Potential applications of nano-emulsions in the food systems: An update

Materials Research Express

Volumn 5, Issue 6, 2018, Pages

  Yalçinöz, Şelale ^a   Erçelebi, Emine ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

bioactive components; encapsulation; food applications; nano emulsion; patents

Indexed keywords

AGGLOMERATION; BEVERAGES; BIOCHEMISTRY; EMULSIFICATION; EMULSIONS; ENCAPSULATION; ESSENTIAL OILS; FLAVOR COMPOUNDS; PATENTS AND INVENTIONS; TEXTURES;

ANTI-MICROBIAL ACTIVITY; BIOACTIVE COMPONENTS; CONVENTIONAL EMULSIONS; FOOD APPLICATIONS; GRAVITATIONAL SEPARATION; NANO-EMULSIONS; PATENTS; PROPERTIES OF EMULSIONS;

OSTWALD RIPENING;

EID: 85049519654     PISSN: None     EISSN: 20531591     Source Type: Journal    
DOI: 10.1088/2053-1591/aac7ee     Document Type: Review

References (118)

1. McClements D J 2011 Edible nanoemulsions: fabrication, properties, and functional performance Soft Matter 7 2297-316
2. McClements D 2005 Food emulsions: principles, practices, and techniques CRC series in Contemporary Food Science
3. McClements D J 2007 Critical review of techniques and methodologies for characterization of emulsion stability Crit. Rev. Food Sci. 47 611-49
4. Serdaroǧlu M, Öztürk B and Kara A 2015 An overview of food emulsions: description, classification and recent potential applications Turkish Journal of Agriculture - Food Science and Technology 3 430-8
5. Porras M, Solans C, González C and Gutiérrez J M 2008 Properties of water-in-oil (W/O) nano-emulsions prepared by a low-energy emulsification method Colloids Surf. A Physicochem. Eng. Asp. 324 181-8
6. Koroleva M Y and Yurtov E V 2012 Nanoemulsions: the properties, methods of preparation and promising applications Russ. Chem. Rev. 81 21-43
7. Zhang J 2011 Novel emulsion-based delivery systems (Doctoral dissertation) Retrieved from the University of Minnesota Digital Conservancy (http://hdl.handle.net/11299/117545)
8. McClements D J 2012 Nanoemulsions versus microemulsions: terminology, differences, and similarities Soft Matter 8 1719-29
9. Yang Y, Marshall-Breton C, Leser M E, Sher A A and McClements D J 2012 Fabrication of ultrafine edible emulsions: comparison of high-energy and low-energy homogenization methods Food Hydrocolloid. 29 398-406
10. Mason T G, Wilking J N, Meleson K, Chang C B and Graves S M 2006 Nanoemulsions: formation, structure, and physical properties J. Phys. Condens. Matter 18 R635-66
11. Solans C, Izquierdo P, Nolla J, Azemar N and Garciacelma M 2005 Nano-emulsions Curr. Opin. Colloid Interface Sci. 10 102-10
12. Pey C M, Maestro A, Solé I, González C, Solans C and Gutiérrez J M 2006 Optimization of nano-emulsions prepared by low-energy emulsification methods at constant temperature using a factorial design study Colloids Surf. A Physicochem. Eng. Asp. 288 144-50
13. Silva H D, Cerqueira M Â and Vicente A A 2012 Nanoemulsions for food applications: development and characterization Food Bioprocess. Tech. 5 854-67
14. Anton N, Benoit J P and Saulnier P 2008 Design and production of nanoparticles formulated from nano-emulsion templates-a review J. Control. Release 128 185-99
15. Fryd M M and Mason T G 2012 Advanced nanoemulsions Annu. Rev. Phys. Chem. 63 493-518
16. McClements D J and Rao J 2011 Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity Crit. Rev. Food Sci. 51 285-330
17. Tadros T, Izquierdo P, Esquena J and Solans C 2004 Formation and stability of nano-emulsions Adv. Colloid Interface Sci. 108-109 303-18
18. Abbas S, Hayat K, Karangwa E, Bashari M and Zhang X 2013 An overview of ultrasound-assisted food-grade nanoemulsions Food Eng. Rev. 5 139-57
19. McClements D J 2013 Nanoemulsion-based oral delivery systems for lipophilic bioactive components: nutraceuticals and pharmaceuticals Ther. Deliv. 4 841-57
20. Camino N A, Sánchez C C, Rodríguez Patino J M and Pilosof A M R 2011 Hydroxypropylmethylcellulose at the oil-water interface. Part I. Bulk behaviour and dynamic adsorption as affected by pH Food Hydrocolloid. 25 1-11
21. Davies J 1957 A quantitative kinetic theory of emulsion type, I. physical chemistry of the emulsifying agent (London: Butterworths Scientific Publication) p 426
22. Rao J and McClements D J 2011 Food-grade microemulsions, nanoemulsions and emulsions: fabrication from sucrose monopalmitate & lemon oil Food Hydrocolloid. 25 1413-23
23. Choi S J, Decker E A, Henson L, Popplewell L M, Xiao H and McClements D J 2011 Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: influence of pH and lyso-lecithin addition Food Res. Int. 44 3006-12
24. Rao J and McClements D J 2012 Food-grade microemulsions and nanoemulsions: role of oil phase composition on formation and stability Food Hydrocolloid. 29 326-34
25. Rao J and McClements D J 2012 Lemon oil solubilization in mixed surfactant solutions: rationalizing microemulsion & nanoemulsion formation Food Hydrocolloid. 26 268-76
26. Kaltsa O, Michon C, Yanniotis S and Mandala I 2013 Ultrasonic energy input influence on the production of sub-micron o/w emulsions containing whey protein and common stabilizers Ultrason. Sonochem. 20 881-91
27. Qian C and McClements D J 2011 Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: factors affecting particle size Food Hydrocolloid. 25 1000-8
28. Mahdi Jafari S, He Y and Bhandari B 2006 Nano-emulsion production by sonication and microfluidization - a comparison Int. J. Food Prop. 9 475-85
29. Jafari S M, He Y and Bhandari B 2006 Optimization of nano-emulsions production by microfluidization Eur. Food Res. Technol. 225 733-41
30. Jafari S M, He Y and Bhandari B 2007 Production of sub-micron emulsions by ultrasound and microfluidization techniques J. Food Eng. 82 478-88
31. Leong T, Wooster T, Kentish S and Ashokkumar M 2009 Minimising oil droplet size using ultrasonic emulsification Ultrason. Sonochem. 16 721-7
32. Kentish S, Wooster T, Ashokkumar M, Balachandran S, Mawson R and Simons L 2008 The use of ultrasonics for nanoemulsion preparation Innov. Food Sci. Emerg. Technol. 9 170-5
33. Wulff-Pérez M, Gálvez-Ruíz M, De Vicente J and Martín-Rodríguez A 2010 Delaying lipid digestion through steric surfactant Pluronic F68: a novel in vitro approach Food Res. Int. 43 1629-33
34. Wulff-Pérez M, Torcello-Gómez A, Gálvez-Ruíz M and Martín-Rodríguez A 2009 Stability of emulsions for parenteral feeding: preparation and characterization of o/w nanoemulsions with natural oils and Pluronic f68 as surfactant Food Hydrocolloid. 23 1096-102
35. Choi A J, Kim C J, Cho Y J, Hwang J K and Kim C T 2011 Characterization of capsaicin-loaded nanoemulsions stabilized with alginate and chitosan by self-assembly Food Bioprocess Tech. 4 1119-26
36. Wang X, Jiang Y, Wang Y W, Huang M T, Ho C T and Huang Q 2008 Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions Food Chem. 108 419-24
37. Wang X, Wang Y W and Huang Q 2009 Enhancing stability and oral bioavailability of polyphenols using nanoemulsions In Micro/Nanoencapsulation of Active Food Ingredients (ACS Symposium Series) vol 1007 (Washington DC: ACS Publications) pp 198-212
38. Odriozola-Serrano I, Oms-Oliu G and Martín-Belloso O 2014 Nanoemulsion-based delivery systems to improve functionality of lipophilic components Front. Nutr. 1 1-4
39. Tan C and Nakajima M 2005 β-Carotene nanodispersions: preparation, characterization and stability evaluation Food Chem. 92 661-71
40. Tan C P and Nakajima M 2005 Effect of polyglycerol esters of fatty acids on physicochemical properties and stability of β-carotene nanodispersions prepared by emulsification/evaporation method J. Sci. Food Agric. 85 121-6
41. Chu B S, Ichikawa S, Kanafusa S and Nakajima M 2008 Stability of protein-stabilised β-carotene nanodispersions against heating, salts and pH J. Sci. Food Agric. 88 1764-9
42. Chu B S, Ichikawa S, Kanafusa S and Nakajima M 2007 Preparation and characterization of β-carotene nanodispersions prepared by solvent displacement technique J. Agric. Food Chem. 55 6754-60
43. Yuan Y, Gao Y, Zhao J and Mao L 2008 Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions Food Res. Int. 41 61-8
44. Mao L, Xu D, Yang J, Yuan F, Gao Y and Zhao J 2009 Effects of small and large molecule emulsifiers on the characteristics of b-carotene nanoemulsions prepared by high pressure homogenization Food Technol. Biotechnol. 47 336-42
45. Yuan Y, Gao Y, Mao L and Zhao J 2008 Optimisation of conditions for the preparation of β-carotene nanoemulsions using response surface methodology Food Chem. 107 1300-6
46. Yin L J, Chu B S, Kobayashi I and Nakajima M 2009 Performance of selected emulsifiers and their combinations in the preparation of β-carotene nanodispersions Food Hydrocolloid. 23 1617-22
47. Silva H D, Cerqueira M A, Souza B W S, Ribeiro C, Avides M C, Quintas M A C, Coimbra J S R, Carneiro-da-Cunha M G and Vicente A A 2011 Nanoemulsions of β-carotene using a high-energy emulsification-evaporation technique J. Food Eng. 102 130-5
48. Jo Y J and Kwon Y J 2013 Characterization of β-carotene nanoemulsions prepared by microfluidization technique Food Sci. Biotechnol. 23 107-13
49. Mehmood T, Ahmed A, Ahmad A, Ahmad M S and Sandhu M A 2018 Optimization of mixed surfactants-based β-carotene nanoemulsions using response surface methodology: an ultrasonic homogenization approach Food Chem. 253 179-84
50. Li D, Li L, Xiao N, Li M and Xie X 2018 Physical properties of oil-in-water nanoemulsions stabilized by OSA-modified starch for the encapsulation of lycopene Colloid Surf. A Physicochem. Eng. Asp 552 59-66
51. Surh J, Decker E A and McClements D J 2017 Utilisation of spontaneous emulsification to fabricate lutein-loaded nanoemulsion-based delivery systems: factors influencing particle size and colour Int. J. Food Sci. Tech. 52 1408-16
52. Shu G, Khalid N, Chen Z, Neves M A, Barrow C J and Nakajima M 2018 Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers Food Chem. 255 67-74
53. Mei L, Choi S J, Alamed J, Henson L, Popplewell M, McClements D J and Decker E A 2009 Citral stability in oil-in-water emulsions with solid or liquid octadecane J. Agric. Food Chem. 58 533-6
54. Choi S J, Decker E A, Henson L, Popplewell L M and McClements D J 2010 Inhibition of citral degradation in model beverage emulsions using micelles and reverse micelles Food Chem. 122 111-6
55. Choi S J, Decker E A, Henson L, Popplewell L M and McClements D J 2009 Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin J. Agric. Food Chem. 57 11349-53
56. Choi A J, Kim C J, Cho Y J, Hwang J K and Kim C T 2009 Effects of surfactants on the formation and stability of capsaicin-loaded nanoemulsions Food Sci. Biotechnol. 18 1161-72
57. Li Y, Le Maux S, Xiao H and McClements D J 2009 Emulsion-based delivery systems for tributyrin, a potential colon cancer preventative agent J. Agric. Food Chem. 57 9243-9
58. Rao J and McClements D J 2011 Formation of flavor oil microemulsions, nanoemulsions and emulsions: influence of composition and preparation method J. Agric. Food Chem. 59 5026-35
59. Li P H and Chiang B H 2012 Process optimization and stability of D-limonene-in-water nanoemulsions prepared by ultrasonic emulsification using response surface methodology Ultrason. Sonochem. 19 192-7
60. Mayer S, Weiss J and McClements D J 2013 Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stability J. Colloid Interface Sci. 402 122-30
61. Chalothorn K and Warisnoicharoen W 2012 Ultrasonic emulsification of whey protein isolate-stabilized nanoemulsions containing omega-3 oil from plant seed Am. J. Food Technol. 7 532-41
62. Relkin P, Yung J M, Kalnin D and Ollivon M 2008 Structural behaviour of lipid droplets in protein-stabilized nano-emulsions and stability of α-tocopherol Food Biophys. 3 163-8
63. Mehmood T, Ahmad A, Ahmed A and Ahmed Z 2017 Optimization of olive oil based O/W nanoemulsions prepared through ultrasonic homogenization: a response surface methodology approach Food Chem. 229 790-6
64. Zülli F, Belser E, Schmid D, Liechti C and Suter F 2006 Preparation and properties of Coenzyme Q10 nanoemulsions Cosmetic Science Technology 40-6
65. Liang R, Shoemaker C F, Yang X, Zhong F and Huang Q 2013 Stability and bioaccessibility of β-carotene in nanoemulsions stabilized by modified starches J. Agric. Food Chem. 61 1249-57
66. Cho H, Salvia-Trujillo L, Kim J, Park Y, Xiao H and McClements D 2014 Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10 Food Chem. 156 117-22
67. Shaaban H A E, El-Ghorab A H and Shibamoto T 2012 Bioactivity of essential oils and their volatile aroma components: review J. Essent. Oil Res. 24 203-12
68. Amaral D M F and Bhargava K 2015 Essential oil nanoemulsions and food applications Advances in Food Technology and Nutritional Sciences - Open Journal 1 84-7
69. Donsì F, Annunziata M, Sessa M and Ferrari G 2011 Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods LWT Food Sci. Technol. 44 1908-14
70. Ghosh V, Mukherjee A and Chandrasekaran N 2013 Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity Ultrason. Sonochem. 20 338-44
71. Ghosh V, Saranya S, Mukherjee A and Chandrasekaran N 2013 Cinnamon oil nanoemulsion formulation by ultrasonic emulsification: investigation of its bactericidal activity J. Nanosci. Nanotechnol. 13 114-22
72. Liang R, Xu S, Shoemaker C F, Li Y, Zhong F and Huang Q 2012 Physical and antimicrobial properties of peppermint oil nanoemulsions Agric. Food Chem. 60 7548-55
73. Ziani K, Chang Y, McLandsborough L and McClements D J 2011 Influence of surfactant charge on antimicrobial efficacy of surfactant-stabilized thyme oil nanoemulsions J Agric. Food Chem. 59 6247-55
74. Salvia-Trujillo L, Rojas-Graü M A, Soliva-Fortuny R and Martín-Belloso O 2014 Impact of microfluidization or ultrasound processing on the antimicrobial activity against E. coli of lemongrass oil-loaded nanoemulsions Food Control 37 292-7
75. Salvia-Trujillo L, Rojas-Graü A, Soliva-Fortuny R and Martín-Belloso O 2015 Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils Food Hydrocolloid. 43 547-56
76. Donsi F, Annunziata M, Vincensi M and Ferrari G 2012 Design of nanoemulsion-based delivery systems of natural antimicrobials: effect of the emulsifier J Biotechnol 159 342-50
77. Terjung N, Löffler M, Gibis M, Hinrichs J and Weiss J 2012 Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials Food & funct. 3 290-301
78. El Kadri H, Devanthi P V P, Overton T W and Gkatzionis K 2017 Do oil-in-water (O/W) nano-emulsions have an effect on survival and growth of bacteria? Food Res. Int. 101 114-28
79. Halbert W G 1971 Method of recovering hydrocarbons with highly aqueous soluble oils using phosphate ester surfactants US Patent No. 3,596,715
80. Reed R L, Healy R N, Stenmark D G and Gale W W 1975 Recovery of oil using microemulsions US Patent No. 3,885,628 A
81. Healy R N 1976 Oil recovery method using microemulsions US Patent No. 3,981,361
82. Thir B and Dexheimer E M 1986 Microemulsions US Patent No. 4,568,480
83. Hedges N D 2010 A particle stabilised oil-in-water emulsion WO Patent Application No. 2010106050A1
84. Bialek J M, Dekker J, Nijsse J, Ramirez J, Stoyanov S D, Verheij J and Vreeker R 2013 Edible oil-in-water emulsion comprising ground pulse seed and seed mucilage gum WO Patent Application No. 2013092086A1
85. Bot A, Castenmiller W, Deutz I, Kroon C and Van Der Loeff A M R 2014 Edible oil-in-water emulsion US Patent Application No. 20140010945A1
86. Van Gastel H C, Regismond S T A and Reszka A A 2013 Heat-stable oil-in-water emulsion WO Patent Application No. 2013135456A1
87. Wang-Nolan W, Hurst B M, Lee S W, Needham M, Su G and Mai J 2011 Oil-in-water emulsions comprising a polyunsaturated fatty acid and methods of making the same US Patent Application No. 20120251685A1
88. Jacobs R G J M, Melnikov S M and Stam T 2015 Edible aerated water-in-oil emulsions US Patent Application No. 20170231242A1
89. Bartoccini M, van der Hoorn S K and Flöter E 2015 Low-fat water-in-oil emulsion containing substantial amounts of HOH triglycerides US Patent No. 9,011,960
90. Aganovic K and Buxmann W 2017 Process for production of low fat oil-in-water emulsions EP Patent Application No. 2745711A1
91. Messervey S 2013 Flax emulsion composition for baked food WO Patent Application No. 2013071406A1
92. De Man T and Meeuse F M 2015 Process for the manufacture of edible water-in-oil emulsion US Patent Application No. 20170086470A1
93. Aldred D L, Bot A, Knight P E, Peng J, Wieringa J A, Xu Q and Zhu S 2016 Method for production of aerated water-in-oil emulsions and aerated emulsions US Patent Application No. 20160338372A1
94. Vessière L M and De Mol M M M 2010 Reduced fat bakery emulsion and use of such an emulsion in the preparation of puff pastry US Patent Application No. 20130029025A1
95. Bokkelen R and Van B W M G M 2016 Emulsion for a clear beverage WO Patent Application No. 2016077705A1
96. Poulsen M L, Healy D M, Harada J N, Vaccari D and Da Silva S E 2012 Stable clear flavor compositions US Patent Application No. 20140147569A1
97. Wolf P A and Havekotte M J 1989 Microemulsions of oil in water and alcohol US Patent No. 4,835,002
98. Skiff R H, Baaklini J and Vlad F J 2006 Clear flavor microemulsions comprising sugar esters of fatty acids US Patent Application No. 20100136175A1
99. Garti N, Aserin A, Spernath A and Amar I 2007 Nano-sized self-assembled liquid dilutable vehicles US Patent No. 7,182,950
100. Chanamai R 2006 Microemulsions for use in food and beverage products US Patent Application No. 20070087104A1
101. Takabayashi T, Sasaki A, Kato R and Watanabe N 2012 Emulsion composition for food and drink containing oil-soluble substance in emulsion form, and food and drink containing the emulsion composition WO Patent Application No. 2012102222A1
102. Khangaonkar A and Nutt J D 2015 Emulsions providing stable vitamin compositions and methods of forming compositions thereof US Patent No. 9,072,787
103. Monsalve-Gonzalez A and Ochomogo M 2008 Natural flavor enhancement compositions for food emulsions US Patent Application No. 20090196972A1
104. See C H, Saphanuchart W, Looi M H and Chong Y L 2015 Method of removing oil sludge and recovering oil from oil sludge with nanoemulsion surfactant system US Patent Application No. 20150068950A1
105. Bromley P J 2011 Nanoemulsion including sucrose fatty acid ester WO Patent Application No. 2011119228A1
106. Schultz M and Monnier V 2013 Composition and method for manufacturing clear beverages comprising nanoemulsions with quillaja saponins US Patent Application No. 20150030748A1
107. Singh H, Ye A and Zhu X Q 2015 Emulsion US Patent Application No. 8993019B2
108. McClements D J, Saberi A H, Chang Y and McLandsborough L 2014 Methods for producing optimal stable nanoemulsions and formulations obtained therefrom US Patent Application No. 20150051298A1
109. Wooster T J, Andrews H F and Sanguansri P 2017 Nanoemulsions US Patent Application No. 20170246303A1
110. Chaudhry Q, Scotter M, Blackburn J, Ross B, Boxall A, Castle L, Aitken R and Watkins R 2008 Applications and implications of nanotechnologies for the food sector Food Addit. Contam. 25 241-58
111. Pathakoti K, Manubolu M and Hwang H M 2017 Nanostructures: current uses and future applications in food science J. Food Drug. Anal. 25 245-53
112. Neethirajan S and Jayas D S 2011 Nanotechnology for the food and bioprocessing industries Food Bioprocess Tech. 4 39-47
113. Sekhon B S 2010 Food nanotechnology-an overview Nanotechnology, Science and Applications 3 1-15 PMID: 24198465
114. Huang J Y, Li X and Zhou W 2015 Safety assessment of nanocomposite for food packaging application Trends Food Sci. Technol. 45 187-99
115. http://aquanova.de/Home-EN Accessed 28 February 2018
116. http://frutarom.com Accessed 28 February 2018
117. http://sprayforlife.com/ Accessed 28 February 2018
118. https://wildflavors.com/NA-EN/innovations/emulsions/beverage/ Accessed 28 February 2018