Nanoemulsions are smaller size (<200nm) dispersions consist of two immiscible liquids stabilized through surfactants.
Published in Chapter:
Applications of Nanoemulsions in Food Manufacturing
Tahir Mehmood (The Islamia University of Bahawalpur, Pakistan), Muhammad Kaleem (Pir Mehr Ali Shah Arid Agriculture University, Pakistan), Zulfiqar Ahmad (The Islamia University of Bahawalpur, Pakistan), Muhammad Waseem (The Islamia University of Bahawalpur, Pakistan), Baila Ahmad (The Islamia University of Bahawalpur, Pakistan), Muhammad Adil Rehman (The Islamia University of Bahawalpur, Pakistan), Faiz-ul-Hassan Shah (The Islamia University of Bahawalpur, Pakistan), and Ishtiaq Ahmad (Zhejiang University of Technology, Hangzhou, China)
Copyright: © 2022
|Pages: 18
DOI: 10.4018/978-1-7998-8378-4.ch020
Abstract
Nanoemulsions are increasingly used in the food industry for the encapsulation of lipophilic compounds such as nutraceuticals, flavors, vitamins, antioxidants, and colors. The advantages of nanoemulsion-based encapsulation include increased bioavailability, higher solubility, control release, protection from chemical degradation, and incorporation of different ingredients into food products. Food industries are interested in the preparation of natural polymer-based nanoemulsions to prepare clean label products. A variety of polymers such as soya lecithin, WPI, GA, and modified starches have been used to fabricate nanoemulsion-based delivery systems for nutraceuticals and micronutrients. Hence, nanoemulsion-fortified food products have received great attention due to consumer demand for safer and healthier food products. Additionally, nanoemulsions can be used for the texture modification of food products and encapsulation as well as delivery of antimicrobial agents. The main challenge for the preparation of nanoemulsions is the selection of appropriate ingredients.