The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Edible nanoemulsions: fabrication, properties, and functional performance
Open accessAbstract
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.
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Cites
Nanoparticles as potential oral delivery systems of proteins and vaccines: A mechanistic approach
des Rieux, A., Fievez, V., Garinot, M., Schneider, Y.-J., & Préat, V. (2006) · Journal of Controlled Release · doi:10.1016/j.jconrel.2006.08.013 · Cited by 1,305
Freitas, S., Merkle, H. P., & Gander, B. (2005) · Journal of Controlled Release · doi:10.1016/j.jconrel.2004.10.015 · Cited by 923
Cited by
Nanoemulsions: Formation, properties and applications
Gupta, A., Eral, H. B., Hatton, T. A., & Doyle, P. S. (2016) · Soft Matter · doi:10.1039/c5sm02958a · Cited by 1,633
Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Graü, M. A., & Martín-Belloso, O. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2015.01.032 · Cited by 651
Potential biological fate of ingested nanoemulsions: Influence of particle characteristics
McClements, D. J., & Xiao, H. (2012) · Food Funct. · doi:10.1039/c1fo10193e · Cited by 331
Self-citationNanotechnology to improve the Alzheimer’s disease therapy with natural compounds
Ramalho, M. J., Andrade, S., Loureiro, J. A., & do Carmo Pereira, M. (2020) · Drug Delivery and Translational Research · doi:10.1007/s13346-019-00694-3 · Cited by 75
Influence of emulsifier concentration on nanoemulsion gelation
Erramreddy, V. V., & Ghosh, S. (2014) · Langmuir · doi:10.1021/la502733v · Cited by 66
Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients
Pathak, M. (2017) · Nanotechnology Applications in Food · doi:10.1016/b978-0-12-811942-6.00005-4 · Cited by 44
Vishwakarma, K. K., Hafeez, A., Usmani, S. A., Noor, L., & Khan, I. R. (2025) · Current Pharmaceutical Biotechnology · doi:10.2174/0113892010318524240907135527 · Cited by 4
Metadata
- Authors
- McClements, D. J.
- Venue
- Soft Matter
- Publisher
- Royal Society of Chemistry (RSC)
- Published
- 2011
- Volume
- 7
- Issue
- 6
- Pages
- 2297-2316
- ISSN
- 1744-683X (ISSN-L)
- 1744-6848
- OpenAlex
- W2102404512
- Cited by
- 1,031
- References
- 2
- FWCI
- 39.74
- Type
- journal article
- Language
- en
- Open access
- green
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