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

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

Şelale Yalçınöz Emine Erçelebi

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.

Keywords

Nano-Scale Emulsion, Food, Applications, Bioactive Components, Encapsulation

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