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An Overview of Nano-Scale Food Emulsions: A Mini Review

Year 2017, Volume: 1 Issue: 2, 41 - 46, 30.11.2017

Abstract

Emulsions
with droplet size in the nanometric scale (typically in the range of 20-200 nm,
or milky up to 500 nm) are often referred in the literature as miniemulsions, nano-emulsions,
ultrafine emulsions, submicron emulsions, emulsoids, unstable microemulsions
etc. Due to their characteristic size, nano-scale emulsions appear transparent
or translucent to the naked eye. They possess the ability of incorporation into
optically transparent products, which gives the great potential of increasing
bioavailability of lipophilic functional substances, that is,  nano-sized emulsions can be used in encapsulating
of bioactive components, being as a carrier for
bioactive components,
and preventing their degradation.  Recently, nano-scale emulsions are also
attracting increasing attention due to their characteristic feature of kinetic
stability.
 A kinetic stability
that lasts for months, stability against dilution or even against temperature
changes, totally unlike the (thermodinamically stable) microemulsions. These
properties make nano-scale emulsions of great interest for fundamental studies
of food, medical and pharmaceutical industries.
The aim of this study is to present a mini-review on properties of
nano-scale emulsions, and
an overview of nano-scale food
emulsion.

References

  • [1]. M. Porras, C. Solans, C. González, and J.M. Gutiérrez, "Properties of water-in-oil (W/O) nano-emulsions prepared by a low-energy emulsification method," Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol. 324(1-3), pp. 181-188, 2008.
  • [2]. C.M. Pey, A. Maestro, I. Solé, C. González, C. Solans, and J.M. Gutiérrez, "Optimization of nano-emulsions prepared by low-energy emulsification methods at constant temperature using a factorial design study," Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol. 288(1-3), pp. 144-150, 2006.
  • [3]. C. Solans, P. Izquierdo, J. Nolla, N. Azemar, and M. Garciacelma, "Nano-emulsions," Current Opinion in Colloid & Interface Science, vol. 10(3-4), pp. 102-110, 2005.
  • [4]. J.V. Henry, P.J. Fryer, W.J. Frith, and I.T. Norton, "Emulsification mechanism and storage instabilities of hydrocarbon-in-water sub-micron emulsions stabilised with Tweens (20 and 80), Brij 96v and sucrose monoesters," Journal of colloid and interface science, vol. 338(1), pp. 201-206, 2009.
  • [5]. J.M. Gutiérrez, C. González, A. Maestro, I. Solè, C.M. Pey, and J. Nolla, "Nano-emulsions: New applications and optimization of their preparation," Current Opinion in Colloid & Interface Science, vol. 13(4), pp. 245-251, 2008.
  • [6]. N. Anton, J.P. Benoit, and P. Saulnier, "Design and production of nanoparticles formulated from nano-emulsion templates-a review," J Control Release, vol. 128(3), pp. 185-199, 2008.
  • [7]. T. Tadros, P. Izquierdo, J. Esquena, and C. Solans, "Formation and stability of nano-emulsions," Adv Colloid Interface Sci, vol. 108-109, pp. 303-318, 2004.
  • [8]. H.D. Silva, M.Â. Cerqueira, and A.A. Vicente, "Nanoemulsions for food applications: development and characterization," Food and Bioprocess Technology, vol. 5(3), pp. 854-867, 2012.
  • [9]. M.M. Fryd and T.G. Mason, "Advanced nanoemulsions," Annu Rev Phys Chem, vol. 63, pp. 493-518, 2012.
  • [10]. M.Y. Koroleva and E.V. Yurtov, "Nanoemulsions: the properties, methods of preparation and promising applications," Russian Chemical Reviews, vol. 81(1), pp. 21-43, 2012.
  • [11]. S. Abbas, K. Hayat, E. Karangwa, M. Bashari, and X. Zhang, "An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions," Food Engineering Reviews, vol. 5(3), pp. 139-157, 2013.
  • [12]. N.A. Camino, C.C. Sánchez, J.M. Rodríguez Patino, and A.M.R. Pilosof, "Hydroxypropylmethylcellulose at the oil–water interface. Part I. Bulk behaviour and dynamic adsorption as affected by pH," Food Hydrocolloids, vol. 25(1), pp. 1-11, 2011.
  • [13]. J. Rao and D.J. McClements, "Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil," Food Hydrocolloids, vol. 25(6), pp. 1413-1423, 2011.
  • [14]. S.J. Choi, E.A. Decker, L. Henson, L.M. Popplewell, H. Xiao, and D.J. McClements, "Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition," Food Research International, vol. 44(9), pp. 3006-3012, 2011.
  • [15]. C. Qian and D.J. McClements, "Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size," Food Hydrocolloids, vol. 25(5), pp. 1000-1008, 2011.
  • [16]. J. Rao and D.J. McClements, "Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stability," Food Hydrocolloids, vol. 29(2), pp. 326-334, 2012.
  • [17]. J. Rao and D.J. McClements, "Lemon oil solubilization in mixed surfactant solutions: Rationalizing microemulsion & nanoemulsion formation," Food Hydrocolloids, vol. 26(1), pp. 268-276, 2012.
  • [18]. Y. Yang, C. Marshall-Breton, M.E. Leser, A.A. Sher, and D.J. McClements, "Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methods," Food Hydrocolloids, vol. 29(2), pp. 398-406, 2012.
  • [19]. O. Kaltsa, C. Michon, S. Yanniotis, and I. Mandala, "Ultrasonic energy input influence omicronn the production of sub-micron o/w emulsions containing whey protein and common stabilizers," Ultrason Sonochem, vol. 20(3), pp. 881-891, 2013.
  • [20]. D.J. McClements, "Nanoemulsion-based oral delivery systems for lipophilic bioactive components: nutraceuticals and pharmaceuticals," Therapeutic delivery, vol. 4(7), pp. 841-857, 2013.
  • [21]. Y. Yuan, Y. Gao, J. Zhao, and L. Mao, "Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions," Food Research International, vol. 41(1), pp. 61-68, 2008.
  • [22]. L. Mao, D. Xu, J. Yang, F. Yuan, Y. Gao, and J. Zhao, "Effects of small and large molecule emulsifiers on the characteristics of b-carotene nanoemulsions prepared by high pressure homogenization," Food Technology and Biotechnology, vol. 47(3), pp. 336-342, 2009.
  • [23]. H.D. Silva, M.A. Cerqueira, B.W.S. Souza, C. Ribeiro, M.C. Avides, M.A.C. Quintas, J.S.R. Coimbra, M.G. Carneiro-da-Cunha, and A.A. Vicente, "Nanoemulsions of β-carotene using a high-energy emulsification–evaporation technique," Journal of Food Engineering, vol. 102(2), pp. 130-135, 2011.
  • [24]. B.-S. Chu, S. Ichikawa, S. Kanafusa, and M. Nakajima, "Preparation and characterization of β-carotene nanodispersions prepared by solvent displacement technique," Journal of agricultural and food chemistry, vol. 55(16), pp. 6754-6760, 2007.
  • [25]. C. Tan and M. Nakajima, "β-Carotene nanodispersions: preparation, characterization and stability evaluation," Food Chemistry, vol. 92(4), pp. 661-671, 2005.
  • [26]. L. Mei, S.J. Choi, J. Alamed, L. Henson, M. Popplewell, D.J. McClements, and E.A. Decker, "Citral stability in oil-in-water emulsions with solid or liquid octadecane," Journal of agricultural and food chemistry, vol. 58(1), pp. 533-536, 2009.
  • [27]. S.J. Choi, E.A. Decker, L. Henson, L.M. Popplewell, and D.J. McClements, "Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin," Journal of agricultural and food chemistry, vol. 57(23), pp. 11349-11353, 2009.
  • [28]. J. Rao and D.J. McClements, "Formation of flavor oil microemulsions, nanoemulsions and emulsions: influence of composition and preparation method," Journal of agricultural and food chemistry, vol. 59(9), pp. 5026-5035, 2011.
  • [29]. P.H. Li and B.H. Chiang, "Process optimization and stability of D-limonene-in-water nanoemulsions prepared by ultrasonic emulsification using response surface methodology," Ultrason Sonochem, vol. 19(1), pp. 192-197, 2012.
  • [30]. S. Mayer, J. Weiss, and D.J. McClements, "Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stability," J Colloid Interface Sci, vol. 402, pp. 122-130, 2013.
  • [31]. K. Chalothorn and W. Warisnoicharoen, "Ultrasonic Emulsification of Whey Protein Isolate-Stabilized Nanoemulsions Containing Omega-3 Oil from Plant Seed," American Journal of Food Technology, vol. 7(9), pp. 532-541, 2012.
  • [32]. V. Ghosh, A. Mukherjee, and N. Chandrasekaran, "Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity," Ultrasonics sonochemistry, vol. 20(1), pp. 338-344, 2013.
  • [33]. V. Ghosh, S. Saranya, A. Mukherjee, and N. Chandrasekaran, "Cinnamon oil nanoemulsion formulation by ultrasonic emulsification: investigation of its bactericidal activity," Journal of nanoscience and nanotechnology, vol. 13(1), pp. 114-122, 2013.
  • [34]. R. Liang, S. Xu, C.F. Shoemaker, Y. Li, F. Zhong, and Q. Huang, "Physical and antimicrobial properties of peppermint oil nanoemulsions," Journal of agricultural and food chemistry, vol. 60(30), pp. 7548-7555, 2012.
  • [35]. K. Ziani, Y. Chang, L. McLandsborough, and D.J. McClements, "Influence of surfactant charge on antimicrobial efficacy of surfactant-stabilized thyme oil nanoemulsions," Journal of agricultural and food chemistry, vol. 59(11), pp. 6247-6255, 2011.
  • [36]. L. Salvia-Trujillo, M.A. Rojas-Graü, R. Soliva-Fortuny, and O. Martín-Belloso, "Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsions," Food Control, vol. 37, pp. 292-297, 2014.
Year 2017, Volume: 1 Issue: 2, 41 - 46, 30.11.2017

Abstract

References

  • [1]. M. Porras, C. Solans, C. González, and J.M. Gutiérrez, "Properties of water-in-oil (W/O) nano-emulsions prepared by a low-energy emulsification method," Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol. 324(1-3), pp. 181-188, 2008.
  • [2]. C.M. Pey, A. Maestro, I. Solé, C. González, C. Solans, and J.M. Gutiérrez, "Optimization of nano-emulsions prepared by low-energy emulsification methods at constant temperature using a factorial design study," Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol. 288(1-3), pp. 144-150, 2006.
  • [3]. C. Solans, P. Izquierdo, J. Nolla, N. Azemar, and M. Garciacelma, "Nano-emulsions," Current Opinion in Colloid & Interface Science, vol. 10(3-4), pp. 102-110, 2005.
  • [4]. J.V. Henry, P.J. Fryer, W.J. Frith, and I.T. Norton, "Emulsification mechanism and storage instabilities of hydrocarbon-in-water sub-micron emulsions stabilised with Tweens (20 and 80), Brij 96v and sucrose monoesters," Journal of colloid and interface science, vol. 338(1), pp. 201-206, 2009.
  • [5]. J.M. Gutiérrez, C. González, A. Maestro, I. Solè, C.M. Pey, and J. Nolla, "Nano-emulsions: New applications and optimization of their preparation," Current Opinion in Colloid & Interface Science, vol. 13(4), pp. 245-251, 2008.
  • [6]. N. Anton, J.P. Benoit, and P. Saulnier, "Design and production of nanoparticles formulated from nano-emulsion templates-a review," J Control Release, vol. 128(3), pp. 185-199, 2008.
  • [7]. T. Tadros, P. Izquierdo, J. Esquena, and C. Solans, "Formation and stability of nano-emulsions," Adv Colloid Interface Sci, vol. 108-109, pp. 303-318, 2004.
  • [8]. H.D. Silva, M.Â. Cerqueira, and A.A. Vicente, "Nanoemulsions for food applications: development and characterization," Food and Bioprocess Technology, vol. 5(3), pp. 854-867, 2012.
  • [9]. M.M. Fryd and T.G. Mason, "Advanced nanoemulsions," Annu Rev Phys Chem, vol. 63, pp. 493-518, 2012.
  • [10]. M.Y. Koroleva and E.V. Yurtov, "Nanoemulsions: the properties, methods of preparation and promising applications," Russian Chemical Reviews, vol. 81(1), pp. 21-43, 2012.
  • [11]. S. Abbas, K. Hayat, E. Karangwa, M. Bashari, and X. Zhang, "An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions," Food Engineering Reviews, vol. 5(3), pp. 139-157, 2013.
  • [12]. N.A. Camino, C.C. Sánchez, J.M. Rodríguez Patino, and A.M.R. Pilosof, "Hydroxypropylmethylcellulose at the oil–water interface. Part I. Bulk behaviour and dynamic adsorption as affected by pH," Food Hydrocolloids, vol. 25(1), pp. 1-11, 2011.
  • [13]. J. Rao and D.J. McClements, "Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil," Food Hydrocolloids, vol. 25(6), pp. 1413-1423, 2011.
  • [14]. S.J. Choi, E.A. Decker, L. Henson, L.M. Popplewell, H. Xiao, and D.J. McClements, "Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition," Food Research International, vol. 44(9), pp. 3006-3012, 2011.
  • [15]. C. Qian and D.J. McClements, "Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size," Food Hydrocolloids, vol. 25(5), pp. 1000-1008, 2011.
  • [16]. J. Rao and D.J. McClements, "Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stability," Food Hydrocolloids, vol. 29(2), pp. 326-334, 2012.
  • [17]. J. Rao and D.J. McClements, "Lemon oil solubilization in mixed surfactant solutions: Rationalizing microemulsion & nanoemulsion formation," Food Hydrocolloids, vol. 26(1), pp. 268-276, 2012.
  • [18]. Y. Yang, C. Marshall-Breton, M.E. Leser, A.A. Sher, and D.J. McClements, "Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methods," Food Hydrocolloids, vol. 29(2), pp. 398-406, 2012.
  • [19]. O. Kaltsa, C. Michon, S. Yanniotis, and I. Mandala, "Ultrasonic energy input influence omicronn the production of sub-micron o/w emulsions containing whey protein and common stabilizers," Ultrason Sonochem, vol. 20(3), pp. 881-891, 2013.
  • [20]. D.J. McClements, "Nanoemulsion-based oral delivery systems for lipophilic bioactive components: nutraceuticals and pharmaceuticals," Therapeutic delivery, vol. 4(7), pp. 841-857, 2013.
  • [21]. Y. Yuan, Y. Gao, J. Zhao, and L. Mao, "Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions," Food Research International, vol. 41(1), pp. 61-68, 2008.
  • [22]. L. Mao, D. Xu, J. Yang, F. Yuan, Y. Gao, and J. Zhao, "Effects of small and large molecule emulsifiers on the characteristics of b-carotene nanoemulsions prepared by high pressure homogenization," Food Technology and Biotechnology, vol. 47(3), pp. 336-342, 2009.
  • [23]. H.D. Silva, M.A. Cerqueira, B.W.S. Souza, C. Ribeiro, M.C. Avides, M.A.C. Quintas, J.S.R. Coimbra, M.G. Carneiro-da-Cunha, and A.A. Vicente, "Nanoemulsions of β-carotene using a high-energy emulsification–evaporation technique," Journal of Food Engineering, vol. 102(2), pp. 130-135, 2011.
  • [24]. B.-S. Chu, S. Ichikawa, S. Kanafusa, and M. Nakajima, "Preparation and characterization of β-carotene nanodispersions prepared by solvent displacement technique," Journal of agricultural and food chemistry, vol. 55(16), pp. 6754-6760, 2007.
  • [25]. C. Tan and M. Nakajima, "β-Carotene nanodispersions: preparation, characterization and stability evaluation," Food Chemistry, vol. 92(4), pp. 661-671, 2005.
  • [26]. L. Mei, S.J. Choi, J. Alamed, L. Henson, M. Popplewell, D.J. McClements, and E.A. Decker, "Citral stability in oil-in-water emulsions with solid or liquid octadecane," Journal of agricultural and food chemistry, vol. 58(1), pp. 533-536, 2009.
  • [27]. S.J. Choi, E.A. Decker, L. Henson, L.M. Popplewell, and D.J. McClements, "Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin," Journal of agricultural and food chemistry, vol. 57(23), pp. 11349-11353, 2009.
  • [28]. J. Rao and D.J. McClements, "Formation of flavor oil microemulsions, nanoemulsions and emulsions: influence of composition and preparation method," Journal of agricultural and food chemistry, vol. 59(9), pp. 5026-5035, 2011.
  • [29]. P.H. Li and B.H. Chiang, "Process optimization and stability of D-limonene-in-water nanoemulsions prepared by ultrasonic emulsification using response surface methodology," Ultrason Sonochem, vol. 19(1), pp. 192-197, 2012.
  • [30]. S. Mayer, J. Weiss, and D.J. McClements, "Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stability," J Colloid Interface Sci, vol. 402, pp. 122-130, 2013.
  • [31]. K. Chalothorn and W. Warisnoicharoen, "Ultrasonic Emulsification of Whey Protein Isolate-Stabilized Nanoemulsions Containing Omega-3 Oil from Plant Seed," American Journal of Food Technology, vol. 7(9), pp. 532-541, 2012.
  • [32]. V. Ghosh, A. Mukherjee, and N. Chandrasekaran, "Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity," Ultrasonics sonochemistry, vol. 20(1), pp. 338-344, 2013.
  • [33]. V. Ghosh, S. Saranya, A. Mukherjee, and N. Chandrasekaran, "Cinnamon oil nanoemulsion formulation by ultrasonic emulsification: investigation of its bactericidal activity," Journal of nanoscience and nanotechnology, vol. 13(1), pp. 114-122, 2013.
  • [34]. R. Liang, S. Xu, C.F. Shoemaker, Y. Li, F. Zhong, and Q. Huang, "Physical and antimicrobial properties of peppermint oil nanoemulsions," Journal of agricultural and food chemistry, vol. 60(30), pp. 7548-7555, 2012.
  • [35]. K. Ziani, Y. Chang, L. McLandsborough, and D.J. McClements, "Influence of surfactant charge on antimicrobial efficacy of surfactant-stabilized thyme oil nanoemulsions," Journal of agricultural and food chemistry, vol. 59(11), pp. 6247-6255, 2011.
  • [36]. L. Salvia-Trujillo, M.A. Rojas-Graü, R. Soliva-Fortuny, and O. Martín-Belloso, "Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsions," Food Control, vol. 37, pp. 292-297, 2014.
There are 36 citations in total.

Details

Primary Language English
Journal Section Article
Authors

Şelale Yalçınöz This is me

Emine Erçelebi

Publication Date November 30, 2017
Published in Issue Year 2017 Volume: 1 Issue: 2

Cite

APA Yalçınöz, Ş., & Erçelebi, E. (2017). An Overview of Nano-Scale Food Emulsions: A Mini Review. Eurasian Journal of Food Science and Technology, 1(2), 41-46.
AMA Yalçınöz Ş, Erçelebi E. An Overview of Nano-Scale Food Emulsions: A Mini Review. EJFST. November 2017;1(2):41-46.
Chicago Yalçınöz, Şelale, and Emine Erçelebi. “An Overview of Nano-Scale Food Emulsions: A Mini Review”. Eurasian Journal of Food Science and Technology 1, no. 2 (November 2017): 41-46.
EndNote Yalçınöz Ş, Erçelebi E (November 1, 2017) An Overview of Nano-Scale Food Emulsions: A Mini Review. Eurasian Journal of Food Science and Technology 1 2 41–46.
IEEE Ş. Yalçınöz and E. Erçelebi, “An Overview of Nano-Scale Food Emulsions: A Mini Review”, EJFST, vol. 1, no. 2, pp. 41–46, 2017.
ISNAD Yalçınöz, Şelale - Erçelebi, Emine. “An Overview of Nano-Scale Food Emulsions: A Mini Review”. Eurasian Journal of Food Science and Technology 1/2 (November 2017), 41-46.
JAMA Yalçınöz Ş, Erçelebi E. An Overview of Nano-Scale Food Emulsions: A Mini Review. EJFST. 2017;1:41–46.
MLA Yalçınöz, Şelale and Emine Erçelebi. “An Overview of Nano-Scale Food Emulsions: A Mini Review”. Eurasian Journal of Food Science and Technology, vol. 1, no. 2, 2017, pp. 41-46.
Vancouver Yalçınöz Ş, Erçelebi E. An Overview of Nano-Scale Food Emulsions: A Mini Review. EJFST. 2017;1(2):41-6.

Eurasian Journal of Food Science and Technology (EJFST)   e-ISSN: 2667-4890   Web: https://dergipark.org.tr/en/pub/ejfst   e-mail: foodsciencejournal@gmail.com