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

Nanoemulsions 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 destabil...

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Detalles Bibliográficos
Autores principales: Liu, Qingqing, Huang, He, Chen, Honghong, Lin, Junfan, Wang, Qin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6930561/
https://www.ncbi.nlm.nih.gov/pubmed/31766473
http://dx.doi.org/10.3390/molecules24234242
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author Liu, Qingqing
Huang, He
Chen, Honghong
Lin, Junfan
Wang, Qin
author_facet Liu, Qingqing
Huang, He
Chen, Honghong
Lin, Junfan
Wang, Qin
author_sort Liu, Qingqing
collection PubMed
description Nanoemulsions 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.
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spelling pubmed-69305612019-12-26 Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds Liu, Qingqing Huang, He Chen, Honghong Lin, Junfan Wang, Qin Molecules Review Nanoemulsions 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. MDPI 2019-11-21 /pmc/articles/PMC6930561/ /pubmed/31766473 http://dx.doi.org/10.3390/molecules24234242 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Liu, Qingqing
Huang, He
Chen, Honghong
Lin, Junfan
Wang, Qin
Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds
title Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds
title_full Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds
title_fullStr Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds
title_full_unstemmed Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds
title_short Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds
title_sort food-grade nanoemulsions: preparation, stability and application in encapsulation of bioactive compounds
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6930561/
https://www.ncbi.nlm.nih.gov/pubmed/31766473
http://dx.doi.org/10.3390/molecules24234242
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