Technological watch
Applying Nanoemulsions to the Food Sector
Nanoemulsions are a relatively new technology that has found significant use for delivering functional chemicals such as micronutrients, flavorings, bioactive molecules, and antimicrobial agents into food and beverage products. This article focuses on applying nanoemulsions for sustainable food processing and packaging in the food sector.
Image Credit: Natalia Lisovskaya/Shutterstock.com
What is a Nanoemulsion?Nanoemulsions (NEs) are non-equilibrium dispersions of at least two immiscible liquids (oil and water) with droplet sizes of 10–100 nm that are kinetically stable. These nanoemulsions have revolutionized the pharmaceutical, healthcare, skincare and food businesses. They have several remarkable properties, including small droplet size, transparency, enhanced surface area, and reduced sensitivity to chemical and physical changes, making them ideal for food formulations.
Components for the Formation of NanoemulsionsCore-shell architecture may be used to describe nanoemulsions, and it is made up of three phases: an oil phase (lipophilic), an aqueous phase (amphiphilic), and a surfactant (emulsifier/stabilizer) in precise proportions.
The features of the phases and surfactants should be considered when making nanoemulsions. Surfactants must be carefully selected to achieve an ultra-low interfacial tension (
Image Credit: Natalia Lisovskaya/Shutterstock.com
What is a Nanoemulsion?Nanoemulsions (NEs) are non-equilibrium dispersions of at least two immiscible liquids (oil and water) with droplet sizes of 10–100 nm that are kinetically stable. These nanoemulsions have revolutionized the pharmaceutical, healthcare, skincare and food businesses. They have several remarkable properties, including small droplet size, transparency, enhanced surface area, and reduced sensitivity to chemical and physical changes, making them ideal for food formulations.
Components for the Formation of NanoemulsionsCore-shell architecture may be used to describe nanoemulsions, and it is made up of three phases: an oil phase (lipophilic), an aqueous phase (amphiphilic), and a surfactant (emulsifier/stabilizer) in precise proportions.
The features of the phases and surfactants should be considered when making nanoemulsions. Surfactants must be carefully selected to achieve an ultra-low interfacial tension (
This project has received funding from the Bio Based Industries Joint Undertaking under the European Union’s Horizon 2020 research and innovation programme under grant agreement No 837761.
