Critical steps and energetics involved in a successful development of a stable nanoemulsion

Qadir, Abdul; Faiyazuddin, Md.; Hussain, Talib; Alshammari, Thamir M.; Shakeel, Faiyaz

doi:10.1016/j.molliq.2015.11.050

Cited by 91 publications

(67 citation statements)

References 111 publications

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“…Nanoemulsion formation, characteristics, and dependence on controllable parameters have been subjects of numerous investigations and have been profusely discussed elsewhere (Abbas, Hayat, Karangwa, Bashari, & Zhang, ; Ezhilarasi, Karthik, Chhanwal, & Anandharamakrishnan, ; Fathi, Mozafari, & Mohebbi, ; Fryd & Mason, ; Maali & Mosavian, ; Mason, Wilking, Meleson, Chang, & Graves, ; Maswal & Dar, ; McClements, , , , , ; McClements & Rao, ; Qadir, Faiyazuddin, Talib Hussain, Alshammari, & Shakeel, ; Silva, Cerqueira, & Vicente, ; Singh et al., ; Solans et al., ; Troncoso, Aguilera, & McClements, ; Yao, Xiao, & McClements, ). In this section, we briefly present the most relevant aspects and minimum considerations that need to be taken into account for nanoemulsion elaboration intended for food packaging purposes.…”

Section: Nanoemulsion Elaboration Techniquesmentioning

confidence: 99%

“…The use of two or more emulsifiers together can have a synergistic effect. When two emulsifiers, one hydrophilic and other lipophilic (or cosurfactant) are used, they can reduce γ down to <10 −2 mN m −1 (Shakeel, Haq, Alanazi, & Alsarra, ; Qadir et al., ). In addition, block copolymers that are insoluble in the continuous phase and soluble in the dispersed phase might enhance the γ reduction (Tadros et al., ).…”

Section: Nanoemulsion Elaboration Techniquesmentioning

confidence: 99%

“…Furthermore, there are several valve designs available, which can differently influence droplet size (Donsì, Sessa, & Ferrari, ). Droplet diameters as small as 1 nm have been reported through this method (Qadir et al., ).…”

Section: Nanoemulsion Elaboration Techniquesmentioning

confidence: 99%

“…Microfluidic devices have been successfully used in nanoemulsion elaboration (Qian & McClements, ; Salvia‐Trujillo et al., ). Indeed, MFH devices can produce size‐tailored nanoemulsions at an industrial scale (Qadir et al., ). It has been stated that MFH is more efficient than HPH at forming nanoemulsions with a single pass at the same operating pressure (Lee, Morrison, Frethem, Zasadzinski, & McCormick, ), but overprocessing with MFH can readily lead to increased droplet size due to rapid recoalescence (Jafari, Assadpoor, He, & Bhandari, ).…”

Section: Nanoemulsion Elaboration Techniquesmentioning

confidence: 99%

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Nanoemulsions: Synthesis, Characterization, and Application in Bio‐Based Active Food Packaging

Espitia

Fuenmayor²,

Otoni

2018

Comp Rev Food Sci Food Safe

153

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The increasing demands for foods with fresh‐like characteristics, lower synthetic additive and preservative contents, and low environmental footprint, but still safe to consume, have guided researchers and industries toward the development of milder processing technologies and more eco‐friendly packaging solutions. As sustainability acquires an increasingly critical relevance in food packaging, bio‐based and/or biodegradable materials stand out as suitable alternatives to their synthetic counterparts. In this context, the use of nanoemulsions has represented a step forward for improving the performance of sustainable food packaging devices, especially for the successful incorporation of new compounds and functionalities into conventional films and coatings. This class of emulsions, featuring unique optical stability and rheological properties, has been developed to protect, encapsulate, and deliver hydrophobic bioactive and functional compounds, including natural preservatives (such as essential oils from plants), nutraceuticals, vitamins, colors, and flavors. This article presents the surfactants (including naturally occurring proteins and carbohydrates), dispersants, and oil‐soluble functional compounds used for designing food‐grade nanoemulsions intended for packaging applications. The improved kinetic stability, bioavailability, and optical transparency of nanoemulsions over conventional emulsions are discussed considering theoretical concepts and real experiments. Bottom‐up and top‐down approaches of nanoemulsion fabrication are described, including high‐energy (such as high‐pressure homogenizers, microfluidics, ultrasound, and high‐speed devices) and low‐energy methods (for instance, phase inversion and spontaneous emulsification). Finally, incorporation of nanoemulsions in biopolymer matrixes intended for food packaging applications is also addressed, considering current characterization techniques as well as their potential antimicrobial activity against foodborne pathogens.

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Section: Nanoemulsion Elaboration Techniquesmentioning

confidence: 99%

Section: Nanoemulsion Elaboration Techniquesmentioning

confidence: 99%

Section: Nanoemulsion Elaboration Techniquesmentioning

confidence: 99%

Section: Nanoemulsion Elaboration Techniquesmentioning

confidence: 99%

See 2 more Smart Citations

Nanoemulsions: Synthesis, Characterization, and Application in Bio‐Based Active Food Packaging

Espitia

Fuenmayor²,

Otoni

2018

Comp Rev Food Sci Food Safe

153

View full text Add to dashboard Cite

show abstract

“…A lot of evidences emerged out as technology advanced and now size of nanotechnology and nanomedicine products occupy wide range of 2-1000 nm. Many novel breakthrough researches has been done recently for imaging, diagnostic and therapeutic purposes by using liposomes [7,8], nanoparticles [9,10], nanoemulsions [11], invitro diagnostic devices etc. and has been patented [12].…”

Section: Introductionmentioning

confidence: 99%