Abstract
The conventional food-engineering equipments such as evaporators, drier, extruders have been identified to have major applications in developing food-grade nanoemulsions. These engineering aspects also helped industrialists to scale-up the laboratory scale formulation to the industrial scale via pilot-plat scale. Nanoencapsulation can be defined as a process to pack active compound using miniature making techniques such as nanoemulsification, nanocomposite, and nanoestructuration. It will maintain the product functionability during storage and also may lead to targeted delivery and controlled release of the core i.e. active compound encapsulated. Here in this review, (i) The food engineering aspects for developing food-grade nanoemulsions have been discussed; (ii) The major advantages, important changes required and other challenges have been discussed (iii) possibilities of developing food-grade nanoemulsions from lab-scale formulations have been discussed.
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Dasgupta, N., Ranjan, S. (2018). Food Engineering for Developing Food-Grade 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_5
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