Nanoemulsions: Techniques for the preparation and the recent advances in their food applications

Sneha, K.; Kumar, Ashwani

doi:10.1016/j.ifset.2021.102914

Cited by 57 publications

(8 citation statements)

References 121 publications

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“…Over time, the physicochemical processes become progressively unstable. The density of the hydrophilic shells and the stability of the nanoemulsions are influenced by the type, amount and conformation of the surface adsorbed on the surface of the droplets (Sneha & Kumar, 2022).…”

Section: Construction Of Emulsion Delivery Systemmentioning

confidence: 99%

“…Emulsion requires three main components, namely oil phase, water phase, and sufficient emulsifier. The emulsifier may be a low‐molecular‐weight surfactant, protein, peptide, or lipid (Sneha & Kumar, 2022). Using natural emulsifiers such as protein, starch, cellulose, and other complexes to form natural food emulsions has been widely reported (Xu et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Encapsulation and successful delivery of bioactive lipophilic compounds will regulate the structure and composition of these emulsions (Sneha & Kumar, 2022). The droplet size in emulsion determines its stability and applications.…”

Section: Introductionmentioning

confidence: 99%

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Emulsion and its application in the food field: An update review

Wang

et al. 2023

eFood

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Natural emulsifier‐stabilized emulsions have garnered a significant amount of attention in many industries including foods, pharmaceuticals, cosmetics, health care formulations, paints, polymer blends and oils. Various methods have been used to improve the bioavailability of functional substances, such as microemulsions, nanoemulsions, Pickering emulsions, and complexes. Over recent years, emulsions have been increasingly investigated due to their potential as drug‐delivery vehicles for a wide range of application. In this review, we discuss some recent publications in the area of various emulsions in the food filed, detailed analysis of the mechanisms for different methods of preparation, compared with the different composition conditions on the stability. In addition, the above conditions affect the properties of the emulsions, but also affect functional activity. According to the current research status, some suggestions are put forward for further study.

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Section: Construction Of Emulsion Delivery Systemmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Emulsion and its application in the food field: An update review

Wang

et al. 2023

eFood

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“…Regardless of the multitude of benefits obtainable via the deployment of edible gums, several challenges encountered by researchers and industrialists that demand further investigation are summarized in this section. First, the edible gums ought to be opted such that they have negligible repercussions on the sensory attributes, especially optical properties and flavor profile as well as the nutritional value of the final food product (Sneha & Kumar, 2022; Lu et al, 2020). Figure 3 depicts how edible gums positively influence food characteristics.…”

Section: Challenges In the Application Of Edible Gumsmentioning

confidence: 99%

“…Considering that the edible gums are not resilient under diverse processing conditions which intend the identification of the most appropriate gum for each processing technique. Edible gum should be capable of withstanding exposure to microorganisms during or as a part of the process (Sneha & Kumar, 2022). Commercial availability and affordability additionally play an essential role in the determination of specific edible gums tailored to a product's requirement.…”

Section: Challenges In the Application Of Edible Gumsmentioning

confidence: 99%

Edible gums—An extensive review on its diverse applications in various food sectors

Kadirvel,

Narayana

2023

Food Bioengineering

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In recent years, the extraction, processing, and application of edible gums, in the food and healthcare sector has skyrocketed and extensively explored. Edible gums are derived from multiple sources such as plants/trees, animals, microorganisms, and seaweed. Edible gums are typically employed to perform certain functions including modification of rheology, gel formation, stability, encapsulation, and fat replacement. The unique interaction of edible gums with food molecules enables the achievement of desired characteristics of specific food products belonging to various sectors. This review delivers a comprehensive understanding of the classification and characterization of edible gums and their applications in the food industry. Despite several advantages offered by edible gums, there exist certain challenges that are encountered during commercialization by manufacturers and proposed strategies to overcome the hurdles, regulatory aspects, and safety of edible gums upon consumption have been highlighted in this review.

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Numerical modeling and experimental verification of ceramic membrane emulsification for stable emulsion production

Zhou,

Wang,

Yuan

et al. 2024

AIChE Journal

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Continuous ceramic membrane emulsification is a promising and scalable technique to prepare water‐in‐heavy oil (W/O) emulsions. The droplet size of W/O emulsions is comprehensively influenced by phase parameters, operational parameters, and membrane parameters, which collectively impact the forces acting on water droplets. In this work, a droplet size prediction model involving multiple factors is established. The forces are analyzed by considering the influence of transmembrane pressure and the viscosity ratio between the dispersed and continuous phases, which are not well considered by current researchers. Additionally, the effects of pore size, crossflow velocity, temperature, and transmembrane pressure were experimentally verified. The experimental results show a high degree of agreement with the predictions. Also, based on the relaxation time difference in oil and water, magnetic resonance imaging was used for the first time to assess the stability of W/O emulsions which was found to be stable for 4 months.

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Nanoemulsions: Techniques for the preparation and the recent advances in their food applications

Cited by 57 publications

References 121 publications

Emulsion and its application in the food field: An update review

Emulsion and its application in the food field: An update review

Edible gums—An extensive review on its diverse applications in various food sectors

Numerical modeling and experimental verification of ceramic membrane emulsification for stable emulsion production

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