Development and incorporation of nanoemulsions in food

Antonio de Jesus Cenobio-Galindo, Rafael G. Campos-Montiel, Rubén Jiménez-Alvarado, Isaac Almaraz-Buendía, Gabriela Medina-Pérez, Fabián Fernández-Luqueño


Currently, nanoencapsulation of bioactive compounds is promising, and is one of the methods that has been proven very effective. The development of food-grade nanoemulsions is in a state of constant innovation due to the interesting features that this method of encapsulation has, such as small droplet size, kinetic stability and appearance. With this technology, it is possible to control some food properties, such as texture, taste and stability. In this article, we present a review of the most commonly used methods in the creation of nanoemulsions, the recent developments of these dispersions, the relevant applications of nanoemulsions in food matrices, the most commonly used food-grade materials and the functionality of nanoemulsions, which are designed primarily to encapsulate compounds with biological activity. Nanoemulsions have been shown to be effective in preventing degradation and improving the bioavailability of bioactive compounds, such as oil-soluble vitamins, antimicrobials, flavours and antioxidants. At the end of this article, facts of interest about acceptance issues and nanotechnology regulatory policies in the food industry are presented.


shelf life; antimicrobial; essential oils; encapsulation

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