Abstract
For formulating a food grade nanoemulsion, a food technologist not only has to check for the interacting forces between the oil, water and surfactant but also for various ingredients present in a food product such as preservatives, gelling agents, chelating agents, flavours, colorants etc. The molecular and functional aspect of each ingredient plays an important role in determining the stability and organoleptic property of a food product. However, most of the food products developed is due to mixing of ingredients based upon previous knowledge rather than the interaction studies of different components. Nano-encapsulation systems for active compounds often need a higher concentration of surfactant, which may lead to toxicity and irritancy problems. Consequently, judicious and logical selection of ingredients along with their optimum concentration is required, which has been focussed discussed in this review. Optimum selection as well as concentration would aid in better fabrication with desirable outcome.
The use of nanoemulsions in nutraceutical delivery has been reviewed, and it was noted that almost all the studies have not been very systematic with regard to selection of cosurfactants and surfactants. The main objective of this review is to provide a systematic understanding for the proper selection of oils, cosurfactants, surfactants for fabricating nanoemulsions.
Here in this review, (i) different ingredients for developing food-grade nanoemulsions have been described; (ii) recent research trends, challanges and opportunities have been discussed in each of the major sections; (iii) the importance and activity of the major ingredients have been discussed in detail.
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Dasgupta, N., Ranjan, S. (2018). Ingredients and Components of Nanoemulsions. In: An Introduction to Food Grade Nanoemulsions. Environmental Chemistry for a Sustainable World. Springer, Singapore. https://doi.org/10.1007/978-981-10-6986-4_4
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