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Challenges associated in stability of food grade nanoemulsions.

Karthik, P. and Ezhilarasi, P. N. and Anandharamakrishnan, C. (2017) Challenges associated in stability of food grade nanoemulsions. Critical Reviews in Food Science and Nutrition, 57 (7). pp. 1435-1450. ISSN 1549-7852

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Abstract

Food grade nanoemulsions are being increasingly used in the food sector for their physico-chemical properties towards efficient encapsulation, entrapment of bioactive compounds, solubilization, targeted delivery, and bioavailability. Nanoemulsions are considered as one of the important vehicles for the sustained release of food bioactive compounds due to their smaller size (nm), increased surface area, and unique morphological characteristics. Nanoemulsification is an ideal technique for fabricating the bioactive compounds in a nano form. Formation and stabilization of nanoemulsion depends on the physicochemical characteristics of its constituents including oil phase, aqueous phase, and emulsifiers. This review is mainly focused on the instability mechanisms of nanoemulsion such as flocculation, Ostwald ripening, creaming, phase separation, coalescence, and sedimentation. Further, the major factors associated with these instability mechanisms like ionic strength, temperature, solubilization, particle size distribution, particle charge, pH strength, acid stability, and heat treatment are also discussed. Finally, safety issues of food grade nanoemulsions are highlighted.

Item Type: Article
Uncontrolled Keywords: Nanoemulsion; stability; instability mechanisms; emulsification; food bioactive components
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 02 Emulsions
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jul 2017 09:55
Last Modified: 04 Jul 2017 09:55
URI: http://ir.cftri.com/id/eprint/12752

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