Abstract
Applied nanoscience has gained much attraction towards medical, pharmaceuticals, food and agriculture and also industries has received great attention from the scientific community. Sharp increase in consumers’ demand for safer as well as healthier foods has given the opportunity to develop new products to encapsulate, protect and release the nutrition as well as active food compounds. Due to toxic effects of metal nano-particles, colloidal nanomaterials are more in use to fabricate food-grade nanomaterials – mainly nano-emulsions. Nanoemulsions found to be more efficiently bioactive than micro- or macro-emulsions. Nanoemulsion technology is well suitable for the stable and efficient encapsulation of active food component with increased preventive measure and improved bioavailability. Here in this review, (i) the stability factors, advantages and disadvantages of nanoemulsions have been discussed when used in food. (ii) the major applications of nanoemulsions in food have been discussed and also the recent researches, challenges and opportunities have been discussed.
This is a preview of subscription content, log in via an institution to check access.
References
Abbas S, Karangwa E, Bashari M et al (2015) Fabrication of polymeric nanocapsules from curcumin-loaded nanoemulsion templates by self-assembly. Ultrason Sonochem 23:81–92
Al-Adham ISI, Khalil E, Al-Hmoud ND et al (2000) Microemulsions are membrane-active, antimicrobial, self-preserving systems. J Appl Microbiol 89:32–39. https://doi.org/10.1046/j.1365-2672.2000.01078.x
Anandharamakrishnan C (2014) Techniques for nanoencapsulation of food ingredients. Springer, New York
Anton N, Benoit JP, Saulnier P (2008) Design and production of nanoparticles formulated from nano-emulsion templates-A review. J Control Release 128:185–199
Anuchapreeda S, Fukumori Y, Okonogi S, Ichikawa H (2012) Preparation of lipid nanoemulsions incorporating curcumin for cancer therapy. J Nanotechnol. https://doi.org/10.1155/2012/270383
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
Babu Maddinedi S, Kumar Mandal B, Patil SH, et al (2016) Diastase induced green synthesis of bilayered reduced graphene oxide and its decoration with gold nanoparticles. doi: https://doi.org/10.1016/j.jphotobiol.2016.12.008
Baker JR, Hamouda T, Shih A, Myc A (2003) Non-toxic antimicrobial compositions and methods of use
Bali V, Ali M, Ali J (2011) Nanocarrier for the enhanced bioavailability of a cardiovascular agent: in vitro, pharmacodynamic, pharmacokinetic and stability assessment. Int J Pharm 403:45–56. https://doi.org/10.1016/j.ijpharm.2010.10.018
Barradas TN, de Campos VEB, Senna JP et al (2014) Development and characterization of promising o/w nanoemulsions containing sweet fennel essential oil and non-ionic sufactants. Colloids Surf A Physicochem Eng Asp. https://doi.org/10.1016/j.colsurfa.2014.12.001
Batista AP, Raymundo A, Sousa I, Empis J (2006) Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases. Food Hydrocoll 20:44–52. https://doi.org/10.1016/j.foodhyd.2005.02.009
Baugh S, Hnat T, Leaders F (2006) Non-toxic antimicrobial compositions and methods using pro-oxidative polyphenols and antioxidants
Berli CLA, Deiber JA, Quemada D (2005) On the viscosity of concentrated suspensions of charged colloids. Lat Am Appl Res 35:15–22
Bhosale RR, Ghodake PP, Nandkumar A, Mane AAG (2013) Nanocochleates: a novel carrier for drug transfer. J Sci Innov Res 2:964–969
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
Calero C, Faraudo J, Bastos-González D (2011) Interaction of monovalent ions with hydrophobic and hydrophilic colloids: charge inversion and ionic specificity. J Am Chem Soc 133:15025–15035. https://doi.org/10.1021/ja204305b
Chen H, Weiss J, Shahidi F (2006) Nanotechnology in nutraceuticals and functional foods. Food Technol 60:30–36
Chime SA, Kenechukwu FC, Attama AA (2014) Nanoemulsions – advances in formulation, Characterization and applications in drug delivery. Ali DS Appl Nanotechnol drug Deliv Croat Tech:77–111
Choudhury H, Gorain B, Karmakar S et al (2014) Improvement of cellular uptake, in vitro antitumor activity and sustained release profile with increased bioavailability from a nanoemulsion platform. Int J Pharm 460:131–143. https://doi.org/10.1016/j.ijpharm.2013.10.055
Ciotti S (2008) Novel nanoemulsion NB-001 permeates skin by the follicular route. In: 46th annual meeting
Danie Kingsley J, Ranjan S, Dasgupta N, Saha P (2013) Nanotechnology for tissue engineering: need, techniques and applications. J Pharm Res 7:200–204. https://doi.org/10.1016/j.jopr.2013.02.021
Dardelle G, Normand V, Steenhoudt M et al (2007) Flavour-encapsulation and flavour-release performances of a commercial yeast-based delivery system. Food Hydrocoll 21:953–960. https://doi.org/10.1016/j.foodhyd.2006.12.013
Dasgupta S, Ghosh SK, Ray S et al (2014) In vitro & in vivo studies on lornoxicam loaded nanoemulsion gels for topical application. Curr Drug Deliv 11:132–138. https://doi.org/10.2174/15672018113106660063
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 (2016a) Nanoagriculture and water quality management. Nanosci Food Agric 1(1):1–18. https://doi.org/10.1007/978-3-319-39303-2_1
Dasgupta N, Ranjan S, Mundra S et al (2016b) 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
Dasgupta N, Ranjan S, Patra D et al (2016c) Bovine Serum Albumin interacts with Silver nanoparticles with a “side-on” or “end on” conformation. Chem Biol Interact 253:100–111. https://doi.org/10.1016/j.cbi.2016.05.018
Dasgupta N, Ranjan S, Rajendran B et al (2016d) Thermal co-reduction approach to vary size of silver nanoparticle: its microbial and cellular toxicology. Environ Sci Pollut Res 23:4149–4163
De Roos KB, Mansencal R (2003) Poor performance of flavourings in heat processed products: a problem of poor flavour retention or poor flavour release? Flavour research at the dawn of the twenty-first century. In: Proceedings of the Weuman Flavour Research Symposium, 10th. pp 25–28
Dickinson E (2010) Food emulsions and foams: stabilization by particles. Curr Opin Colloid Interface Sci 15:40–49
Donsì F, Annunziata M, Sessa M, Ferrari G (2011) Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT Food Sci Technol 44:1908–1914. https://doi.org/10.1016/j.lwt.2011.03.003
Donsì F, Annunziata M, Vincensi M, Ferrari G (2012) Design of nanoemulsion-based delivery systems of natural antimicrobials: effect of the emulsifier. J Biotechnol 159:342–350. https://doi.org/10.1016/j.jbiotec.2011.07.001
Dwivedi PD, Misra A, Shanker R, Das M (2009) Are nanomaterials a threat to the immune system? Nanotoxicology 3:19–26. https://doi.org/10.1080/17435390802604276
Embuscado ME, Huber KC (2009) Edible films and coatings for food applications. Springer, New York
Ezhilarasi PN, Karthik P, Chhanwal N, Anandharamakrishnan C (2013) Nanoencapsulation techniques for food bioactive components: a review. Food Bioprocess Technol 6:628–647
Fellows PF, Linscott MK, Ivins BE et al (2001) Efficacy of a human anthrax vaccine in guinea pigs, rabbits, and rhesus macaques against challenge by Bacillus anthracis isolates of diverse geographical origin. Vaccine 19:3241–3247
Fryd MM, Mason TG (2012) Advanced nanoemulsions. Annu Rev Phys Chem 63:493–518
Fryd MM, Mason TG (2014) Self-limiting droplet fusion in ionic emulsions. Soft Matter 10:4662–4673
Gadhave AD (2014) Nanoemulsions: formation, stability and applications. Soft Matter 12(11):2826–2841
Ganta S, Deshpande D, Korde A, Amiji M (2010) A review of multifunctional nanoemulsion systems to overcome oral and CNS drug delivery barriers. Mol Membr Biol 27:260–273. https://doi.org/10.3109/09687688.2010.497971
Genovese DB, Lozano JE, Rao MA (2007) The rheology of colloidal and noncolloidal food dispersions. J Food Sci. https://doi.org/10.1111/j.1750-3841.2006.00253.x
Ghosh V, Mukherjee A, Chandrasekaran N (2013a) Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity. Ultrason Sonochem 20:338–344. https://doi.org/10.1016/j.ultsonch.2012.08.010
Ghosh V, Saranya S, Mukherjee A, Chandrasekaran N (2013b) Cinnamon oil nanoemulsion formulation by ultrasonic emulsification: investigation of its bactericidal activity. J Nanosci Nanotechnol 13:114–122. https://doi.org/10.1166/jnn.2013.6701
Gillies G, Prestidge CA (2004) Interaction forces, deformation and nano-rheology of emulsion droplets as determined by colloid probe AFM. Adv Colloid Interf Sci 108–109:197–205. https://doi.org/10.1016/j.cis.2003.10.007
Graves SM, Mason TG (2008) Transmission of visible and ultraviolet light through charge-stabilized nanoemulsions. J Phys Chem C 112:12669–12676
Graves S, Meleson K, Wilking J et al (2005) Structure of concentrated nanoemulsions. J Chem Phys. https://doi.org/10.1063/1.1874952
Guttoff M, Saberi AH, Mcclements DJ (2015) Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: factors affecting particle size and stability. Food Chem 171:117–122. https://doi.org/10.1016/j.foodchem.2014.08.087
Hailong Y, Huang Q (2013) Bioavailability and delivery of nutraceuticals and functional foods using nanotechnology. In: Bio-nanotechnology: a revolution in food, biomedical and health sciences. Wiley-Blackwell, Chichester, pp 593–604
Hamouda T, Hayes MM, Cao Z et al (1999) A novel surfactant nanoemulsion with broad-spectrum sporicidal activity against Bacillus species. J Infect Dis 180:1939–1949. https://doi.org/10.1086/315124
Handford CE, Dean M, Henchion M et al (2014) Implications of nanotechnology for the agri-food industry: opportunities, benefits and risks. Trends Food Sci Technol 40:226–241. https://doi.org/10.1016/j.tifs.2014.09.007
Hatanaka J, Kimura Y, Lai-Fu Z et al (2008) Physicochemical and pharmacokinetic characterization of water-soluble Coenzyme Q10 formulations. Int J Pharm 363:112–117. https://doi.org/10.1016/j.ijpharm.2008.07.019
He W, Tan Y, Tian Z et al (2011) Food protein-stabilized nanoemulsions as potential delivery systems for poorly water-soluble drugs: preparation, in vitro characterization, and pharmacokinetics in rats. Int J Nanomedicine 6:521–533
Hélder DS, Cerqueira MA, Souza BWS et al (2011) Nanoemulsions of β-carotene using a high-energy emulsification- evaporation technique. J Food Eng 102:130–135. https://doi.org/10.1016/j.jfoodeng.2010.08.005
Helmut Kaiser Consultancy (2015a) Nanotechnology in food and food processing industry worldwide 2011–2025. http://www.hkc22.com/nanofood.html. Accessed 2 May 2015
Helmut Kaiser Consultancy (2015b) Nano food 2040. http://www.hkc22.com/nanofood2040.html. Accessed 2 May 2015
Henelyta SR, Rico LG, Badolato GG, Schubert H (2005) Production of O/W emulsions containing astaxanthin by repeated premix membrane emulsification. J Food Sci 70:E117–E123
Hu L, Gao S, Ding X et al (2015) Photothermo-responsive single-walled carbon nanotube-based ultrathin membranes for on/off switchable separation of oil-in-water nanoemulsions. ACS Nano. https://doi.org/10.1021/nn5062854
Hussain S, Vanoirbeek JAJ, Hoet PHM (2012) Interactions of nanomaterials with the immune system. Wiley Interdiscip Rev Nanomed Nanobiotechnol 4:169–183
Izquierdo P, Esquena J, Tadros TF et al (2004) Phase behavior and nano-emulsion formation by the phase inversion temperature method. Langmuir 20:6594–6598. https://doi.org/10.1021/la049566h
Jafari SM, Beheshti P, Assadpour E (2013) Emulsification properties of a novel hydrocolloid (Angum gum) for d-limonene droplets compared with Arabic gum. Int J Biol Macromol 61:182–188. https://doi.org/10.1016/j.ijbiomac.2013.06.028
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 15:76–81. https://doi.org/10.1080/10408398.2016.1160363
Jaiswal M, Dudhe R, Sharma PK (2015) Nanoemulsion: an advanced mode of drug delivery system. 3 Biotech 5:123–127
Janardan S, Suman P, Ragul G et al (2016) Assessment on antibacterial activity of nanosized silica derived from hypercoordinated Silicon(IV) precursors guidelines to the referees. RSC Adv 76:870–888. https://doi.org/10.1039/C6RA12189F
Jiang LC, Basri M, Omar D et al (2013) Green nanoemulsion-laden glyphosate isopropylamine formulation in suppressing creeping foxglove (A. gangetica), slender button weed (D. ocimifolia) and buffalo grass (P. conjugatum). Pest Manag Sci 69:104–111. https://doi.org/10.1002/ps.3371
Joe MM, Bradeeba K, Parthasarathi R et al (2012a) Development of surfactin based nanoemulsion formulation from selected cooking oils: evaluation for antimicrobial activity against selected food associated microorganisms. J Taiwan Inst Chem Eng 43:172–180. https://doi.org/10.1016/j.jtice.2011.08.008
Joe MM, Chauhan PS, Bradeeba K et al (2012b) 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
Joseph S, Bunjes H (2014) Evaluation of shirasu porous glass (SPG) membrane emulsification for the preparation of colloidal lipid drug carrier dispersions. Eur J Pharm Biopharm 87:178–186. https://doi.org/10.1016/j.ejpb.2013.11.010
Karbowiak T, Debeaufort F, Champion D, Voilley A (2006) Wetting properties at the surface of iota-carrageenan-based edible films. J Colloid Interface Sci 294:400–410. https://doi.org/10.1016/j.jcis.2005.07.030
Karthikeyan R, Amaechi BT, Rawls HR, Lee VA (2011) Antimicrobial activity of nanoemulsion on cariogenic Streptococcus mutans. Arch Oral Biol 56:437–445. https://doi.org/10.1016/j.archoralbio.2010.10.022
Komaiko J, McClements DJ (2014) Optimization of isothermal low-energy nanoemulsion formation: hydrocarbon oil, non-ionic surfactant, and water systems. J Colloid Interface Sci 425:59–66. https://doi.org/10.1016/j.jcis.2014.03.035
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
Kong M, Park HJ (2011) Stability investigation of hyaluronic acid based nanoemulsion and its potential as transdermal carrier. Carbohydr Polym 83:1303–1310. https://doi.org/10.1016/j.carbpol.2010.09.041
Kong M, Chen X, Park H (2011) Design and investigation of nanoemulsified carrier based on amphiphile-modified hyaluronic acid. Carbohydr Polym 83:462–469. https://doi.org/10.1016/j.carbpol.2010.08.001
Kuo F, Subramanian B, Kotyla T et al (2008) Nanoemulsions of an anti-oxidant synergy formulation containing gamma tocopherol have enhanced bioavailability and anti-inflammatory properties. Int J Pharm 363:206–213. https://doi.org/10.1016/j.ijpharm.2008.07.022
Kwon SS, Kong BJ, Cho WG, Park SN (2015) Formation of stable hydrocarbon oil-in-water nanoemulsions by phase inversion composition method at elevated temperature. Korean J Chem Eng 32:540–546
Lam J, Truong NF, Segura T (2014) Design of cell-matrix interactions in hyaluronic acid hydrogel scaffolds. Acta Biomater 10:1571–1580
Landry KS, Chang Y, McClements DJ, McLandsborough L (2014) Effectiveness of a novel spontaneous carvacrol nanoemulsion against Salmonella enterica Enteritidis and Escherichia coli O157: H7 on contaminated mung bean and alfalfa seeds. Int J Food Microbiol 187:15–21. https://doi.org/10.1016/j.ijfoodmicro.2014.06.030
Lane KE, Li W, Smith C, Derbyshire E (2014) The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle. Int J Food Sci Technol 49:1264–1271. https://doi.org/10.1111/ijfs.12455
Lee G (2004) Physical chemistry of foods. Eur J Pharm Biopharm 57:422
Lee SJ, Choi SJ, Li Y et al (2011) Protein-stabilized nanoemulsions and emulsions: Comparison of physicochemical stability, lipid oxidation, and lipase digestibility. J Agric Food Chem 59:415–427. https://doi.org/10.1021/jf103511v
Lee L, Hancocks R, Noble I, Norton IT (2014) Production of water-in-oil nanoemulsions using high pressure homogenisation: a study on droplet break-up. J Food Eng 131:33–37. https://doi.org/10.1016/j.jfoodeng.2014.01.024
Leong TSH, Wooster TJ, Kentish SE, Ashokkumar M (2009a) Minimising oil droplet size using ultrasonic emulsification. Ultrason Sonochem 16:721–727. https://doi.org/10.1016/j.ultsonch.2009.02.008
Leong WF, Che Man YB, Lai OM et al (2009b) Optimization of processing parameters for the preparation of phytosterol microemulsions by the solvent displacement method. J Agric Food Chem 57:8426–8433. https://doi.org/10.1021/jf901853y
Li PH, Chiang BH (2012) Process optimization and stability of d-limonene-in-water nanoemulsions prepared by ultrasonic emulsification using response surface methodology. Ultrason Sonochem 19:192–197. https://doi.org/10.1016/j.ultsonch.2011.05.017
Li Y, Teng Z, Chen P et al (2015) Enhancement of aqueous stability of allyl isothiocyanate using nanoemulsions prepared by an emulsion inversion point method. J Colloid Interface Sci 438:130–137. https://doi.org/10.1016/j.jcis.2014.09.055
Lim CJ, Basri M, Omar D et al (2012) Green nano-emulsion intervention for water-soluble glyphosate isopropylamine (IPA) formulations in controlling Eleusine indica (E. indica). Pestic Biochem Physiol 102:19–29. https://doi.org/10.1016/j.pestbp.2011.10.004
Losso JN, Khachatryan A, Ogawa M et al (2005) Random centroid optimization of phosphatidylglycerol stabilized lutein-enriched oil-in-water emulsions at acidic pH. Food Chem 92:737–744. https://doi.org/10.1016/j.foodchem.2004.12.029
Lovelyn C (2011) Current state of nanoemulsions in drug delivery. J Biomater Nanobiotechnol 2:626–639. https://doi.org/10.4236/jbnb.2011.225075
Ma Q, Davidson PM, Zhong Q (2016) Nanoemulsions of thymol and eugenol co-emulsified by lauric arginate and lecithin. Food Chem 206:167–173. https://doi.org/10.1016/j.foodchem.2016.03.065
Maddinedi SB, Mandal BK, Ranjan S, Dasgupta N (2015) Diastase assisted green synthesis of size-controllable gold nanoparticles. RSC Adv 5:26727–26733. https://doi.org/10.1039/C5RA03117F
Maher PG, Roos YH, Kilcawley KN et al (2015) Levels of pentanal and hexanal in spray dried nanoemulsions. LWT Food Sci Technol 63:1069–1075. https://doi.org/10.1016/j.lwt.2015.04.044
Malone ME, Appelqvist IAM, Norton IT (2003a) Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations. Food Hydrocolloids 17(6):763–773. https://doi.org/10.1016/S0268- 005X(03)00097-3
Malone ME, Appelqvist IAM, Norton IT (2003b) Oral behaviour of food hydrocolloids and emulsions. Part 2. Taste and aroma release. Food Hydrocolloids 17(6):775–784
Mao L, Xu D, Yang J et al (2009) Effects of small and large molecule emulsifiers on the characteristics of b-carotene nanoemulsions prepared by high pressure homogenization. Food Technol Biotechnol 47:336–342
Marcuzzo E, Sensidoni A, Debeaufort F, Voilley A (2010) Encapsulation of aroma compounds in biopolymeric emulsion based edible films to control flavour release. Carbohydr Polym 80:984–988. https://doi.org/10.1016/j.carbpol.2010.01.016
Mason TG, Wilking JN, Meleson K et al (2006) Nanoemulsions: formation, structure, and physical properties. J Phys Condens Matter 18:R635–R666
Mat Hadzir N, Basri M, Abdul Rahman MB et al (2013) Phase behaviour and formation of fatty acid esters nanoemulsions containing piroxicam. AAPS PharmSciTech 14:456–463. https://doi.org/10.1208/s12249-013-9929-1
McClements DJ (2011) Edible nanoemulsions: fabrication, properties, and functional performance. Soft Matter 7:2297
McClements DJ (2013) Edible lipid nanoparticles: digestion, absorption, and potential toxicity. Prog Lipid Res 52:409–423
McClements DJ, Rao J (2011) Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit Rev Food Sci Nutr 51:285–330. https://doi.org/10.1080/10408398.2011.559558
McClements DJ, Xiao H (2012) Potential biological fate of ingested nanoemulsions: influence of particle characteristics. Food Funct 3:202
Mei L, Zhang Z, Zhao L et al (2013) Pharmaceutical nanotechnology for oral delivery of anticancer drugs. Adv Drug Deliv Rev 65:880–890
Mozafari MR, Johnson C, Hatziantoniou S, Demetzos C (2008) Nanoliposomes and their applications in food nanotechnology. J Liposome Res 18:309–327. https://doi.org/10.1080/08982100802465941
Nazarzadeh E, Anthonypillai T, Sajjadi S (2013) On the growth mechanisms of nanoemulsions. J Colloid Interface Sci 397:154–162. https://doi.org/10.1016/j.jcis.2012.12.018
Neeru S, Saurabh Manaswita V, Sandeep Kumar S, Priya Ranjan Prasad V (2014) Consequences of lipidic nanoemulsions on membrane integrity and ultrastructural morphology of Staphylococcus aureus. Mater Res Express 1:25401. https://doi.org/10.1088/2053-1591/1/2/025401
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. 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
Park H, Han DW, Kim JW (2015) Highly stable phase change material emulsions fabricated by interfacial assembly of amphiphilic block copolymers during phase inversion. Langmuir 31:2649–2654
Patel GB, Chen W (2006) Archaeosomes as drug and vaccine nanodelivery systems. In: Nanocarrier technologies. Springer, Dordrecht, pp 17–40
Perche F, Torchilin VP (2013) Recent trends in multifunctional liposomal nanocarriers for enhanced tumor targeting. J Drug Deliv 2013:705265. https://doi.org/10.1155/2013/705265
Piorkowski DT, McClements DJ (2013) Beverage emulsions: recent developments in formulation, production, and applications. Food Hydrocoll 42:5
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
Ragelle H, Crauste-Manciet S, Seguin J et al (2012) Nanoemulsion formulation of fisetin improves bioavailability and antitumour activity in mice. Int J Pharm 427:452–459. https://doi.org/10.1016/j.ijpharm.2012.02.025
Ramalingam K, Amaechi BT, Ralph RH, Lee VA (2012) Antimicrobial activity of nanoemulsion on cariogenic planktonic and biofilm organisms. Arch Oral Biol 57:15–22. https://doi.org/10.1016/j.archoralbio.2011.07.001
Ranjan S, Ramalingam C (2016) Titanium dioxide nanoparticles induce bacterial membrane rupture by reactive oxygen species generation. Environ Chem Lett 14:1–8
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, Dasgupta N, Chinnappan S et al (2015) A novel approach to evaluate titanium dioxide nanoparticle-protein interaction through docking: an insight into mechanism of action. Proc Natl Acad Sci India – Sect B Biol Sci 87:937–943. https://doi.org/10.1007/s40011-015-0673-z
Ranjan S, Dasgupta N, Rajendran B et al (2016a) Microwave-irradiation-assisted hybrid chemical approach for titanium dioxide nanoparticle synthesis: microbial and cytotoxicological evaluation. Environ Sci Pollut Res. https://doi.org/10.1007/s11356-016-6440-8
Ranjan S, Dasgupta N, Srivastava P, Ramalingam C (2016b) A spectroscopic study on interaction between bovine serum albumin and titanium dioxide nanoparticle synthesized from microwave-assisted hybrid chemical approach. J Photochem Photobiol B Biol 161:472–481. https://doi.org/10.1016/j.jphotobiol.2016.06.015
Ranjan S, Nandita D, Lichtfouse E (2016c) Nanoscience in food and agriculture 1, 1st edn. Springer International Publishing, Cham
Ranjan S, Nandita D, Lichtfouse E (2016d) Nanoscience in food and agriculture 3, 1st edn. Springer International Publishing, Cham
Rein MJ, Renouf M, Cruz-Hernandez C et al (2013) Bioavailability of bioactive food compounds: a challenging journey to bioefficacy. Br J Clin Pharmacol 75:588–602. https://doi.org/10.1111/j.1365-2125.2012.04425.x
Ribeiro HS, Ax K, Schubert H (2003) Stability of lycopene emulsions in food systems. J Food Sci 68:2730–2734
Salvia-Trujillo L, Rojas-GraĂĽ MA, Soliva-Fortuny R, MartĂn-Belloso O (2013) Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions. Food Hydrocoll 30:401–407. https://doi.org/10.1016/j.foodhyd.2012.07.004
Sari TP, Mann B, Kumar R et al (2015) Preparation and characterization of nanoemulsion encapsulating curcumin. Food Hydrocoll 43:540–546. https://doi.org/10.1016/j.foodhyd.2014.07.011
Scheffold F, Wilking JN, Haberko J et al (2014) The jamming elasticity of emulsions stabilized by ionic surfactants. Soft Matter 10:5040–5044
Setya S, Talegonkar S, Razdan BK (2014) Nanoemulsions: formulation methods and stability aspects. World. J Pharm Pharm Sci 3:2214–2228
Shah P, Bhalodia D, Shelat P (2010) Nanoemulsion: a pharmaceutical review. Syst Rev Pharm 1:24
Shen Q, Wang Y, Zhang Y (2011) Improvement of colchicine oral bioavailability by incorporating eugenol in the nanoemulsion as an oil excipient and enhancer. Int J Nanomedicine 6:1237–1243. https://doi.org/10.2147/IJN.S20903
Shivendu R, Nandita D, Lichtfouse E (2016a) Nanoscience in food and agriculture 1, 1st edn. Springer International Publishing Switzerland, Cham
Shivendu R, Nandita D, Lichtfouse E (2016b) Nanoscience in food and agriculture 2, 1st edn. Springer International Publishing Switzerland, Cham
Shukla A, Nandita D, Shivendu R et al (2017) Nanotechnology towards prevention of anemia and osteoporosis: from concept to market. Biotechnol Biotechnol Equip. https://doi.org/10.1080/13102818.2017.1335615
Singh KK, Vingkar SK (2008) Formulation, antimalarial activity and biodistribution of oral lipid nanoemulsion of primaquine. Int J Pharm 347:136–143. https://doi.org/10.1016/j.ijpharm.2007.06.035
Singh A, Ahmad I, Akhter S et al (2013) Nanocarrier based formulation of Thymoquinone improves oral delivery: stability assessment, in vitro and in vivo studies. Colloids Surf B Biointerfaces 102:822–832. https://doi.org/10.1016/j.colsurfb.2012.08.038
Siripireddy B, Mandal BK, Shivendu R et al (2017) Nano-zirconia – evaluation of its antioxidant and anticancer activity. J Photochem Photobiol B Biol. https://doi.org/10.1016/j.jphotobiol.2017.04.004
Solans C, Iizquierdo P, Nolla J et al (2005) Nano-emulsions. Curr Opin Colloid Interface Sci 10:102–110. https://doi.org/10.1016/j.cocis.2005.06.004
Soltani S, Zakeri-Milani P, Barzegar-Jalali M, Jelvehgari M (2016) Design of eudragit RL nanoparticles by nanoemulsion method as carriers for ophthalmic drug delivery of ketotifen fumarate. Iran J Basic Med Sci 19:850–860
Sonneville-Aubrun O, Simonnet JT, L’Alloret F (2004) Nanoemulsions: a new vehicle for skincare products. Adv Colloid Interf Sci 108–109:145–149. https://doi.org/10.1016/j.cis.2003.10.026
Soottitantawat A, Yoshii H, Furuta T et al (2003) Microencapsulation by spray drying : influence of emulsion size on the retention of volatile compounds. Food Eng Phys Prop 68:2256–2262. https://doi.org/10.1111/j.1365-2621.2003.tb05756.x
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
Sun H, Liu K, Liu W et al (2012) Development and characterization of a novel nanoemulsion drug-delivery system for potential application in oral delivery of protein drugs. Int J Nanomedicine 7:5529–5543. https://doi.org/10.2147/IJN.S36071
Tabibiazar M, Davaran S, Hashemi M et al (2015) Design and fabrication of a food-grade albumin-stabilized nanoemulsion. Food Hydrocoll 44:220–228
Tadros TF (2013) Emulsion formation,stability, and rheology. In: Emulsion formation and stability, pp 1–10. https://doi.org/10.1002/9783527647941.ch1
Tadros T, Izquierdo P, Esquena J, Solans C (2004) Formation and stability of nano-emulsions. Adv Colloid Interf Sci 108–109:303–318
Tammina SK, Mandal BK, Ranjan S, Dasgupta N (2017) Cytotoxicity study of Piper nigrum seed mediated synthesized SnO2 nanoparticles towards colorectal (HCT116) and lung cancer (A549) cell lines. J Photochem Photobiol B Biol 166:158–168. https://doi.org/10.1016/j.jphotobiol.2016.11.017
Tang SY, Shridharan P, Sivakumar M (2013) Impact of process parameters in the generation of novel aspirin nanoemulsions – comparative studies between ultrasound cavitation and microfluidizer. Ultrason Sonochem 20:485–497. https://doi.org/10.1016/j.ultsonch.2012.04.005
Thanatuksorn P, Kawai K, Hayakawa M et al (2009) Improvement of the oral bioavailability of coenzyme Q10 by emulsification with fats and emulsifiers used in the food industry. LWT Food Sci Technol 42:385–390. https://doi.org/10.1016/j.lwt.2008.03.006
Torchilin VP (2012) Multifunctional nanocarriers. Adv Drug Deliv Rev 64:302–315
Tubesha Z, Ismail M (2014) Characterization and chemical stability studies for thymoquinone-rich fraction (TQRF) nanoemulsion prepared by high pressure homogenizer. PharmaNutrition 2:112
Uzun S, Kim H, Leal C, Padua GW (2016) Ethanol-induced whey protein gels as carriers for lutein droplets. Food Hydrocoll 61:426–432
Velikov KP, Velev OD (2011) Stabilization of thin films, foams, emulsions and bifluid gels with surface-active solid particles. In: Colloid stability and application in pharmacy, pp 277–306. https://doi.org/10.1002/9783527631117
Vijayalakshmi G, Mukherjee A, Chandrasekaran N (2014) Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage. Colloids Surf B Biointerfaces 114:392–397. https://doi.org/10.1016/j.colsurfb.2013.10.034
Vishwanathan R, Wilson TA, Nicolosi RJ (2009) Bioavailability of a nanoemulsion of lutein is greater than a lutein supplement. Nano Biomed Eng 1:38
Walia N, Dasgupta N, Ranjan S et al (2017) Fish oil based vitamin D nanoencapsulation by ultrasonication and bioaccessibility analysis in simulated gastro-intestinal tract. Ultrason Sonochem 39:623–635. https://doi.org/10.1016/j.ultsonch.2017.05.021
Walstra P (1999) Food emulsions: principles, practice, and techniques. Trends Food Sci Technol 10:241
Wang X, Jiang Y, Wang YW et al (2008) Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions. Food Chem 108:419–424. https://doi.org/10.1016/j.foodchem.2007.10.086
Weiss J, E a D, McClements DJ et al (2008) Solid lipid nanoparticles as delivery systems for bioactive food components. Food Biophys 3:146–154. https://doi.org/10.1007/s11483-008-9065-8
Westin UE, Boström E, Gråsjö J et al (2006) Direct nose-to-brain transfer of morphine after nasal administration to rats. Pharm Res 23:565–572. https://doi.org/10.1007/s11095-006-9534-z
Winkel C (2009) Stability of aroma chemicals. Chem Technol Flavors Fragr 244. https://doi.org/10.1002/9781444305517.ch10
Wooster TJ, Golding M, Sanguansri P (2008) Impact of oil type on nanoemulsion formation and ostwald ripening stability. Langmuir 24:12758–12765. https://doi.org/10.1021/la801685v
Wu X, Guy RH (2009) Applications of nanoparticles in topical drug delivery and in cosmetics. J Drug Deliv Sci Technol 19:371–384
Yanan L, Zhang Z, Yuan Q et al (2013) Process optimization and stability of d-limonene nanoemulsions prepared by catastrophic phase inversion method. J Food Eng 119:419–424. https://doi.org/10.1016/j.jfoodeng.2013.06.001
Yang Y, Marshall-Breton C, Leser ME et al (2012) Fabrication of ultrafine edible emulsions: comparison of high-energy and low-energy homogenization methods. Food Hydrocoll 29:398–406. https://doi.org/10.1016/j.foodhyd.2012.04.009
Youssof AME, Salem-Bekhit MM, Shakeel F et al (2016) Analysis of anti-neoplastic drug in bacterial ghost matrix, w/o/w double nanoemulsion and w/o nanoemulsion by a validated “green”liquid chromatographic method. Talanta 154:292–298
Yu H, Huang Q (2012) Improving the oral bioavailability of curcumin using novel organogel-based nanoemulsions. J Agric Food Chem 60:5373–5379. https://doi.org/10.1021/jf300609p
Yuan Y, Gao Y, Zhao J, Mao L (2008) Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions. Food Res Int 41:61–68. https://doi.org/10.1016/j.foodres.2007.09.006
Zhu X, Mason TG (2014) Nanoparticle size distributions measured by optical adaptive-deconvolution passivated-gel electrophoresis. J Colloid Interface Sci 435:67–74
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
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). Food Nanoemulsions: Stability, Benefits and Applications. 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_2
Download citation
DOI: https://doi.org/10.1007/978-981-10-6986-4_2
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)