The DOI matches its Crossref record; 5 of the 5 references it cites were found in a registry or an index.
Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity
Abstract
Nanoemulsions fabricated from food-grade ingredients are being increasingly utilized in the food industry to encapsulate, protect, and deliver lipophilic functional components, such as biologically-active lipids (e.g., ω-3 fatty acids, conjugated linoleic acid) and oil-soluble flavors, vitamins, preservatives, and nutraceuticals. The small size of the particles in nanoemulsions (r<100 nm) means that they have a number of potential advantages over conventional emulsions-higher stability to droplet aggregation and gravitational separation, high optical clarity, ability to modulate product texture, and, increased bioavailability of lipophilic components. 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 review article provides an overview of the current status of nanoemulsion formulation, fabrication, properties, applications, biological fate, and potential toxicity with emphasis on systems suitable for utilization within the food and beverage industry.
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Cites
Sahay, G., Alakhova, D. Y., & Kabanov, A. V. (2010) · Journal of Controlled Release · doi:10.1016/j.jconrel.2010.01.036 · Cited by 2,181
Jiang, J., Oberdörster, G., & Biswas, P. (2009) · Journal of Nanoparticle Research · doi:10.1007/s11051-008-9446-4 · Cited by 1,713
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
Hoeller, S., Sperger, A., & Valenta, C. (2009) · International Journal of Pharmaceutics · doi:10.1016/j.ijpharm.2008.11.014 · Cited by 179
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
Liposomes: Structure, composition, types, and clinical applications
Nsairat, H., Khater, D., Sayed, U., Odeh, F., Al Bawab, A., & Alshaer, W. (2022) · Heliyon · doi:10.1016/j.heliyon.2022.e09394 · Cited by 1,561
Galanakis, C. M. (2012) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2012.03.003 · Cited by 1,240
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
Lerner, A., & Matthias, T. (2015) · Autoimmunity Reviews · doi:10.1016/j.autrev.2015.01.009 · Cited by 475
Metadata
- Authors
- McClements, D. J., & Rao, J.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2011-03-25
- Volume
- 51
- Issue
- 4
- Pages
- 285-330
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2140617826
- Cited by
- 1,630
- References
- 5
- FWCI
- 62.51
- Type
- journal article
- Language
- en
- Open access
- closed
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