Nano-Encapsulation of Citrus Essential Oils: Methods and Applications of Interest for the Food Sector

Abstract

Citrus essential oils possess many health-promoting benefits and properties of high interest in the food and agri-food sector. However, their large-scale application is limited by their sensitivity to environmental factors. Nanostructures containing citrus essential oils have been developed to overcome the high volatility and instability of essential oils with respect to temperature, pH, UV light, etc. Nanostructures could provide protection for essential oils and enhancement of their bioavailability and biocompatibility, as well as their biological properties. Nano-encapsulation is a promising method. The present review is mainly focused on methods developed so far for the nano-encapsulation of citrus essential oils, with emphasis on lipid-based (including liposomes, solid lipid nanoparticles, nanostructured lipid particles, and nano- and micro-emulsions) and polymer-based nanostructures. The physico-chemical characteristics of the obtained structures, as well as promising properties reported, with relevance for the food sector are also discussed.

Progress of nanopreparation technology applied to volatile oil drug delivery systems

“…The different shear rate and capsule size of the during the mixing process result in different kinetic stability of the suspensions. NPP technology utilizes a solvents/non-solvents miscible phase, where the solvent phase must be semi-polar substance with highly solubility for the polymers and active ingredients used, his allows the polymer and active ingredient to dissolve in the solvent phase while remaining insoluble in the non-solvent phase [ 156 ].…”

Aromatic Plant-Based Functional Foods: A Natural Approach to Manage Cardiovascular Diseases

“…For example, developing gastro-resistant formulations enables the maximization of the efficacy of essential oils, as more amounts are absorbed in the intestine, thus enabling an effective dose reduction. Moreover, nanoencapsulated essential oils have improved food shelf-life and preservation [ 67 , 68 ] and can be added directly to foods, or into food matrices in the form of emulsions or be used in food packaging. For example, edible coatings have been successfully applied as they lengthen the shelf-life of the food product and increase its value.…”

Trends of Nanoencapsulation Strategy for Natural Compounds in the Food Industry

“…Nanocapsules may be included in food during production, processing, packaging, and security [14]. Recent reviews have highlighted the potential use of nanoencapsulation of natural compounds in specific areas, such as improving food shelf-life [22], as food additives [23], as antimicrobials [24], or as antioxidants [12,19].…”