Recent trends and advancements in nanoemulsions: Production methods, functional properties, applications in food sector, safety and toxicological effects
Nanoemulsions - colloidal dispersions of nanoscale droplets in a continuous phase, have garnered significant attention in recent years due to their versatile properties and wide-ranging applications. This review paper presents a comprehensive overview of nanoemulsions production methods focusing on...
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| Format: | Article |
| Language: | English |
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KeAi Communications Co., Ltd.
2024-09-01
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| Series: | Food Physics |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2950069924000185 |
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| author | Gurveer Kaur Chirasmita Panigrahi Swati Agarwal Anjali Khuntia Monalisa Sahoo |
| author_facet | Gurveer Kaur Chirasmita Panigrahi Swati Agarwal Anjali Khuntia Monalisa Sahoo |
| author_sort | Gurveer Kaur |
| collection | DOAJ |
| description | Nanoemulsions - colloidal dispersions of nanoscale droplets in a continuous phase, have garnered significant attention in recent years due to their versatile properties and wide-ranging applications. This review paper presents a comprehensive overview of nanoemulsions production methods focusing on their formulation strategies, functional properties and different applications in food processing. Various low and high energy methods such as phase inversion, high pressure homogenization, ultrasonication and microfluidization etc., are reviewed to produce nanoemulsions with diverse characteristics and functionalities. Scale-up potential and practical challenges of each production method are also discussed. Various properties of nanoemulsions stability, drug solubility, bioavailability and targeted delivery are highlighted. Furthermore, their potential applications in food and beverage sectors including encapsulation of bioactive compounds, packaging, preservation and new product formulation have been elaborated along with real world examples at commercial stage. This review will contribute to providing knowledge about gastrointestinal fate of nanoemulsions, toxicity and safety by in-vitro and in-vivo testing as well as other research evidences. Regulatory aspects and public perception on use of nanoemulsions are also covered. Nevertheless, nanoemulsion presents immense potential for addressing various challenges in food industry. Continued research efforts in formulation design, ingredient selection, its compatibility with food constituents as well as the associated safety issues should be undertaken to unlock new opportunities towards scalability and commercialization. |
| format | Article |
| id | doaj-art-5d014e28ef4748e9a019d7b8bc538ba1 |
| institution | Kabale University |
| issn | 2950-0699 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Food Physics |
| spelling | doaj-art-5d014e28ef4748e9a019d7b8bc538ba12024-11-12T05:22:34ZengKeAi Communications Co., Ltd.Food Physics2950-06992024-09-011100024Recent trends and advancements in nanoemulsions: Production methods, functional properties, applications in food sector, safety and toxicological effectsGurveer Kaur0Chirasmita Panigrahi1Swati Agarwal2Anjali Khuntia3Monalisa Sahoo4Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab 141004, IndiaChemical Engineering Department, Indian Institute of Technology Madras, Chennai, Tamil Nadu 600036, IndiaAgricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, IndiaAgricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, IndiaDepartment of plant breeding, Swedish University of Agricultural Sciences, Alnarp 23456, Sweden; Corresponding author.Nanoemulsions - colloidal dispersions of nanoscale droplets in a continuous phase, have garnered significant attention in recent years due to their versatile properties and wide-ranging applications. This review paper presents a comprehensive overview of nanoemulsions production methods focusing on their formulation strategies, functional properties and different applications in food processing. Various low and high energy methods such as phase inversion, high pressure homogenization, ultrasonication and microfluidization etc., are reviewed to produce nanoemulsions with diverse characteristics and functionalities. Scale-up potential and practical challenges of each production method are also discussed. Various properties of nanoemulsions stability, drug solubility, bioavailability and targeted delivery are highlighted. Furthermore, their potential applications in food and beverage sectors including encapsulation of bioactive compounds, packaging, preservation and new product formulation have been elaborated along with real world examples at commercial stage. This review will contribute to providing knowledge about gastrointestinal fate of nanoemulsions, toxicity and safety by in-vitro and in-vivo testing as well as other research evidences. Regulatory aspects and public perception on use of nanoemulsions are also covered. Nevertheless, nanoemulsion presents immense potential for addressing various challenges in food industry. Continued research efforts in formulation design, ingredient selection, its compatibility with food constituents as well as the associated safety issues should be undertaken to unlock new opportunities towards scalability and commercialization.http://www.sciencedirect.com/science/article/pii/S2950069924000185EncapsulationFood industryNanocoatingNutrient deliveryNanotechnology |
| spellingShingle | Gurveer Kaur Chirasmita Panigrahi Swati Agarwal Anjali Khuntia Monalisa Sahoo Recent trends and advancements in nanoemulsions: Production methods, functional properties, applications in food sector, safety and toxicological effects Food Physics Encapsulation Food industry Nanocoating Nutrient delivery Nanotechnology |
| title | Recent trends and advancements in nanoemulsions: Production methods, functional properties, applications in food sector, safety and toxicological effects |
| title_full | Recent trends and advancements in nanoemulsions: Production methods, functional properties, applications in food sector, safety and toxicological effects |
| title_fullStr | Recent trends and advancements in nanoemulsions: Production methods, functional properties, applications in food sector, safety and toxicological effects |
| title_full_unstemmed | Recent trends and advancements in nanoemulsions: Production methods, functional properties, applications in food sector, safety and toxicological effects |
| title_short | Recent trends and advancements in nanoemulsions: Production methods, functional properties, applications in food sector, safety and toxicological effects |
| title_sort | recent trends and advancements in nanoemulsions production methods functional properties applications in food sector safety and toxicological effects |
| topic | Encapsulation Food industry Nanocoating Nutrient delivery Nanotechnology |
| url | http://www.sciencedirect.com/science/article/pii/S2950069924000185 |
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