Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions

Artiga-Artigas, María; Acevedo-Fani, Alejandra; Martı́n-Belloso, Olga

doi:10.1016/j.foodhyd.2017.04.006

Cited by 70 publications

(38 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The films and coatings made up of biopolymer matrix constitute the continuous phase as they provide monodispersity and stability to nanoemulsion droplets. The increase in viscosity of the continuous phase reduces the coalescence of droplets (Artiga-Artigas et al, 2017). The preparation of nanoemulsion bioedible films includes dispersing the bioactive ingredients in a continuous phase which makes up the matrix of the packaging films.…”

Section: Nanoemulsion Based Food Packaging Materialsmentioning

confidence: 99%

“…Sodium alginate was used to formulate films of nanoemulsion containing thyme, lemongrass, and sage essential oil (Acevedo Fani et al, 2015). It was also useful in preparing films containing small, stable and less size-dispersed nanoemulsions of corn oil (Artiga-Artigas et al, 2017). Porcine gelatin has been used in preparing films with antioxidant activity from canola oil and ginger essential oil nanoemulsions (Alexandre et al, 2016).…”

Section: Nanoemulsion Based Food Packaging Materialsmentioning

confidence: 99%

See 1 more Smart Citation

Nanoemulsions and Their Potential Applications in Food Industry

Aswathanarayan

Vittal

2019

Front. Sustain. Food Syst.

322

157

View full text Add to dashboard Cite

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.

show abstract

Section: Nanoemulsion Based Food Packaging Materialsmentioning

confidence: 99%

Section: Nanoemulsion Based Food Packaging Materialsmentioning

confidence: 99%

Nanoemulsions and Their Potential Applications in Food Industry

Aswathanarayan

Vittal

2019

Front. Sustain. Food Syst.

322

157

View full text Add to dashboard Cite

show abstract

“…With less moisture content, less water will be present in the structure, which allows more empty spaces between the particles and the interior of these. In this way, increasing the porosity, will increase the surface area per unit volume, and finally will decrease the BD [20]. This fact would explain the higher BD obtained in spray dried HOPO powders due to its high moisture content compared to that obtained by FD.…”

Section: Physical Propertiesmentioning

confidence: 95%

Effects of different drying methods on the physicochemical properties of powders obtained from high-oleic palm oil nanoemulsions

Hernández-Carrión

Moyano-Molano

Ricaurte

et al. 2018

Proceedings of 21th International Drying Symposium

View full text Add to dashboard Cite

Nanoencapsulation is an efficient process to incorporate high nutritional oils, such as high oleic palm oil (HOPO). Several drying technologies can be applied for obtaining HOPO powders. The aim of this work was to study the effect of two different drying methods (spray-drying, SP and freeze-drying, FD) on some physical properties and microstructure of powders obtained from HOPO nanoemulsions. Results showed that FD powders presented lower aw and bulk density, and higher dissolution rate than SD powders. Results suggest that SD could be a more economical alternative to FD in order to obtain HOPO powders with low moisture and aw.

show abstract

“…It is therefore being considered as the fifth component required for the production of nanoemulsion‐containing food packaging materials. The addition of a (bio)polymer into the continuous phase can be beneficial to droplet monodispersity and stability, even before the solidification step takes place (Artiga‐Artigas, Acevedo‐Fani, & Martín‐Belloso, ). This is because of the thickening effect, that is, the fact that the viscosity increases in the continuous phase, which in turn decreases the interdroplet coalescence rate.…”

Section: Nanoemulsion‐containing Food Packaging Materialsmentioning

confidence: 99%

“…Sodium alginate has been used to produce nanoemulsion‐containing films incorporating thyme, lemongrass, and sage essential oils (Acevedo‐Fani, Salvia‐Trujillo, Rojas‐Graü, & Martín‐Belloso, ). Interestingly, sodium alginate allowed one research group to obtain smaller and less size‐dispersed droplets and a more stable MFH‐prepared corn oil nanoemulsion (Artiga‐Artigas et al., ). Finally, porcine gelatin has been used to produce nanoemulsion‐based antioxidant films containing canola oil and ginger essential oil (Alexandre, Lourenço, Bittante, Moraes, & Sobral, ) as well as rutin‐encapsulated soybean oil (Dammak, de Carvalho, Trindade, Lourenço, & Sobral, ).…”

Section: Nanoemulsion‐containing Food Packaging Materialsmentioning

confidence: 99%

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

Espitia

Fuenmayor²,

Otoni

2018

Comp Rev Food Sci Food Safe

154

View full text Add to dashboard Cite

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.

show abstract

Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions

Abstract: Està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 4.0 de Creative Commons

Cited by 70 publications

References 29 publications

Nanoemulsions and Their Potential Applications in Food Industry

Nanoemulsions and Their Potential Applications in Food Industry

Effects of different drying methods on the physicochemical properties of powders obtained from high-oleic palm oil nanoemulsions

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

Contact Info

Product

Resources

About