Emulsions

Alexandru Grumezescu

• Publisher: Academic Press
• Year: 2016
• Print ISBN: 9780128043066
• eBook ISBN: 9780128043776
• Topic: Biological Sciences
• Subtopic: Biotechnology
• Index: Biological Sciences

Emulsions, the third volume of the Nanotechnology in the Food Industry series, is an invaluable resource for anyone in the food industry who needs the most recent information about scientific advances in nanotechnology on this topic. This volume focuses on basic and advanced knowledge about nanoemulsion, and presents an overview of the production methods, materials (solvents, emulsifiers, and functional ingredients), and current analytical techniques that can be used for the identification and characterization of nanoemulsions. The book also discusses the applications of nanoemulsion with special emphasis on systems suitable for utilization within the food industry. This book is useful to a wide audience of food science research professionals and students who are doing research in this field, as well as others interested in recent nanotechnological progress worldwide. - Presents fundamentals of nanoemulsions, methods of preparation (high-energy and low-energy techniques), and applications in the food industry - Includes research studies of nanoemulsification technology to improve bioavailability of food ingredients and research analysis - Offers benefits and methods of risk assessment to ensure food safety - Presents cutting-edge encapsulating systems to improve the quality of functional compounds - Provides a variety of methods, such as high-shear stirring, high-pressure homogenizers, self-emulsification, phase transitions and phase-inversion, to further research in this field

1

Nanoemulsions for food: properties, production, characterization, and applications

Weiping Jin^*

Wei Xu^*

Hongshan Liang^*

Yan Li^*,**

Shilin Liu^*,**

Bin Li^*,**
* College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
^** Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China

Abstract

With the increasing demand for healthier and safer food products, more and more attention has been paid to the utilization of nanotechnology to encapsulate, protect, and deliver functional compounds. Nanoemulsion technology is particularly suited as the delivery and encapsulation systems for functional compounds, which have more potential advantages than conventional emulsions. This chapter presents an overview of nanoemulsions, covering the basic knowledge, production methods, characterization techniques, and the applications in the food industry.

Keywords

emulsion

functional food

surfactant

oil

nanoemulsion

1. Introduction

An online literature survey, using database provided by “Web of Science” (Thomson Reuters), reveals that the terminology of “nanoemulsion” first appeared in 1996 (McClements, 2012). In the past 20 years, nanoemulsions have aroused great interest among researchers. More than 5000 items related to nanoemulsions have been published up to now. After 2008, a tremendous increase of published research is observed (Fig. 1.1a). The number of publications through 2014 is around 3 times higher than that through 2008. In the first half of 2015, the amount of publications reached 200, predicting a new climax of publications at the end of 2015.

Figure 1.1 Number of published items per year including nanoemulsion (a) and food-related nanoemulsion (b) using statistics database from “Web of Science” (Thomson Reuters).

The majority of publications about nanoemulsions focus on their application in the preparation of polymeric nanoparticles or action as a nanoreactor due to their small droplet size, long-term stability, and high relative surface areas (Solans et al., 2005). Nevertheless, among the publications of nanoemulsions, food-related items are still fewer (Fig. 1.1b). But it displays a prospect for high-sustained growth. Utilizing emulsion technology to create broad applications, such as milk, soft drinks, nutriceuticals fortification, has been developed in the food industry (McClements and Rao, 2011; McClements, 2010). The application of emulsion technology in the food field can design new structures of products and control physicochemical properties, such as texture, taste, flavor, and stability. Furthermore, nanoemulsions have been proven to be considerable delivery systems for encapsulating, protecting, a...

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Series Foreword
• Series Preface
• Volume Preface
• 1: Nanoemulsions for food: properties, production, characterization, and applications
• 2: Preparation of nanomaterials for food applications using membrane emulsification and membrane mixing
• 3: Nanoemulsions containing unsaturated fatty acid concentrates
• 4: Nanoformulations of polyphenols for prevention and treatment of cardiovascular and metabolic disorders
• 5: Nanoemulsion: preparation and its application in food industry
• 6: Formation and properties of nanoemulsions
• 7: Application of nanoemulsion technology for encapsulation and release of lipophilic bioactive compounds in food
• 8: Gelation in nanoemulsion: structure formation and rheological behavior
• 9: Nanoemulsion-based delivery systems: preparation and application in the food industry
• 10: Biopolymers-embedded nanoemulsions and other nanotechnological approaches for safety, quality, and storability enhancement of food products: active edible coatings and films
• 11: Nanoemulsions as potential delivery systems for bioactive compounds in food systems: preparation, characterization, and applications in food industry
• 12: Production, stability and application of micro- and nanoemulsion in food production and the food processing industry
• 13: Nanostructural characterization of food grade microemulsions: ultrasonic resonator technology
• 14: Application of self-emulsifying delivery systems for effective delivery of nutraceuticals
• 15: The synthesis and application of vitamins in nanoemulsion delivery systems
• 16: Emulsified protein filaments: types, preparation, nutritional, functional, and biological properties of mayonnaise
• 17: Trends and methods for nanobased delivery for nutraceuticals
• 18: Nanoemulsions as delivery vehicles for food and pharmaceuticals
• 19: Nanoemulsions: an emerging technology in the food industry
• 20: Scientometric overview regarding nanoemulsions used in the food industry
• Subject index