Nanoemulsions for health, food, and cosmetics: a review

Ashaolu, Tolulope Joshua

doi:10.1007/s10311-021-01216-9

Cited by 129 publications

(84 citation statements)

References 136 publications

(128 reference statements)

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“…Various materials, including nanofibers, nanoparticles, or nanoencapsulated bioactive compounds have been shown to be effective in improving the safety and quality of food products 9‐15 . The use of nanoemulsified EOs is one of the most promising nanotechnologies, which has been successfully implemented in the food industry, 16 allowing some drawbacks of direct application of EOs on food products to be eliminated. Despite their good preservative qualities, EOs may decrease the sensory quality of food products due to their intense flavor and odor.…”

Section: Introductionmentioning

confidence: 99%

Application of oil‐in‐water nanoemulsions based on grape and cinnamon essential oils for shelf‐life extension of chilled flathead mullet fillets

et al. 2021

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BACKGROUND The effect of nanoemulsions prepared with grape seed and cinnamon essential oils on the shelf‐life of flathead mullet (Mugil cephalus) fillets was evaluated by determining physicochemical (pH, free fatty acids, peroxide value, total volatile base nitrogen (TVB‐N), and thiobarbituric acid reactive substances (TBARs)), sensory and microbiological (mesophilic aerobic bacteria, total psychrophilic bacteria, and Enterobacteriaceae counts) properties during 14 day storage at 2 °C. RESULTS The nanoemulsions showed good stability and low average droplet size. The results indicated that nanoemulsion treatments significantly prolonged the shelf‐life of the fillets. Treatment inhibited increases in pH and TVB‐N, and retarded lipid oxidation and hydrolysis. Sensory assessment revealed that treatment induced shelf‐life extension from 10 to 14 days, compared with controls. Microbiological analyses showed nanoemulsion treatment caused shelf‐life extension from 10 to 12 days with reduction of microbiological contamination by up to 1 log cfu g−1 in mesophilic and 1.5 log cfu g−1 in psychrotrophic bacteria. CONCLUSION Considering the results, grape seed and cinnamon essential oil nanoemulsions could be considered as novel antimicrobial and antioxidant materials for shelf‐life extension of flathead mullet fillets during cold storage. © 2021 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

Application of oil‐in‐water nanoemulsions based on grape and cinnamon essential oils for shelf‐life extension of chilled flathead mullet fillets

et al. 2021

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“…Nanoemulsions, referred to as dispersed systems with ≤100 nm droplets, are gaining importance in healthcare and cosmetics sectors as a result of the unique properties of nanosized droplets, such as high surface area ( 30 ). The small-sized droplet with a high surface area makes nanoemulsions important in many industries ( 31 ).…”

Section: Lipid-based Nanocarriersmentioning

confidence: 99%

A Review on Polymer and Lipid-Based Nanocarriers and Its Application to Nano-Pharmaceutical and Food-Based Systems

Zhang

Wang

et al. 2021

Front. Nutr.

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Recently, owing to well-controlled release, enhanced distribution and increased permeability, nanocarriers used for alternative drug and food-delivery strategies have received increasingly attentions. Nanocarriers have attracted a large amount of interest as potential carriers of various bioactive molecules for multiple applications. Drug and food-based delivery via polymeric-based nanocarriers and lipid-based nanocarriers has been widely investigated. Nanocarriers, especially liposomes, are more and more widely used in the area of novel nano-pharmaceutical or food-based design. Herein, we aimed to discuss the recent advancement of different surface-engineered nanocarriers type, along with cutting-edge applications for food and nanomedicine and highlight the alternative of phytochemical as nanocarrier. Additionally, safety concern of nanocarriers was also highlighted.

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“…Nanoemulsions (NEs) stand out amongst other nanocarriers for being commercially available for both nutritive purpose (for over 50 years) and drug delivery systems. They have also found their place in food and cosmetic industries [ 10 , 11 ]. Moreover, they are biocompatible, biodegradable, and, depending on the preparation technique, relatively easy to prepare and handle.…”

Section: Introductionmentioning

confidence: 99%

Curcumin Loaded PEGylated Nanoemulsions Designed for Maintained Antioxidant Effects and Improved Bioavailability: A Pilot Study on Rats

Đoković

Savić²,

Mitrović

et al. 2021

IJMS

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The current study describes the experimental design guided development of PEGylated nanoemulsions as parenteral delivery systems for curcumin, a powerful antioxidant, as well as the evaluation of their physicochemical characteristics and antioxidant activity during the two years of storage. Experimental design setup helped development of nanoemulsion templates with critical quality attributes in line with parenteral application route. Curcumin-loaded nanoemulsions showed mean droplet size about 105 nm, polydispersity index <0.15, zeta potential of −40 mV, and acceptable osmolality of about 550 mOsm/kg. After two years of storage at room temperature, all formulations remained stable. Moreover, antioxidant activity remained intact, as demonstrated by DPPH (IC50 values 0.078–0.075 mg/mL after two years) and FRAPS assays. In vitro release testing proved that PEGylated phospholipids slowed down the curcumin release from nanoemulsions. The nanoemulsion carrier has been proven safe by the MTT test conducted with MRC-5 cell line, and effective on LS cell line. Results from the pharmacokinetic pilot study implied the PEGylated nanoemulsions improved plasma residence of curcumin 20 min after intravenous administration, compared to the non-PEGylated nanoemulsion (two-fold higher) or curcumin solution (three-fold higher). Overall, conclusion suggests that developed PEGylated nanoemulsions present an acceptable delivery system for parenteral administration of curcumin, being effective in preserving its stability and antioxidant capacity at the level highly comparable to the initial findings.

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Nanoemulsions for health, food, and cosmetics: a review

Cited by 129 publications

References 136 publications

Application of oil‐in‐water nanoemulsions based on grape and cinnamon essential oils for shelf‐life extension of chilled flathead mullet fillets

Application of oil‐in‐water nanoemulsions based on grape and cinnamon essential oils for shelf‐life extension of chilled flathead mullet fillets

A Review on Polymer and Lipid-Based Nanocarriers and Its Application to Nano-Pharmaceutical and Food-Based Systems

Curcumin Loaded PEGylated Nanoemulsions Designed for Maintained Antioxidant Effects and Improved Bioavailability: A Pilot Study on Rats

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