Recent developments in industrial applications of nanoemulsions

Özoğul, Yeşim; Karsli, Gokcem Tonyali; Durmuş, Mustafa; Yazgan, Hatice; Oztop, Halil Mecit; McClements, David Julian; Özoğul, Fatih

doi:10.1016/j.cis.2022.102685

Cited by 67 publications

(29 citation statements)

References 186 publications

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“…It is necessary to examine the limitations of nanoemulsion as a novel technology for preserving and enhancing meat products. Emphasis must be given to the nanoemulsion's toxicity [36]; the apparent nanosize can lead to consumer health issues [8]. The nanoscale size facilitates the nanoemulsion's absorption, particularly its penetration into cells [80].…”

Section: E T E Dmentioning

confidence: 99%

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Nanoemulsion Application in Meat Product and Its Functionality: Review

Ujilestari¹,

Febrisiantosa²,

Sholikin³

et al. 2022

J Anim Sci Technol

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ORCID (for more information, please visit https://orcid.org)Tri Ujilestari (https://orcid.org/0000-0003-2244-9354) Andi Febrisiantosa (https://orcid.org/0000-0001-8664-4189) Mohammad Miftakhus Sholikin (https://orcid.org/0000-0001-8677-6982) Rina Wahyuningsih (https://orcid.org/0000-0003-4810-7766) Teguh Wahyono (https://orcid.org/0000-0002-5433-5952) Competing interestsNo potential conflict of interest relevant to this article was reported. Funding sourcesState funding sources (grants, funding sources, equipment, and supplies). Include name and number of grant if available.Not applicable.

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Section: E T E Dmentioning

confidence: 99%

“…Nanoemulsion (NE), a part of nanotechnology, can deliver bioactive compounds through food to the human body [7]. NEs consist of oil, water, and emulsifier phases which are mixed and will be dispersed to form tiny droplets [8]. Pharmaceuticals, medicine delivery systems, cosmetics, and the food sector have extensively used Nes [9].…”

Section: Introductionmentioning

confidence: 99%

Nanoemulsion Application in Meat Product and Its Functionality: Review

Ujilestari¹,

Febrisiantosa²,

Sholikin³

et al. 2022

J Anim Sci Technol

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“…12 More information on the utilization of different emulsification methods has been summarized in recent reviews. 13,14 Tween 80 is a widely used surfactant in food, cosmetic, and drug industries. It is classified as a nonionic surfactant with an HLB value of 15.…”

Section: Introductionmentioning

confidence: 99%

“…Actions of the emulsifier, amount of energy supplied to the system, dispersed phase properties, concentration, viscosity, and temperature are the factors that control the droplet size reduction . More information on the utilization of different emulsification methods has been summarized in recent reviews. , …”

Section: Introductionmentioning

confidence: 99%

High-Pressure-Homogenized Clove and Thyme Oil Emulsions: Formulation, Stability, and Antioxidant Capacity

Karsli

Şahin

2022

ACS Food Sci. Technol.

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This study focuses on the formulation of clove oil and thyme oil emulsions showing antioxidant capacity. Emulsions were formulated with 2 and 4% of each essential oil by using microfluidization. Tween 80 was used as the surfactant. Droplet sizes and polydispersity index values of emulsions were measured, and their effects on the emulsion stability were investigated. While thyme oil emulsions showed a good stability for 3 months, destability started in clove oil emulsions soon after homogenization due to Ostwald ripening. Stability results were parallel to the change of polydispersity index over time. Clove oil was found to be a more powerful antioxidant than thyme oil. It was also observed that clove oil emulsions had more antioxidant capacity than thyme oil emulsions. Total phenolic content results were in accordance with the antioxidant capacity results. The most significant observation of the study was the increase in droplet size of the clove oil emulsions followed by microfluidization due to the recoalescence phenomena.

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“…В настоящее время возникает повышенный интерес к наноэмульсиям, который обусловлен их физическими, химическими и медико-биологическими свойствами [1][2][3][4]. Благодаря этим свойствам наноэмульсии могут применяться в различных областях науки и техники [5,6]. Дисперсные системы могут быть использованы для таргетной доставки лекарственных препаратов в организм человека, переноса природных гидрофобных биологически активных соединений, присутствующих в пищевых продуктах, а также для вывода радиоактивных нуклидов [7][8][9].…”

Section: Introductionunclassified

The Effect of the Mixing Rate of the Reaction Mixture on the Dispersed Characteristics of the Nanoemulsion of Fat-Soluble Vitamin E (Alpha-Tocopherol Acetate)

Blinov¹,

Сляднева²,

Гвозденко³

et al. 2022

Physical and Chemical Aspects of the Study of Clusters, Nanostructures and Nanomaterials

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В статье представлены результаты исследования влияния скорости перемешивания на дисперсные характеристики наноэмульсий жирорастворимого витамина E (альфа-токоферол ацетат). Скорость перемешивания варьировали в диапазоне 3000-22500 об/мин. В качестве выходного параметра рассматривали средний гидродинамический радиус мицелл жирорастворимого витамина E, который определяли методом динамического рассеяния света. Установлено, что в результате синтеза формируются мицеллы эмульсии жирорастворимого витамина E, имеющие мономодальное распределение по размерам. Наименьший средний гидродинамический радиус частиц составил 22 нм. Установлено, что увеличение скорости перемешивания с 3000 до 22500 об/мин вызывает уменьшение среднего гидродинамического радиуса мицелл. Наибольшие изменения наблюдаются при τ = 30 с, уменьшение среднего гидродинамического радиуса мицелл R происходит в 3,3 раза (с 210 до 63 нм). Важно отметить, что увеличение других параметров синтеза также приводит к уменьшению значения среднего гидродинамического радиуса мицелл наноэмульсий витамина E. При v = 22500 об/мин увеличение времени перемешивания с τ = 30 с до τ = 270 с приводит к уменьшению R на 19 нм (с 63 до 44 нм). The article presents the results of a study of the effect of the mixing rate on the dispersed characteristics of nanoemulsions of the fat-soluble vitamin E (alpha-tocopherol acetate). The mixing speed was varied in the range of 3000-22500 rpm. The average hydrodynamic radius of the micelles of fat-soluble vitamin E was considered as an output parameter, which was determined by the method of the dynamic light scattering. It was found that as a result of synthesis, micelles of the fat-soluble vitamin E emulsions are formed, having a monomodal size distribution. The smallest average hydrodynamic radius of the particles was 22 nm. It was found that an increase in the mixing speed from 3000 to 22500 rpm causes a decrease in the average hydrodynamic radius of micelles. The greatest changes are observed at τ = 30 s: a decrease in the average hydrodynamic radius of micelles R occurs by 3,3 times (from 210 to 63 nm). It is important to note that an increase in other synthesis parameters also leads to a decrease in the value of the average hydrodynamic radius of micelles of the vitamin E nanoemulsions. By v = 22500 rpm an increase in the mixing time τ from 30 s to 270 s leads to a decrease in R by 19 nm (from 63 to 44 nm).

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Recent developments in industrial applications of nanoemulsions

Cited by 67 publications

References 186 publications

Nanoemulsion Application in Meat Product and Its Functionality: Review

Nanoemulsion Application in Meat Product and Its Functionality: Review

High-Pressure-Homogenized Clove and Thyme Oil Emulsions: Formulation, Stability, and Antioxidant Capacity

The Effect of the Mixing Rate of the Reaction Mixture on the Dispersed Characteristics of the Nanoemulsion of Fat-Soluble Vitamin E (Alpha-Tocopherol Acetate)

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