Development of food grade O/W nanoemulsions as carriers of vitamin D for the fortification of emulsion based food matrices: A structural and activity study

Golfomitsou, Ioanna; Mitsou, Evgenia; Xenakis, Aristotelis; Papadimitriou, Vassiliki

doi:10.1016/j.molliq.2018.07.109

Cited by 104 publications

(60 citation statements)

References 34 publications

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“…The NE became more fluid from the partial addition of vitamins D (D3: cholecalciferol) on its surface. Golfomitsou et al (2018) affirmed that the EPR technique could be very beneficial for studying the stability of NE by giving accurate information on the localization of the encapsulated bioactive compounds. Interactions between vitamin D and emulsifiers (Tween 20 and SL) occurred since the properties of the interfacial layers were affected, as shown using the spin probing technique.…”

Section: Formation Of Nanoemulsionsmentioning

confidence: 87%

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Dammak

Sobral

Aquino

et al. 2020

Comp Rev Food Sci Food Safe

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In recent years, substantial consideration within the food industry has been aimed at the development of food‐grade nanoemulsions (NE) as promising systems for encapsulating, stabilizing, and delivering bioactive compounds. Although numerous studies have revealed the critical potential of NE, there are still several challenges to overcome them. These include the extensive amounts of synthetic emulsifiers needed for NE formulation, which can potentially be toxic for human health. The interest in safety, and natural emulsifiers have stimulated food manufacturers to develop "label‐friendly" formulations by replacing synthetic emulsifiers with natural alternatives. This review represents a critical and comprehensive summary of the application of natural emulsifiers as potential substitutes for synthetic emulsifiers in NE production, with particular emphasis on the newly identified natural emulsifiers. Some recent reports showed the excellent emulsifying properties of various natural emulsifier extracted from natural resources, to produce NE, and therefore, might be generalized for further industrial applications. Future trends are encouraged to identify novel natural emulsifiers from industrial food by‐products that may demonstrate highly effective emulsifiers.

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Section: Formation Of Nanoemulsionsmentioning

confidence: 87%

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Dammak

Sobral

Aquino

et al. 2020

Comp Rev Food Sci Food Safe

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“…Vitamin D3 (0.1-0.5 µg/mL) were encapsulated in the oil cores of stable nanoemulsions. Whole-fat milk was fortified with vitamin D3 nanoemulsions and were stable for 10 days against particle growth and gravitational separation (Golfomitsou et al, 2018). O/W nanoemulsions of kenaf seed oil stabilized with emulsifiers sodium caseinate, betacyclodextrin, and Tween 20 had improved in vitro bioaccessibility Tan and Nakajima, 2005aTan and Nakajima, 2005bChu et al, 2007Yuan et al, 2008Yin et al, 2009Liang et al, 2013Wei and Gao, 2016Chen et al, 2017Medeiros et al, 2019 Resveratrol and physicochemical stability of bioactive compounds and antioxidants.…”

Section: Encapsulation Of Nutraceuticalsmentioning

confidence: 99%

Nanoemulsions and Their Potential Applications in Food Industry

Aswathanarayan

Vittal

2019

Front. Sustain. Food Syst.

317

157

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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, flavoring agents, nutraceuticals, and preservatives or antimicrobial agents in foods has been discussed.

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“…The potential implementation of NEs in improving food digestibility has been reported [100] for easier digestion with NEs when was curcumin incorporated in the oil phase was compared to when the curcumin was consumed directly, due to the easy lipid digestion step in NEs. Golfomitsou et al [112] developed oil-in-water (O/W) edible NEs as carriers of vitamin D (D3: cholecalciferol) using polysorbate 20, soybean lecithin and their mixtures as emulsifiers, then used the developed NEs for the fortification of dairy emulsions, with droplets size of <200 nm. Vitamin D3 with different concentrations (0.1 to 0.5 μg/mL) was encapsulated in the oil cores of the NEs.…”

Section: Food Industrymentioning

confidence: 99%

Nanoemulsions: Factory for Food, Pharmaceutical and Cosmetics

et al. 2019

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Nanotechnology, particularly nanoemulsions (NEs), have gained increasing interest from researchers throughout the years. The small-sized droplet with a high surface area makes NEs important in many industries. In this review article, the components, properties, formation, and applications are summarized. The advantages and disadvantages are also described in this article. The formation of the nanosized emulsion can be divided into two types: high and low energy methods. In high energy methods, high-pressure homogenization, microfluidization, and ultrasonic emulsification are described thoroughly. Spontaneous emulsification, phase inversion temperature (PIT), phase inversion composition (PIC), and the less known D-phase emulsification (DPE) methods are emphasized in low energy methods. The applications of NEs are described in three main areas which are food, cosmetics, and drug delivery.

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Development of food grade O/W nanoemulsions as carriers of vitamin D for the fortification of emulsion based food matrices: A structural and activity study

Cited by 104 publications

References 34 publications

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Nanoemulsions and Their Potential Applications in Food Industry

Nanoemulsions: Factory for Food, Pharmaceutical and Cosmetics

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