The DOI matches its Crossref record; 134 of the 134 references it cites were found in a registry or an index.
Nanoemulsions and Their Potential Applications in Food Industry
Open accessAbstract
Nanoemulsions have small droplet size and are kinetically stable colloidal systems. They have enhanced functional properties in comparison to conventional emulsions. The composition and structure of the nanoemulsions can be controlled for the encapsulation and effective delivery of bioactive lipophilic compounds. Nanoemulsions have potential application in the food industry for the delivery of nutraceuticals, coloring and flavoring agents, and antimicrobials. The nanoemulsion formulations of active ingredients can be used for developing biodegradable coating and packaging films to enhance the quality, functional properties, nutritional value and shelf life of foods. This review focuses on preparation of food grade nanoemulsions using high-energy methods and low-energy approaches and their characterization for physical properties, stability and microstructure. The application of nanoemulsion formulations for sustainable food processing and improving the delivery of functional compounds, such as colorants, flavouring agents, nutraceuticals and preservatives or antimicrobial agents in foods has been discussed.
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Cites
Formation and stability of nano-emulsions
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Scanning Electron Microscopy and X-ray Microanalysis: Third Edition
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Design and production of nanoparticles formulated from nano-emulsion templates-A review
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Food protein-based materials as nutraceutical delivery systems
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Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability
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Cited by
Mehta, M., Bui, T. A., Yang, X., Aksoy, Y., Goldys, E. M., & Deng, W. (2023) · ACS Materials Au · doi:10.1021/acsmaterialsau.3c00032 · Cited by 688
Raveau, R., Fontaine, J., & Lounès-Hadj Sahraoui, A. (2020) · Foods · doi:10.3390/foods9030365 · Cited by 482
The safety of nanomaterials in food production and packaging
Onyeaka, H., Passaretti, P., Miri, T., & Al-Sharify, Z. T. (2022) · Current Research in Food Science · doi:10.1016/j.crfs.2022.04.005 · Cited by 319
Metadata
- Authors
- Aswathanarayan, J. B., & Vittal, R. R.
- Venue
- Frontiers in Sustainable Food Systems
- Publisher
- Frontiers Media SA
- Published
- 2019-11-13
- Volume
- 3
- ISSN
- 2571-581X (ISSN-L)
- OpenAlex
- W2984900914
- Cited by
- 502
- References
- 134
- FWCI
- 36.43
- Type
- journal article
- Language
- en
- Open access
- gold
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- Aswathanarayan, J. B., & Vittal, R. R. (2019). Nanoemulsions and Their Potential Applications in Food Industry. Frontiers in Sustainable Food Systems. https://doi.org/10.3389/fsufs.2019.00095
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
