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Edible Nanoemulsions as Carriers of Active Ingredients: A Review
Annual Review of Food Science and Technology ( IF 10.6 ) Pub Date : 2017-02-28 00:00:00 , DOI: 10.1146/annurev-food-030216-025908
Laura Salvia-Trujillo 1 , Robert Soliva-Fortuny 1 , M. Alejandra Rojas-Graü 1 , D. Julian McClements 2 , Olga Martín-Belloso 1
Affiliation  

There has been growing interest in the use of edible nanoemulsions as delivery systems for lipophilic active substances, such as oil-soluble vitamins, antimicrobials, flavors, and nutraceuticals, because of their unique physicochemical properties. Oil-in-water nanoemulsions consist of oil droplets with diameters typically between approximately 30 and 200 nm that are dispersed within an aqueous medium. The small droplet size usually leads to an improvement in stability, gravitational separation, and aggregation. Moreover, the high droplet surface area associated with the small droplet size often leads to a high reactivity with biological cells and macromolecules. As a result, lipid digestibility and bioactive bioavailability are usually higher in nanoemulsions than conventional emulsions, which is an advantage for the development of bioactive delivery systems. In this review, the most important factors affecting nanoemulsion formation and stability are highlighted, and a critical analysis of the potential benefits of using nanoemulsions in food systems is presented.

中文翻译:


食用纳米乳作为有效成分载体的研究进展

由于其独特的物理化学特性,人们越来越将食用纳米乳剂用作亲脂性活性物质(如油溶性维生素,抗微生物剂,调味剂和营养品)的输送系统。水包油纳米乳液由分散在水性介质中的直径通常在约30至200 nm之间的油滴组成。小液滴尺寸通常导致稳定性,重力分离和聚集的改善。而且,与小液滴尺寸相关的高液滴表面积通常导致与生物细胞和大分子的高反应性。因此,纳米乳剂的脂质消化率和生物活性生物利用度通常比常规乳剂要高,这是开发生物活性传递系统的优势。在这篇综述中,重点介绍了影响纳米乳液形成和稳定性的最重要因素,并对食品体系中使用纳米乳液的潜在好处进行了批判性分析。

更新日期:2017-02-28
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