Composition, physicochemical properties, preparation methods and application research status on Functional oils and fats of nanoemulsion: A comprehensive review

Abstract

Functional oils and fats of nanoemulsion as a food nutrient transport system is considered to be effective and safe. The article expounds Composition, physicochemical properties, preparation methods and application research status on Functional oils and fats of nanoemulsion, to give more nutritional and functional of the Functional oils and fats, recommendations focus on the interaction with real food matrix between may study, optimization, explore new mechanism and preparation methods of the Functional oils and fats of nanoemulsion, in order to provide a theoretical basis for the further study of bioactive compounds or food components, and to effectively meet the urgent needs of the food industry for the high quality raw materials of the Functional oils and fats of nanoemulsion system, a wide range of bioactive compounds or food components are particularly considered.

Recent Fabrication Methods to Produce Polymer-Based Drug Delivery Matrices (Experimental and In Silico Approaches)

“…oil phase (as corn oil, soybean oil, olive oil, peanut oil, and flaxseed oil with short or medium chain length, which are harmless to the human body) [58] • water phase (generally water) • surfactants (emulsifier agents, such as non-ionic surfactant, e.g., lecithin, poloxamers, or non-electrolytes, such as glycerol or xylitol [59] or food-grade emulsifiers, such as β-lactoglobulin, whey protein isolate and octenyl succinic acid modified starch, gum Arabic acid and other polysaccharides) [58] • co-surfactants (short chain alcohol, organic ammonia, single and double amino acid glyceride and the most used is short chain alcohol, commonly used to aid the emulsifier has ethanol, ethylene glycol, propylene glycol, propylene triol, and poly glyceride) [60].…”