these are harmful for human health and can cause DNA mutation and carcinogenesis. Now-a-days, the latest researches focus on compounds of natural origin as preservatives of novels that can help in the extension of food shelf life without harmful effects on human health. Spices and aromatic herbs with medicinal value have been traditionally applied in phytotherapy due to the presence of a variety of activities of their secondary biomolecules, particularly carminative, antiviral, antimicrobial, spasmolytic, hepatoprotective, anticarcinogenic, etc. Essential oils and extracts from these herbs have bio-preservation actions and a ...

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Comprehensive Reviews in Food Science and Food Safety, 2020

In recent years, substantial consideration within the food industry has been aimed at the development of food-grade nanoemulsions (NE) as promising systems for encapsulating, stabilizing, and delivering bioactive compounds. Although numerous studies have revealed the critical potential of NE, there are still several challenges to overcome them. These include the extensive amounts of synthetic emulsifiers needed for NE formulation, which can potentially be toxic for human health. The interest in safety, and natural emulsifiers have stimulated food manufacturers to develop "label-friendly" formulations by replacing synthetic emulsifiers with natural alternatives. This review represents a critical and comprehensive summary of the application of natural emulsifiers as potential substitutes for synthetic emulsifiers in NE production, with particular emphasis on the newly identified natural emulsifiers. Some recent reports showed the excellent emulsifying properties of various natural emulsifier extracted from natural resources, to produce NE, and therefore, might be generalized for further industrial applications. Future trends are encouraged to identify novel natural emulsifiers from industrial food by-products that may demonstrate highly effective emulsifiers.

Nanoemulsions for Food Applications: Development and Characterization

Food and Bioprocess Technology, 2011

The application of nanotechnology to food, medical and pharmaceutical industries has received great attention from the scientific community. Driven by the increasing consumers' demand for healthier and safer food products and the need for edible systems ...

Potential of nano-emulsions as phytochemical delivery system for food preservation

Nature is a rich source of bioactive phytochemicals. These plant based compounds have rich scope as antioxidants, antimicrobial compounds and food preservatives and so for long time to be used in meat, fruits, vegetables and processed food items, either as added preservative or as coating material in various food applications, but the major limitation is their limited solubility in a food grade medium. Nano-emulsion is a best choice as a medium having vast area of application. The major advantage of nano-emulsion would be the solubility of a vast group of compounds, due to the presence of water and lipid phases. In this way, nano-emulsions can be proved to be the most suitable candidate as phytochemical delivery system for food preservation. In present article, the use of phytochemicals as potent food preservatives has been reviewed, in context of solubility of phytochemicals in nano-emulsion and applications of food grade nano-emulsions to food systems.

Encapsulation of Natural Bioactive Compounds: Nanoemulsion Formulation to Enhance Essential Oils Activities

Microencapsulation - Processes, Technologies and Industrial Applications [Working Title]

The microencapsulation technology consists of a trap of a compound inside a tiny sphere known as microsphere. The microencapsulation concerns many different active materials such as bioactive compounds, drugs, vitamins, enzymes, flavors, and pesticides. This technology has gained real interest in numerous fields such as agriculture, cosmetic, pharmaceutical, textile, and food. This chapter highlights the encapsulation of essential oils into nanoemulsion-based delivery system as a model for the encapsulation of natural bioactive compounds. Moreover, an investigation of different parameters affecting the stability of produced nanoemulsion was conducted, in addition to the study of the effect of the nanoencapsulation of essential oils on their antibacterial activity. Finally, an enumeration of the advantages of encapsulating essential oils into nanoemulsion-based delivery systems in order to provide a natural food preservatives has been provided.

Edible nanoemulsions: fabrication, properties, and functional performance

Soft Matter, 2010

There is increasing interest within the food, beverage and pharmaceutical industries in utilizing edible nanoemulsions to encapsulate, protect and deliver lipophilic functional components, such as oil-soluble flavors, vitamins, preservatives, nutraceuticals, and drugs. There are a number of potential advantages of using nanoemulsions rather than conventional emulsions for this purpose: they can greatly increase the bioavailability of lipophilic substances; they scatter light weakly and so can be incorporated into optically transparent products; they can be used to modulate the product texture; and they have a high stability to particle aggregation and gravitational separation. On the other hand, there may also be some risks associated with the oral ingestion of nanoemulsions, such as their ability to change the biological fate of bioactive components within the gastrointestinal tract and the potential toxicity of some of the components used in their fabrication. This tutorial review provides an overview of the current status of nanoemulsion fabrication, properties, and applications with special emphasis on systems suitable for utilization within the food industry.

In Vitro and In Vivo Evaluation of Nanoemulsion Containing Vegetable Extracts

Cosmetics, 2017

Oil/Water nanoemulsions were obtained, employing PEG castor oil derivatives/fatty esters surfactant, babassu oil, and purified water from a study based on phase diagrams. The nanoemulsions had been prepared by a low energy process inversion phase emulsion. Different parameters, such as order of addition of the components, temperature, stirring speed, and time, were studied to prepare O/W nanoemulsions. The influence of vegetable extract addition on size distribution of nanoemulsions was also analyzed. Evaluation of the nanoemulsions was studied in vitro by HET-CAM and RDB methods. Stable transparent bluish O/W babassu oil nanoemulsion were obtained with surfactant pair fatty ester/PEG-54 castor oil, in an HLB required value = 10.0 and with a particle droplet size of 46 ± 13 nm. Vegetable extract addition had not influenced nanoemulsion's stability. The results obtained for in vitro and in vivo nanoemulsion evaluation, based on the hydration and oiliness, and pH of the skin, shows O/W nanoemulsions as potential vehicle for topical application.

Nanoemulsions based edible coatings with potential food applications

International Journal of Biobased Plastics, 2021

With the advancement in the technologies and globalization, people are now focusing more on healthy products such as fruits, vegetables having good nutrition capability with enhanced shelf life. The edible coating is one such technique that can be used to enhance the shelf life of fruits, vegetables, and other food products. Various types of edible coatings such as protein based, lipid based, pectin based, and chitosan based are used in food products. However, edible coatings sometimes provide unpleasant flavor and toxicity to the food products. Thus, to overcome this problem newly developed design of active edible coatings to encapsulate the lipophilic active compounds in the form of nanoemulsions plays a vital role in increasing the functionality of the food product and acts as a newer approach in edible packaging. Many active ingredients are used to preserve the quality and provide nutritional benefits to food products such as antimicrobial activity by nanoemulsions containing essential oils. Therefore, the major aim of this review is to study and highlight the newer alternative approach of using nanoemulsions based edible coatings in food products. It also emphasizes on the recent advances for improving the quality and shelf life of food products.