4.7 Article

Nanoemulsions: Techniques for the preparation and the recent advances in their food applications

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Delivery of β-carotene to the in vitro intestinal barrier using nanoemulsions with lecithin or sodium caseinate as emulsifiers

Ariadna Gasa-Falcon et al.

Summary: The study found that the use of nanoemulsions stabilized with lecithin can enhance the bioavailability and cellular content of beta-carotene in the intestine, while nanoemulsions stabilized with sodium caseinate perform worse in comparison. Additionally, the emulsifiers in the nanoemulsions also impact the permeability and delivery of beta-carotene.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Chemistry, Multidisciplinary

Polyglycerol Ester-Based Low Energy Nanoemulsions with Red Raspberry Seed Oil and Fruit Extracts: Formulation Development toward Effective In Vitro/In Vivo Bioperformance

Ana Gledovic et al.

Summary: This study successfully developed biocompatible oil-in-water nanoemulsions based on polyglycerol esters as carriers for natural active ingredients such as red raspberry seed oil and fruit extracts. The nanoemulsions showed promising antioxidant activity, selective cytotoxicity towards malignant melanoma cells, and significant improvement in skin hydration in human volunteers.

NANOMATERIALS (2021)

Article

Efficiency of Red Onion Peel Extract Capsules on Obesity and Blood Sugar

Khaled F. Mahmoud et al.

Pakistan Journal of Biological Sciences (2021)

Article Pharmacology & Pharmacy

Water-in-Oil Nano-Emulsions Prepared by Spontaneous Emulsification: New Insights on the Formulation Process

Salman Akram et al.

Summary: Nano-emulsions are stable suspensions of nano-scaled droplets with high loading capacities, typically used for various purposes such as formulation processes and loading capabilities. While direct nano-emulsions have been extensively studied, reverse nano-emulsion technology shows promise as an alternative for drug delivery systems, offering advantages like spontaneous emulsification and improved loading capabilities.

PHARMACEUTICS (2021)

Article Food Science & Technology

Optimization of ultrasonication curcumin-hydroxylated lecithin nanoemulsions using response surface methodology

Hugo Espinosa-Andrews et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

Article Food Science & Technology

Citral nanoemulsion incorporated edible coating to extend the shelf life of fresh cut pineapples

Anand Prakash et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Chemistry, Applied

Food grade nanoemulsions preparation by rotor-stator homogenization

Dilek Gazolu-Rusanova et al.

FOOD HYDROCOLLOIDS (2020)

Article Food Science & Technology

Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream

Nameer Khairullah Mohammed et al.

FOOD SCIENCE & NUTRITION (2020)

Review Food Science & Technology

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones-A review

Ilyes Dammak et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

Article Food Science & Technology

Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices

Roberta Bento et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)

Article Food Science & Technology

Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

Jiseon Lee et al.

FOOD SCIENCE OF ANIMAL RESOURCES (2020)

Review Chemistry, Multidisciplinary

Nanoemulsions in food: market demand

Nandita Dasgupta et al.

ENVIRONMENTAL CHEMISTRY LETTERS (2019)

Article Food Science & Technology

Essential oil nanoemulsions: antibacterial activity in contaminated fruit juices

Jonathan Sampath Franklyne et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

Synthesis, characterization and cellular mineral absorption of nanoemulsions of Rhododendron arboreum flower extracts stabilized with gum arabic

Prince Chawla et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

Article Food Science & Technology

Antimicrobial activity of nanoemulsions of cinnamon, rosemary, and oregano essential oils on fresh celery

Monica Davila-Rodriguez et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

Antimicrobial activity of cinnamon oil nanoemulsion against Listeria monocytogenes and Salmonella spp. on melons

Sumit Kumar Paudel et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Review Engineering, Chemical

Nanoemulsions: Factory for Food, Pharmaceutical and Cosmetics

Nor Azrini Nadiha Azmi et al.

PROCESSES (2019)

Article Biochemistry & Molecular Biology

Pea Protein for Hempseed Oil Nanoemulsion Stabilization

Maciej Jarzebski et al.

MOLECULES (2019)

Review Food Science & Technology

Nanoemulsions: Synthesis, Characterization, and Application in Bio-Based Active Food Packaging

Paula J. P. Espitia et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

Review Biotechnology & Applied Microbiology

An overview of nanoemulsion: concepts of development and cosmeceutical applications

Nur Haziqah Che Marzuki et al.

BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT (2019)

Article Chemistry, Multidisciplinary

Preparation of Functional Yoghurt Fortified with Fish Oil-In-Water Nanoemulsion

S. F. Hamed et al.

EGYPTIAN JOURNAL OF CHEMISTRY (2019)

Review Chemistry, Multidisciplinary

Encapsulation of bioactive compounds using nanoemulsions

D. H. Lohith Kumar et al.

ENVIRONMENTAL CHEMISTRY LETTERS (2018)

Review Chemistry, Physical

Improving emulsion formation, stability and performance using mixed emulsifiers: A review

David Julian McClements et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2018)

Article Chemistry, Physical

Preparation of oil-in-water nanoemulsions at large-scale using premix membrane emulsification and Shirasu Porous Glass (SPG) membranes

Oceane Alliod et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2018)

Review Chemistry, Physical

Production, properties, and applications of solid self-emulsifying delivery systems (S-SEDS) in the food and pharmaceutical industries

Antnia Goncalves et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2018)

Article Chemistry, Applied

Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets

Entsar S. Abdou et al.

FOOD HYDROCOLLOIDS (2018)

Article Chemistry, Physical

Effect of magnetic field treatment on interfacial tension of CTAB nano-emulsion: Developing a novel agent for enhanced oil recovery

Amir Hossein Saeedi Dehaghani et al.

JOURNAL OF MOLECULAR LIQUIDS (2018)

Article Food Science & Technology

Nanoemulsion based alginate organic coating for shelf life extension of okra

Gajanan Gundewadi et al.

FOOD PACKAGING AND SHELF LIFE (2018)

Article Biochemistry & Molecular Biology

Fabrication, characterization and stability of oil in water nano-emulsions produced by apricot gum-pectin complexes

Omid Shamsara et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Article Nanoscience & Nanotechnology

Formulation, development, and optimization of a novel octyldodecanol-based nanoemulsion for transdermal delivery of ceramide IIIB

Runping Su et al.

INTERNATIONAL JOURNAL OF NANOMEDICINE (2017)

Article Agriculture, Multidisciplinary

Eugenol Nanoemulsion Stabilized with Zein and Sodium Caseinate by Self-Assembly

Lei Wang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Review Chemistry, Multidisciplinary

Nanoemulsion: Concepts, development and applications in drug delivery

Yuvraj Singh et al.

JOURNAL OF CONTROLLED RELEASE (2017)

Article Food Science & Technology

Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pate

Marilia Moraes-Lovison et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Article Food Science & Technology

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

David Julian McClements et al.

Annual Review of Food Science and Technology (2017)

Article Food Science & Technology

Nanoemulsions as edible coatings

Alejandra Acevedo-Fani et al.

CURRENT OPINION IN FOOD SCIENCE (2017)

Review Chemistry, Applied

Nanoemulsion: process selection and application in cosmetics - a review

M. N. Yukuyama et al.

INTERNATIONAL JOURNAL OF COSMETIC SCIENCE (2016)

Review Food Science & Technology

Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods

Jennifer S. Komaiko et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)

Review Chemistry, Physical

Nanoemulsions: formation, properties and applications

Ankur Gupta et al.

SOFT MATTER (2016)

Article Pharmacology & Pharmacy

Development of pectin nanoparticles through mechanical homogenization for dissolution enhancement of itraconazole

Kanokporn Burapapadh et al.

ASIAN JOURNAL OF PHARMACEUTICAL SCIENCES (2016)

Article Food Science & Technology

Progress in natural emulsifiers for utilization in food emulsions

Bengu Ozturk et al.

CURRENT OPINION IN FOOD SCIENCE (2016)

Article Pharmacology & Pharmacy

Nanoemulsions produced by rotor-stator high speed stirring

Patrik Scholz et al.

INTERNATIONAL JOURNAL OF PHARMACEUTICS (2015)

Proceedings Paper Engineering, Multidisciplinary

Formation of nanoemulsions by stirred media milling

Jochen Schmidt et al.

NEW PARADIGM OF PARTICLE SCIENCE AND TECHNOLOGY, PROCEEDINGS OF THE 7TH WORLD CONGRESS ON PARTICLE TECHNOLOGY (2015)

Review Food Science & Technology

FUNCTIONAL MECHANISMS OF PROBIOTICS

Bijender Kumar Bajaj et al.

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES (2015)

Article Biophysics

Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage

Vijayalakshmi Ghosh et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2014)

Article Chemistry, Applied

Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems

Mariarenata Sessa et al.

FOOD CHEMISTRY (2014)

Review Chemistry, Applied

Beverage emulsions: Recent developments in formulation, production, and applications

Daniel T. Piorkowski et al.

FOOD HYDROCOLLOIDS (2014)

Article Food Science & Technology

The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle

Katie E. Lane et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)

Review Engineering, Chemical

Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities

Randy Adjonu et al.

JOURNAL OF FOOD ENGINEERING (2014)

Article Food Science & Technology

Nanotechnology for increased micronutrient bioavailability

Iris J. Joye et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)

Review Food Science & Technology

Nanoemulsions for Food Applications: Development and Characterization

Helder Daniel Silva et al.

FOOD AND BIOPROCESS TECHNOLOGY (2012)

Article Engineering, Chemical

Flaxseed oil - Whey protein isolate emulsions: Effect of high pressure homogenization

K. R. Kuhn et al.

JOURNAL OF FOOD ENGINEERING (2012)

Article Engineering, Chemical

Membrane emulsification: A promising alternative for vitamin E encapsulation within nano-emulsion

Abdallah Laouini et al.

JOURNAL OF MEMBRANE SCIENCE (2012)

Article Chemistry, Physical

Nanoemulsions versus microemulsions: terminology, differences, and similarities

David Julian McClements

SOFT MATTER (2012)

Review Food Science & Technology

Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

David Julian McClements et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)

Review Chemistry, Physical

Edible nanoemulsions: fabrication, properties, and functional performance

David Julian McClements

SOFT MATTER (2011)

Article Chemistry, Multidisciplinary

Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability

Tim J. Wooster et al.

LANGMUIR (2008)

Review Physics, Condensed Matter

Nanoemulsions: formation, structure, and physical properties

T. G. Mason et al.

JOURNAL OF PHYSICS-CONDENSED MATTER (2006)

Article Food Science & Technology

Nano-emulsion production by sonication and microfluidization - A comparison

Seid Mahdi Jafari et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2006)

Article Food Science & Technology

Growth and survival of probiotic bacteria in reconstituted whey

I Drgalic et al.

Article Chemistry, Physical

Formation and stability of nano-emulsions

T Tadros et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2004)

Article Food Science & Technology

Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage

CG Vinderola et al.

FOOD RESEARCH INTERNATIONAL (2000)