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JOURNALS || ASIO Journal of Microbiology, Food Science & Biotechnological Innovations (ASIO-JMFSBI) [ISSN: 2455-3751]
AN OVERVIEW OF PROSPECTIVE APPLICATION OF NANOEMULSIONS IN FOOD STUFFS AND FOOD PACKAGING

Author Names : Nidhi Singh
Page No. : 20-25  volume 1 issue 1
Article Overview

ARTICLE DESCRIPTION: 

Nidhi Singh, An Overview of Prospective Application of Nanoemulsions in Food Stuffs and Food Packaging, ASIO Journal of Microbiology, Food Science & Biotechnological Innovations (ASIO-JMFSBI), 2015, 1(1): 20-25.

ARTICLE TYPE: REVIEW

dids/doi No.: 01.2016-97391785

dids link: http://dids.info/didslink/01.2016-85892384/


ABSTRACT:

The use of nano-emulsions is an example of how a nanotechnology can be applied to an existing process which can prove beneficial for the food industry. Nano-emulsions have been developed for use in the decontamination of food packaging equipment and in the packaging of food. Some of the areas where nanotechnologies are set to make a difference in meat processing in near future relate to intelligent packaging of meat and meat products, meat derived bioactive and fat based nano-emulsions for antioxidant delivery. Nano-emulsions have recently received a lot of attention from the food industry due to their high clarity. These enable the addition of nano-emulsified bio-actives and flavors to a beverage without a change in product appearance. Nano-emulsions are effective against a variety of food pathogens, including Gram-negative bacteria. Nanosize emulsion-based ice cream with a lower fat content has been developed by Nestle and Unilever. NutraLease, a technology start-up company established by a scientific team, is working to improve the bioavailability of functional compounds. Beverages containing encapsulated functional compounds such as coenzyme Q10, lycopene, lutein, β-carotene, omega-3, vitamins A, D3 and E, phytosterols and isoflavones are available. Nanotechnologies in relation to food colour are not well researched. However, the use of the oil-soluble pigment compound b-carotene to colour aqueous based foods may now become possible using nano-emulsion technology.

Keywords: Nano-emulsions, food industry, food stuffs, stability

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