The DOI matches its Crossref record; 143 of the 143 references it cites were found in a registry or an index.
Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds
Open accessAbstract
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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Cites
Essential oils: Their antibacterial properties and potential applications in foods—A review
Burt, S. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.03.022 · Cited by 10,488
Hyldgaard, M., Mygind, T., & Meyer, R. L. (2012) · Frontiers in Microbiology · doi:10.3389/fmicb.2012.00012 · Cited by 2,191
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
McClements, D. J., & Rao, J. (2011) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2011.559558 · Cited by 1,630
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Functional Materials in Food Nanotechnology
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Improving emulsion formation, stability and performance using mixed emulsifiers: A review
McClements, D. J., & Jafari, S. M. (2018) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2017.12.001 · Cited by 1,102
Edible nanoemulsions: fabrication, properties, and functional performance
McClements, D. J. (2011) · Soft Matter · doi:10.1039/c0sm00549e · Cited by 1,031
McClements, D. J., & Gumus, C. E. (2016) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2016.03.002 · Cited by 976
Food proteins: A review on their emulsifying properties using a structure–function approach
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Metadata
- Authors
- Liu, Q., Huang, H., Chen, H., Lin, J., & Wang, Q.
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2019-11-21
- Volume
- 24
- Issue
- 23
- Pages
- 4242
- ISSN
- 1420-3049 (ISSN-L)
- OpenAlex
- W2989664278
- Cited by
- 303
- References
- 143
- FWCI
- 17.60
- Type
- journal article
- Language
- en
- Open access
- gold
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- Liu, Q., Huang, H., Chen, H., Lin, J., & Wang, Q. (2019). Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds. Molecules. https://doi.org/10.3390/molecules24234242
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