Nanoemulsions

Lee, Sung Je; Yuan, Quan; Teo, Anges; Goh, Kelvin K.T.; Wong, Marie

doi:10.1002/9781119247159.ch8

Cited by 2 publications

(2 citation statements)

References 195 publications

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“…The degree of turbidity in an emulsion is important for foods and beverages that require high clarity, e.g., in soft drinks, fortified beverages, etc. The higher the value of particle size and concentration, and the relative refractive index between the dispersed and continuous phases, the higher the turbidity of the nanoemulsion . The turbidity of each EONE was measured in T % and observed by visual observation, as shown in Table .…”

Section: Results and Discussionmentioning

confidence: 99%

Physical Properties, Antioxidant Activity, and In Vitro Digestibility of Essential Oil Nanoemulsions of Betel and Pandan Leaves

Tan

Mnocaran

Ramli

et al. 2022

ACS Food Sci. Technol.

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This study aims to produce stable essential oil nanoemulsions (EONEs) of betel and pandan leaves as functional ingredients in food applications. EONEs from betel leaf (Piper betel Linn.), pandan leaf (Pandanus amaryllifolius Roxb.), and a blend of betel/pandan leaf at 1:1 (v/v) were produced using the spontaneous emulsification (SE) method. The oil phase [5% (v/v) (essential oil (EO) and corn oil at the ratio 4:1)] was mixed with an aqueous phase [mixture of 15% (v/v) Tween 80 in 80% (v/v) distilled water] using magnetic stirring at 750 rpm at 25 °C. The particle size, polydispersity index (PDI), zeta (ζ) potential, particle size distribution (PSD), turbidity, morphology, antioxidant activity, in vitro digestibility, and physical stability of the EONEs were then investigated. Betel/pandan leaf EONE had the smallest size (24 nm), highest ζ potential (−33 mV), and lowest turbidity (86.66% transmittance), while betel leaf EONE exhibited the lowest PDI (0.23). From the transmission electron microscopy (TEM) micrographs, all EONEs were composed of spherical particles with sizes in the range of 20–100 nm. The betel leaf EONE showed the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (88.01%) followed by betel/pandan leaf EONE (79.24%) and pandan leaf EONE (43.12%). Betel/pandan leaf EONE showed the highest in vitro digestibility by exhibiting the highest free fatty acid (FFA) released. Betel leaf EONE appeared to be the most physically stable after 8 weeks of storage at 4 °C. Overall, nanoemulsions containing betel leaf EO showed great potential as functional ingredients for food applications as they exhibited small particle size, low turbidity and PDI, narrow PSD, high antioxidant activity, and physical stability.

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Section: Results and Discussionmentioning

confidence: 99%

Physical Properties, Antioxidant Activity, and In Vitro Digestibility of Essential Oil Nanoemulsions of Betel and Pandan Leaves

Tan

Mnocaran

Ramli

et al. 2022

ACS Food Sci. Technol.

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“…Emulsification and the subsequent homogenisation are usually carried out using mechanical devices known as homogenisers [ 1 ]. The production of emulsions requires external mechanical energy to break up the dispersed phase into small droplets, homogenising this phase throughout the continuous phase [ 147 ]. The most common types of equipment to prepare PEs are high-shear mixers and high-pressure and ultrasonic homogenisers (see Table 1 and Table 2 ).…”

Section: Preparation Of Pickering Emulsions—production Processesmentioning

confidence: 99%

Pickering Emulsions Based in Inorganic Solid Particles: From Product Development to Food Applications

et al. 2023

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Pickering emulsions (PEs) have attracted attention in different fields, such as food, pharmaceuticals and cosmetics, mainly due to their good physical stability. PEs are a promising strategy to develop functional products since the particles’ oil and water phases can act as carriers of active compounds, providing multiple combinations potentiating synergistic effects. Moreover, they can answer the sustainable and green chemistry issues arising from using conventional emulsifier-based systems. In this context, this review focuses on the applicability of safe inorganic solid particles as emulsion stabilisers, discussing the main stabilisation mechanisms of oil–water interfaces. In particular, it provides evidence for hydroxyapatite (HAp) particles as Pickering stabilisers, discussing the latest advances. The main technologies used to produce PEs are also presented. From an industrial perspective, an effort was made to list new productive technologies at the laboratory scale and discuss their feasibility for scale-up. Finally, the advantages and potential applications of PEs in the food industry are also described. Overall, this review gathers recent developments in the formulation, production and properties of food-grade PEs based on safe inorganic solid particles.

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Nanoemulsions

Cited by 2 publications

References 195 publications

Physical Properties, Antioxidant Activity, and In Vitro Digestibility of Essential Oil Nanoemulsions of Betel and Pandan Leaves

Physical Properties, Antioxidant Activity, and In Vitro Digestibility of Essential Oil Nanoemulsions of Betel and Pandan Leaves

Pickering Emulsions Based in Inorganic Solid Particles: From Product Development to Food Applications

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