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JOURNALS || ASIO Journal of Microbiology, Food Science & Biotechnological Innovations (ASIO-JMFSBI) [ISSN: 2455-3751]
A SHORT REVIEW ON PROMISING TRENDS EMPLOYED FOR PREPARATION OF NANOEMULSIONS IN FOOD APPLICATIONS

Author Names : Swati Hardainiyan
Page No. : 26-30  volume 1 issue 1
Article Overview

ARTICLE DESCRIPTION: 

Swati Hardainiyan. A Short Review on Promising Trends Employed for Preparation of Nanoemulsions in Food Applications, ASIO Journal of Microbiology, Food Science & Biotechnological Innovations (ASIO-JMFSBI), 2015, 1(1): 26-30.

ARTICLE TYPE: REVIEW

dids/doi No.: 01.2016-97391785

dids link: http://dids.info/didslink/01.2016-78693558/


ABSTRACT:

Nanoemulsions are defined as oil droplets, with particle sizes comprised between 10 and 100 nm, dispersed in aqueous media. The use of high-pressure valve homogenizers or microfluidizers often causes emulsions with droplet diameters of less than 100 to 500 nm. Nanoemulsions are thermodynamically and kinetically stable, emulsions are unstable. Emulsions are cloudy while nanoemulsions are clear and translucent. Emulsion require the large energy input while nanoemulsions are formed either with (sometime spontaneously) or without high energy input. Nanoemulsions are heterogeneous systems consisting of two immiscible liquids, with one liquid phase being dispersed as nanometric droplets into another continuous liquid phase and stabilized through an appropriate emulsifier. In particular O/W nanoemulsions, which are of prevalent interest. Nanoemulsions can be prepared with different materials depending on the desire structure and functionality by using high-energy methods (high-pressure homogenization, microfluidization, and ultrasonication) and low-energy methods (solvent diffusion). High-energy methods produce intense disruptive forces minimizing droplet size to form emulsions, while low energy methods promote spontaneous emulsification by mixing all the emulsion ingredients.Various types of nanoemulsion, including single-layer, double-layers and triple-layers nanoemulsions, could be produced, depending on the polyelectrolytes, such as alginate and chitosan. Besides the lipid and aqueous phases, the formulation of nanoemulsions requires the use of stabilizers such as emulsifiers and hydrocolloids to prevent the breakdown of the nanoemulsion structure once it is formed. Emulsions are often referred to as “nanoemulsions.”, when the use of high-pressure valve homogenizers or microfluidizers often causes emulsions with droplet diameters of less than 100 to 500 nm and functional food components can be incorporated within the droplets, the interfacial region, or the continuous phase.

Keywords:Nano-emulsions, preparation techniques, food industry, food stuffs, homogenizers

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