Abstract
For formulating a food grade nanoemulsion, a food technologist not only has to check for the interacting forces between the oil, water and surfactant but also for various ingredients present in a food product such as preservatives, gelling agents, chelating agents, flavours, colorants etc. The molecular and functional aspect of each ingredient plays an important role in determining the stability and organoleptic property of a food product. However, most of the food products developed is due to mixing of ingredients based upon previous knowledge rather than the interaction studies of different components. Nano-encapsulation systems for active compounds often need a higher concentration of surfactant, which may lead to toxicity and irritancy problems. Consequently, judicious and logical selection of ingredients along with their optimum concentration is required, which has been focussed discussed in this review. Optimum selection as well as concentration would aid in better fabrication with desirable outcome.
The use of nanoemulsions in nutraceutical delivery has been reviewed, and it was noted that almost all the studies have not been very systematic with regard to selection of cosurfactants and surfactants. The main objective of this review is to provide a systematic understanding for the proper selection of oils, cosurfactants, surfactants for fabricating nanoemulsions.
Here in this review, (i) different ingredients for developing food-grade nanoemulsions have been described; (ii) recent research trends, challanges and opportunities have been discussed in each of the major sections; (iii) the importance and activity of the major ingredients have been discussed in detail.
This is a preview of subscription content, log in via an institution to check access.
References
Adjonu R, Doran G, Torley P, Agboola S (2014) Whey protein peptides as components of nanoemulsions: a review of emulsifying and biological functionalities. J Food Eng 122:15–27
Ahmadi Lakalayeh G, Faridi-Majidi R, Saber R, et al (2012) Investigating the parameters affecting the stability of superparamagnetic iron oxide-loaded nanoemulsion using artificial neural networks. AAPS PharmSciTech 13:1386–1395. doi: https://doi.org/10.1208/s12249-012-9864-6
Al-Edresi S, Baie S (2009) Formulation and stability of whitening VCO-in-water nano-cream. Int J Pharm 373:174–178. https://doi.org/10.1016/j.ijpharm.2009.02.011
Alfaro L, Hayes D, Boeneke C et al (2015) Physical properties of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil. LWT Food Sci Technol 62:1184–1191. https://doi.org/10.1016/j.lwt.2015.01.055
Al-Nemrawi NK, Dave RH (2016) Formulation and characterization of acetaminophen nanoparticles in orally disintegrating films. Drug Deliv 23:540–549
Amenta V, Aschberger K, Arena M et al (2015) Regulatory aspects of nanotechnology in the agri/feed/food sector in EU and non-EU countries. Regul Toxicol Pharmacol 73:463–476. https://doi.org/10.1016/j.yrtph.2015.06.016
Andrew XC (2013) Nanoemulsion composition containing vitamin K
Argenta DF, Bidone J, Misturini FD et al (2016) In vitro evaluation of mucosa permeation/retention and antiherpes activity of genistein from cationic nanoemulsions. J Nanosci Nanotechnol 16:1282–1290
Arunkumar R, Prashanth KVH, Baskaran V (2013) Promising interaction between nanoencapsulated lutein with low molecular weight chitosan: characterization and bioavailability of lutein in vitro and in vivo. Food Chem 141:327–337
Augustin MA, Sanguansri L (2014) Challenges and solutions to incorporation of nutraceuticals in foods. Annu Rev Food Sci Technol 6:1–15. https://doi.org/10.1146/annurev-food-022814-015507
Ax K, Mayer-Miebach E, Link B et al (2003) Stability of lycopene in oil-in-water emulsions. Eng Life Sci 3:199–201. https://doi.org/10.1002/elsc.200390028
Baker JR Jr, Hemmila MR, Wang SC et al (2016) Nanoemulsion therapeutic compositions and methods of using the same. PCT Int Appl. 235 pp
Baldissera MD, Da Silva AS, Oliveira CB et al (2013) Trypanocidal activity of the essential oils in their conventional and nanoemulsion forms: in vitro tests. Exp Parasitol 134:356–361. https://doi.org/10.1016/j.exppara.2013.03.035
Bawa R, Audette GF, Rubinstein I (2016) Handbook of clinical nanomedicine: nanoparticles, imaging, therapy, and clinical applications. CRC Press, Boca Raton
Bernardi DS, Pereira TA, Maciel NR et al (2011) Formation and stability of oil-in-water nanoemulsions containing rice bran oil: in vitro and in vivo assessments. J Nanobiotechnol 9:44. https://doi.org/10.1186/1477-3155-9-44
Bhargava K, Conti DS, da Rocha SRP, Zhang Y (2015) Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce. Food Microbiol 47:69–73
Boon CS, Xu Z, Yue X et al (2008) Factors affecting lycopene oxidation in oil-in-water emulsions. J Agric Food Chem 56:1408–1414. https://doi.org/10.1021/jf072929+
Bou R, Boon C, Kweku A et al (2011) Effect of different antioxidants on lycopene degradation in oil-in-water emulsions. Eur J Lipid Sci Technol 113:724–729. https://doi.org/10.1002/ejlt.201000524
Budilarto ES, Kamal-Eldin A (2015) The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils. Eur J Lipid Sci Technol 117:1095–1137. https://doi.org/10.1002/ejlt.201400200
Campardelli R, Reverchon E (2015) α-tocopherol nanosuspensions produced using a supercritical assisted process. J Food Eng 149:131–136. https://doi.org/10.1016/j.jfoodeng.2014.10.015
Cano-Sarabiaa M, Maspocha D (2015) Nanoencapsulation is defined as the entrapping of active ingredients in nanometer sized capsules
Chee CP, Djordjevic D, Faraji H et al (2007) Sensory properties of vanilla and strawberry flavored ice cream supplemented with omega-3 fatty acids. Milchwissenschaft 62:66–69
Chen H, Guan Y, Zhong Q (2015) Microemulsions based on a sunflower lecithin-tween 20 blend have high capacity for dissolving peppermint oil and stabilizing coenzyme Q10. J Agric Food Chem 63:983–989. https://doi.org/10.1021/jf504146t
Cheng K, Niu Y, Zheng XC et al (2016) A comparison of natural (D-α-tocopherol) and synthetic (DL-α-tocopherol acetate) vitamin E supplementation on the growth performance, meat quality and oxidative status of broilers. Asian Australas J Anim Sci 29:681
Dalgleish DG (2011) On the structural models of bovine casein micelles – review and possible improvements. Soft Matter 7:2265
Dasgupta N, Ranjan S, Mundekkad D et al (2015) Nanotechnology in agro-food: from field to plate. Food Res Int 69:381–400
Dasgupta N, Ranjan S, Chakraborty AR et al (2016) Nanoagriculture and water quality management. In: Ranjan S, Nandita D, Lichtfouse E (eds) Nanoscience in food and agriculture 1. Springer, Berlin/Heidelberg
Davidov-Pardo G, Gumus CE, Mcclements DJ (2016) Lutein-enriched emulsion-based delivery systems: influence of pH and temperature on physical and chemical stability. Food Chem 196:821–827. https://doi.org/10.1016/j.foodchem.2015.10.018
Delaveau J, Minost A, Fessi H, et al (2015) Long-acting nanoencapsulated coumarin arthropod repellent formulations and methods of use thereof
Dickinson E (2010) Food emulsions and foams: stabilization by particles. Curr Opin Colloid Interface Sci 15:40–49
Duarte JL, Amado JRR, Oliveira AEMFM, et al (2015) Evaluation of larvicidal activity of a nanoemulsion of Rosmarinus officinalis essential oil. Rev Bras Farmacogn. doi:https://doi.org/10.1016/j.bjp.2015.02.010
El-Monem FA, Hussain AI, Nashy ESHA et al (2014) Nano-emulsion based on acrylic acid ester co-polymer derivatives as an efficient pre-tanning agent for buffalo hide. Arab J Chem
Filipović J, Pezo L, Filipović V et al (2015) The effects of ω-3 fatty acids and inulin addition to spelt pasta quality. LWT-Food Sci Technol 63:43–51
Fuchs-Godec R, Zerjav G (2015) Corrosion resistance of high-level-hydrophobic layers in combination with vitamin E-(α-tocopherol) as green inhibitor. Corros Sci 97:7–16
Gadkari PV, Balaraman M (2015) Extraction of catechins from decaffeinated green tea for development of nanoemulsion using palm oil and sunflower oil based lipid carrier systems. J Food Eng 147:14–23. https://doi.org/10.1016/j.jfoodeng.2014.09.027
Ghosh V, Mukherjee A, Chandrasekaran N (2013) Formulation and characterization of plant essential oil based nanoemulsion: evaluation of its larvicidal activity against aedes aegypti. Asian J Chem 25:18–20
Gonnet M, Lethuaut L, Boury F (2010) New trends in encapsulation of liposoluble vitamins. J Control Release 146:276–290
Goswami G, Chaudhuri S, Dutta D (2015) Studies on the stability of a carotenoid produced by a novel isolate using low cost agro-industrial residue and its application in different model systems. LWT-Food Sci Technol 63:780–790
Gow RV, Hibbeln JR (2014) Omega-3 fatty acid and nutrient deficits in adverse neurodevelopment and childhood behaviors. Child Adolesc Psychiatr Clin N Am 23:555–590
Gutiérrez FJ, Albillos SM, Casas-Sanz E et al (2013) Methods for the nanoencapsulation of β-carotene in the food sector. Trends Food Sci Technol 32:73–83
Homayoonfal M, Khodaiyan F, Mousavi SM (2014) Optimization of walnut oil nanoemulsions prepared using ultrasonic emulsification: a response surface method. J Dispers Sci Technol 35:685–694
Hormann K, Zimmer A (2016) Drug delivery and drug targeting with parenteral lipid nanoemulsions – a review. J Control Release 223:85–98
Hou TY, McMurray DN, Chapkin RS (2015) Omega-3 fatty acids, lipid rafts, and T cell signaling
Hwang TL, Fang CL, Chen CH, Fang JY (2009) Permeation enhancer-containing water-in-oil nanoemulsions as carriers for intravesical cisplatin delivery. Pharm Res 26:2314–2323. https://doi.org/10.1007/s11095-009-9947-6
Jain A, Shivendu R, Nandita D, Ramalingam C (2016) Nanomaterials in food and agriculture: an overview on their safety concerns and regulatory issues. Crit Rev Food Sci Nutr:1. https://doi.org/10.1080/10408398.2016.1160363
Jeirani Z, Mohamed Jan B, Si Ali B et al (2013) Formulation, optimization and application of triglyceride microemulsion in enhanced oil recovery. Ind Crop Prod 43:6–14
Jiang SP, He SN, Li YL et al (2013) Preparation and characteristics of lipid nanoemulsion formulations loaded with doxorubicin. Int J Nanomedicine 8:3141–3150. https://doi.org/10.2147/IJN.S47708
Jo Y-J, Kwon Y-J (2014) Characterization of β-carotene nanoemulsions prepared by microfluidization technique. Food Sci Biotechnol 23:107–113
Joe MM, Chauhan PS, Bradeeba K et al (2012) Influence of sunflower oil based nanoemulsion (AUSN-4) on the shelf life and quality of indo-Pacific king mackerel ( Scomberomorus Guttatus) steaks stored at 20° C. Food Control 23:564–570. https://doi.org/10.1016/j.foodcont.2011.08.032
Jufri M, Azmi N, Shamsuddin AF (2012) Effects of intravenous palm oil-based lipid nanoemulsion on fat metabolism in rabbits. Asian Pacific J Trop Dis 2:S944. https://doi.org/10.1016/S2222-1808(12)60297-7
Katzer T, Chaves P, Bernardi A et al (2014) Castor oil and mineral oil nanoemulsion: development and compatibility with a soft contact lens. Pharm Dev Technol 19:232–237. https://doi.org/10.3109/10837450.2013.769569
Khalid N, Kobayashi I, Neves MA et al (2013a) Preparation and characterization of water-in-oil emulsions loaded with high concentration of l-ascorbic acid. LWT Food Sci Technol 51:448–454. https://doi.org/10.1016/j.lwt.2012.11.020
Khalid N, Kobayashi I, Neves MA et al (2013b) Preparation and characterization of water-in-oil-in-water emulsions containing a high concentration of L-ascorbic acid. Biosci Biotechnol Biochem 77:1171–1178. https://doi.org/10.1271/bbb.120870
Kim DM, Hyun SS, Yun P et al (2012) Identification of an emulsifier and conditions for preparing stable nanoemulsions containing the antioxidant astaxanthin. Int J Cosmet Sci 34:64–73. https://doi.org/10.1111/j.1468-2494.2011.00682.x
Kiokias S, Proestos C, Varzakas T (2016) A review of the structure, biosynthesis, absorption of carotenoids-analysis and properties of their common natural extracts. Curr Res Nutr Food Sci J 4:25–37
Komaiko J, McClements DJ (2015) Food-grade nanoemulsion filled hydrogels formed by spontaneous emulsification and gelation: optical properties, rheology, and stability. Food Hydrocoll 46:67–75. https://doi.org/10.1016/j.foodhyd.2014.12.031
Komaiko J, Sastrosubroto A, McClements DJ (2016) Encapsulation of w-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: sunflower phospholipids. Food Chem 203:331–339. https://doi.org/10.1016/j.foodchem.2016.02.080
Kumar S, Talegaonkar S, Negi LM, Khan ZI (2012) Design and development of ciclopirox topical nanoemulsion gel for the treatment of subungual onychomycosis. Indian J Pharm Educ Res 46:303–311
Lang G, Buchbauer G (2012) A review on recent research results (2008–2010) on essential oils as antimicrobials and antifungals. A review. Flavour Fragr J 27:13–39
Li YJ, Li LY, Li JL et al (2015) Effects of dietary supplementation with ferulic acid or vitamin E individually or in combination on meat quality and antioxidant capacity of finishing pigs. Asian Australas J Anim Sci 28:374–381. https://doi.org/10.5713/ajas.14.0432
Liang R, Xu S, Shoemaker CF et al (2012) Physical and antimicrobial properties of peppermint oil nanoemulsions. J Agric Food Chem 60:7548–7555. https://doi.org/10.1021/jf301129k
Liu L, Gao Y, McClements DJ, Decker EA (2016) Role of continuous phase protein,(−)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions. Food Chem 210:242–248
Mayer S, Weiss J, McClements DJ (2013) Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: lipid digestion and bioaccessibility of low-energy nanoemulsions. J Colloid Interface Sci 404:215–222. https://doi.org/10.1016/j.jcis.2013.04.048
McClements DJ (2004) Food emulsions: principles, practices, and techniques. CRC press, Boca Raton
McClements DJ (2014) Nanoparticle-and microparticle-based delivery systems: encapsulation, protection and release of active compounds. CRC Press, Boca Raton
McClements DJ (2015a) Enhancing nutraceutical bioavailability through food matrix design. Curr Opin Food Sci 4:1–6
McClements DJ (2015b) Food emulsions: principles, practices, and techniques. CRC Press, Boca Raton
McClements DJ (2016) Recent progress in hydrogel delivery systems for improving nutraceutical bioavailability
McClements DJ, Li Y (2010) Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components. Adv Colloid Interf Sci 159:213–228. https://doi.org/10.1016/j.cis.2010.06.010
McClements DJ, Decker EA, Park Y, Weiss J (2009) Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Crit Rev Food Sci Nutr 49:577–606. https://doi.org/10.1080/10408390902841529
McClements DJ, Li F, Xiao H (2015) The nutraceutical bioavailability classification scheme: classifying nutraceuticals according to factors limiting their oral bioavailability. In: Annual review of food science and technology, vol 6, pp 299–327. https://doi.org/10.1146/annurev-food-032814-014043
Mehmood T (2015) Optimization of the canola oil based vitamin E nanoemulsions stabilized by food grade mixed surfactants using response surface methodology. Food Chem 183:1–7. https://doi.org/10.1016/j.foodchem.2015.03.021
Meléndez-Martínez AJ, Mapelli-Brahm P, Benítez-González A, Stinco CM (2015) A comprehensive review on the colorless carotenoids phytoene and phytofluene. Arch Biochem Biophys 572:188–200
Mizrahi M, Friedman-Levi Y, Larush L et al (2014) Pomegranate seed oil nanoemulsions for the prevention and treatment of neurodegenerative diseases: the case of genetic CJD. Nanomed Nanotechnol Biol Med 10:1353–1363. https://doi.org/10.1016/j.nano.2014.03.015
Mohamed Salama M, Ahmad Mustafa ME (2013) Formulation and evaluation of avocado oil nanoemulsion hydrogels using sucrose ester laureate. Adv Mater Res (Durnten-Zurich, Switzerland) 812:246–249, 5. doi: https://doi.org/10.4028/www.scientific.net/AMR.812.246
Mohammadi A, Jafari SM, Esfanjani AF, Akhavan S (2016) Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil. Food Chem 190:513–519. https://doi.org/10.1016/j.foodchem.2015.05.115
Morais DJM, Burgess J (2014) Vitamin E nanoemulsions characterization and analysis. Int J Pharm 465:455–463. https://doi.org/10.1016/j.ijpharm.2014.02.034
Nandita D, Ranjan S, Mundra S et al (2016) Fabrication of food grade vitamin E nanoemulsion by low energy approach, characterization and its application. Int J Food Prop 19:700–708. https://doi.org/10.1080/10942912.2015.1042587
Nestel P, Clifton P, Colquhoun D, et al (2015) Indications for Omega-3 long chain polyunsaturated fatty acid in the prevention and treatment of cardiovascular disease
Nguyen MH, Hwang IC, Park HJ (2013) Enhanced photoprotection for photo-labile compounds using double-layer coated corn oil-nanoemulsions with chitosan and lignosulfonate. J Photochem Photobiol B Biol 125:194–201. https://doi.org/10.1016/j.jphotobiol.2013.06.009
Nicolosi RJ, Wilson T (2015) Compositions and methods for making and using nanoemulsions
Ofokansi KC, Chukwu KI, Ugwuanyi SI (2009) The use of liquid self-microemulsifying drug delivery systems based on peanut oil/tween 80 in the delivery of griseofulvin. Drug Dev Ind Pharm 35:185–191. https://doi.org/10.1080/03639040802244292
Ostertag F, Weiss J, McClements DJ (2012) Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion. J Colloid Interface Sci 388:95–102. https://doi.org/10.1016/j.jcis.2012.07.089
Otoni CG, Pontes SFO, Medeiros EAA, Soares N de FF (2014) Edible films from methylcellulose and nanoemulsions of clove bud (Syzygium Aromaticum) and oregano (Origanum Vulgare) essential oils as shelf life extenders for sliced bread. J Agric Food Chem 62:5214–5219
Ozturk B, Argin S, Ozilgen M, McClements DJ (2015) Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: whey protein isolate and gum Arabic. Food Chem 188:256. https://doi.org/10.1016/j.foodchem.2015.05.005
Pant M, Dubey S, Patanjali PK et al (2014) Insecticidal activity of eucalyptus oil nanoemulsion with karanja and jatropha aqueous filtrates. Int Biodeterior Biodegrad 91:119–127. https://doi.org/10.1016/j.ibiod.2013.11.019
Pardeike J, Hommoss A, Müller RH (2009) Lipid nanoparticles (SLN, NLC) in cosmetic and pharmaceutical dermal products. Int J Pharm 366:170–184
Piorkowski DT, McClements DJ (2013) Beverage emulsions: recent developments in formulation, production, and applications. Food Hydrocoll
Puri R, Mahajan M, Sahajpal NS et al (2015) Self-nanoemulsifying drug delivery system of docosahexanoic acid: development, in vitro, in vivo characterization. Drug Dev Ind Pharm 42:1–10. https://doi.org/10.3109/03639045.2015.1107089
Qian C, Decker EA, Xiao H, McClements DJ (2012) Physical and chemical stability of b-carotene-enriched nanoemulsions: influence of pH, ionic strength, temperature, and emulsifier type. Food Chem 132:1221–1229. https://doi.org/10.1016/j.foodchem.2011.11.091
Ramisetty KA, Pandit AB, Gogate PR (2015) Ultrasound assisted preparation of emulsion of coconut oil in water: understanding the effect of operating parameters and comparison of reactor designs. Chem Eng Process Process Intensif 88:70–77. https://doi.org/10.1016/j.cep.2014.12.006
Ranjan S, Dasgupta N, Chakraborty AR et al (2014) Nanoscience and nanotechnologies in food industries: opportunities and research trends. J Nanopart Res 16:1–23. https://doi.org/10.1007/s11051-014-2464-5
Ranjan S, Nandita D, Lichtfouse E (2016a) Nanoscience in food and agriculture 1, 1st edn. Springer International Publishing, Cham
Ranjan S, Nandita D, Lichtfouse E (2016b) Nanoscience in food and agriculture 2, 1st edn. Springer International Publishing, Cham
Rao J, McClements DJ (2011) Food-grade microemulsions, nanoemulsions and emulsions: fabrication from sucrose monopalmitate & lemon oil. Food Hydrocoll 25:1413–1423. https://doi.org/10.1016/j.foodhyd.2011.02.004
Rao J, McClements DJ (2012) Lemon oil solubilization in mixed surfactant solutions: rationalizing microemulsion & nanoemulsion formation. Food Hydrocoll 26:268–276. https://doi.org/10.1016/j.foodhyd.2011.06.002
Ricaurte L, de Perea-Flores MJ, Martinez A, Quintanilla-Carvajal MX (2016) Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization). Innov Food Sci Emerg Technol 35:75. https://doi.org/10.1016/j.ifset.2016.04.004
Ron N, Zimet P, Bargarum J, Livney YD (2010) Beta-lactoglobulin – polysaccharide complexes as nanovehicles for hydrophobic nutraceuticals in non-fat foods and clear beverages. Int Dairy J 20:686–693
Rubio-Rodríguez N, Beltrán S, Jaime I et al (2010) Production of omega-3 polyunsaturated fatty acid concentrates: a review. Innov Food Sci Emerg Technol 11:1–12
Ryckebosch E, Bruneel C, Muylaert K, Foubert I (2012) Microalgae as an alternative source of omega-3 long chain polyunsaturated fatty acids. Lipid Technol 24:128–130. https://doi.org/10.1002/lite.201200197
Saberi AH, Fang Y, McClements DJ (2013) Fabrication of vitamin E-enriched nanoemulsions: factors affecting particle size using spontaneous emulsification. J Colloid Interface Sci 391:95–102. https://doi.org/10.1016/j.jcis.2012.08.069
Saberi AH, Fang Y, McClements DJ (2015) Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification. Food Chem 185:254–260. https://doi.org/10.1016/j.foodchem.2015.03.080
Sánchez-Salcedo EM, Sendra E, Carbonell-Barrachina ÁA et al (2016) Fatty acids composition of Spanish black (Morus Nigra L.) and white (Morus Alba L.) mulberries. Food Chem 190:566–571
Sawamura M (2010) Citrus essential oils: flavor and fragrance
Smoliga JM, Blanchard O (2014) Enhancing the delivery of resveratrol in humans: if low bioavailability is the problem, what is the solution? Molecules 19:17154–17172
Sodano V, Gorgitano MT, Quaglietta M, Verneau F (2016) Regulating food nanotechnologies in the European Union: open issues and political challenges
Sotomayor-Gerding D, Oomah BD, Acevedo F et al (2016) High carotenoid bioaccessibility through linseed oil nanoemulsions with enhanced physical and oxidative stability. Food Chem 199:463–470. https://doi.org/10.1016/j.foodchem.2015.12.004
Soukoulis C, Fisk ID, Bohn T (2014) Ice cream as a vehicle for incorporating health-promoting ingredients: conceptualization and overview of quality and storage stability. Compr Rev Food Sci Food Saf 13:627–655
Srivastava S, Srivastava AK (2015) Lycopene; chemistry, biosynthesis, metabolism and degradation under various abiotic parameters. J Food Sci Technol 52:41–53
Sugumar S, Nirmala J, Ghosh V et al (2013) Bio-based nanoemulsion formulation, characterization and antibacterial activity against food-borne pathogens. J Basic Microbiol 53:677–685. https://doi.org/10.1002/jobm.201200060
Sugumar S, Ghosh V, Nirmala MJ et al (2014) Ultrasonic emulsification of eucalyptus oil nanoemulsion: antibacterial activity against Staphylococcus Aureus and wound healing activity in Wistar rats. Ultrason Sonochem 21:1044–1049. https://doi.org/10.1016/j.ultsonch.2013.10.021
Sugumar S, Mukherjee A, Chandrasekaran N (2015) Eucalyptus oil nanoemulsion-impregnated chitosan film: antibacterial effects against a clinical pathogen, Staphylococcus Aureus, in vitro. Int J Nanomedicine 10:67–75. https://doi.org/10.2147/IJN.S79982
Tabibiazar M, Davaran S, Hashemi M et al (2015) Design and fabrication of a food-grade albumin-stabilized nanoemulsion. Food Hydrocoll 44:220–228
Topuz OK, Özvural EB, Zhao Q et al (2016) Physical and antimicrobial properties of anise oil loaded nanoemulsions on the survival of foodborne pathogens. Food Chem 203:117–123. https://doi.org/10.1016/j.foodchem.2016.02.051
Uzun S, Kim H, Leal C, Padua GW (2016) Ethanol-induced whey protein gels as carriers for lutein droplets. Food Hydrocoll 61:426–432
van de Rest O, de Groot C (2014) The impact of omega-3 fatty acids on quality of life. In: Omega-3 fatty acids in brain and neurological health. Elsevier, Amsterdam, pp 81–85
Vauzour D, Martinsen A, Layé S (2015) Neuroinflammatory processes in cognitive disorders: is there a role for flavonoids and ω-3 polyunsaturated fatty acids in counteracting their detrimental effects?
Vijayalakshmi G, Mukherjee A, Chandrasekaran N (2014) Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage. Colloids Surf B Biointerf 114:392–397. https://doi.org/10.1016/j.colsurfb.2013.10.034
Vyas TK, Shahiwala A, Amiji MM (2008) Improved oral bioavailability and brain transport of Saquinavir upon administration in novel nanoemulsion formulations. Int J Pharm 347:93–101. https://doi.org/10.1016/j.ijpharm.2007.06.016
Walstra P (1999) Food emulsions: principles, practice, and techniques. Trends Food Sci Technol 10:241
Wang Z, Pal R (2014) Enlargement of nanoemulsion region in pseudo-ternary mixing diagrams for a drug delivery system. J Surfactant Deterg 17:49–58
Wang SJ, Cha KH, Kang H, Sun BK (2016) Cyclosporine-containing non-irritative nanoemulsion ophthalmic composition
Xenakis A, Papadimitriou V, Sotiroudis TG (2010) Colloidal structures in natural oils. Curr Opin Colloid Interface Sci 15:55–60
Xue J, Zhong Q (2014) Thyme oil nanoemulsions coemulsified by sodium caseinate and lecithin. J Agric Food Chem 62:9900–9907
Yang Y, McClements DJ (2013) Vitamin E bioaccessibility: influence of carrier oil type on digestion and release of emulsified α-tocopherol acetate. Food Chem 141:473–481. https://doi.org/10.1016/j.foodchem.2013.03.033
Yao M, McClements DJ, Xiao H (2015) Improving oral bioavailability of nutraceuticals by engineered nanoparticle-based delivery systems. Curr Opin Food Sci 2:14–19
Yi J, Fan Y, Yokoyama W et al (2016) Thermal degradation and isomerization of β-carotene in oil-in-water nanoemulsions supplemented with natural antioxidants. J Agric Food Chem 64:1970–1976
Zhang X (2013) Tea tree oil nanoemulsion and its preparation method thereof. Faming Zhuanli Shenqing. 6 pp
Zheng N, Gao Y, Ji H et al (2016) Vitamin E derivative-based multifunctional nanoemulsions for overcoming multidrug resistance in cancer. J Drug Target 24:663–669
Zhou Q, Xu J, Yang S, et al (2015) The effect of various antioxidants on the degradation of O/W microemulsions containing esterified astaxanthins from haematococcus pluvialis
Ziani K, Fang Y, McClements DJ (2012) Fabrication and stability of colloidal delivery systems for flavor oils: effect of composition and storage conditions. Food Res Int 46:209–216. https://doi.org/10.1016/j.foodres.2011.12.017
Zou L, Liu W, Liu C et al (2015) Utilizing food matrix effects to enhance nutraceutical bioavailability: increase of curcumin bioaccessibility using excipient emulsions. J Agric Food Chem 63:2052–2062. https://doi.org/10.1021/jf506149f
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2018 Springer Nature Singapore Pte Ltd.
About this chapter
Cite this chapter
Dasgupta, N., Ranjan, S. (2018). Ingredients and Components of Nanoemulsions. In: An Introduction to Food Grade Nanoemulsions. Environmental Chemistry for a Sustainable World. Springer, Singapore. https://doi.org/10.1007/978-981-10-6986-4_4
Download citation
DOI: https://doi.org/10.1007/978-981-10-6986-4_4
Published:
Publisher Name: Springer, Singapore
Print ISBN: 978-981-10-6985-7
Online ISBN: 978-981-10-6986-4
eBook Packages: Earth and Environmental ScienceEarth and Environmental Science (R0)