Nanoemulsions fabricated from food-grade ingredients are being increasingly utilized in the food industry to encapsulate, protect, and deliver lipophilic functional components, such as biologically-active lipids (e.g., ω-3 fatty acids, conjugated linoleic acid) and oil-soluble flavors, vitamins, preservatives, and nutraceuticals. The small size of the particles in nanoemulsions (r<100 nm) means that they have a number of potential advantages over conventional emulsions-higher stability to droplet aggregation and gravitational separation, high optical clarity, ability to modulate product texture, and, increased bioavailability of lipophilic components. On the other hand, there may also be some risks associated with the oral ingestion of nanoemulsions, such as their ability to change the biological fate of bioactive components within the gastrointestinal tract and the potential toxicity of some of the components used in their fabrication. This review article provides an overview of the current status of nanoemulsion formulation, fabrication, properties, applications, biological fate, and potential toxicity with emphasis on systems suitable for utilization within the food and beverage industry.

Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity.

Nanoemulsion: Concepts, development and applications in drug delivery

There is increasing interest within the food, beverage and pharmaceutical industries in utilizing edible nanoemulsions to encapsulate, protect and deliver lipophilic functional components, such as oil-soluble flavors, vitamins, preservatives, nutraceuticals, and drugs. There are a number of potential advantages of using nanoemulsions rather than conventional emulsions for this purpose: they can greatly increase the bioavailability of lipophilic substances; they scatter light weakly and so can be incorporated into optically transparent products; they can be used to modulate the product texture; and they have a high stability to particle aggregation and gravitational separation. On the other hand, there may also be some risks associated with the oral ingestion of nanoemulsions, such as their ability to change the biological fate of bioactive components within the gastrointestinal tract and the potential toxicity of some of the components used in their fabrication. This tutorial review provides an overview of the current status of nanoemulsion fabrication, properties, and applications with special emphasis on systems suitable for utilization within the food industry.

/pdf/edible-nanoemulsions-fabrication-properties-and-functional-1fowgdt0xe.pdf

Edible nanoemulsions: fabrication, properties, and functional performance

The main developments on nano-emulsion formation by low-energy methods in the last five years are reviewed. A general description on nano-emulsions, including issues such as size-range, terminology and classification of low-energy emulsification methods is given in the introduction. Low-energy methods, which use the internal chemical energy of the system to achieve emulsification, are classified depending on whether or not changes in the surfactant spontaneous curvature are produced during the process. Nano-emulsion formation triggered by the rapid diffusion of surfactant and/or solvent molecules from the dispersed phase to the continuous phase without involving a change in the spontaneous curvature of the surfactant is referred to as “self-emulsification”. When changes in the surfactant spontaneous curvature are produced during the emulsification process they are designated as “phase inversion” methods. These are classified as phase inversion temperature (PIT) and phase inversion composition (PIC) methods if emulsification is triggered by a change in temperature or composition, respectively. Investigations on nano-emulsion formation from O/W and W/O microemulsions using different dilution procedures has set light on the factors determining small droplet size and low polydispersity. Phase behaviour studies and characterization of the transient phases formed during the emulsification process have confirmed that the mechanism by which small droplets are formed is analogue in the PIT and PIC methods. Recent advances on nano-emulsion optimization and scale-up are also reviewed.

Nano-emulsions: Formation by low-energy methods

Self-nanoemulsifying drug delivery systems: formulation insights, applications and advances.

/pdf/nano-emulsion-formation-by-emulsion-phase-inversion-144hctdcyj.pdf

Nano-emulsion formation by emulsion phase inversion

/pdf/vesicles-as-rheology-modifier-3eieg6tsnj.pdf

Vesicles as rheology modifier

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Nano-emulsion formation by emulsion phase inversion

Vesicles as rheology modifier