Recent insights into Nanoemulsions: Their preparation, properties and applications

Abeeda Mushtaq; Sajad Mohd Wani; A R Malik; Amir Gull; Seema Ramniwas; Gulzar Ahmad Nayik; Sezai Ercisli; Romina Alina Marc; Riaz Ullah; Ahmed Bari

doi:10.1016/j.fochx.2023.100684

Recent insights into Nanoemulsions: Their preparation, properties and applications

Food Chem X. 2023 Apr 20:18:100684. doi: 10.1016/j.fochx.2023.100684. eCollection 2023 Jun 30.

Authors

Affiliations

¹ Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Jammu and Kashmir, India.
² Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India.
³ Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India.
⁴ University Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, Punjab, India.
⁵ Department of Food Science and Technology, Government Degree College Shopian, J&K, India.
⁶ Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey.
⁷ Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania.
⁸ Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia.
⁹ Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia.

Abstract

The ever-increasing demand for healthy diet by consumers has prompted the research adopting cutting-edge methods that can maintain the quality of fruits and vegetables without the use of preservatives. Emulsion based coating approach has been regarded as a viable way to extend the shelf life of fresh produce. New opportunities are being created in a number of industries, (medicines, cosmetics and food) because of new advancements in the developing field of nanoemulsions. Nanoemulsion based methods are efficient for encapsulating the active ingredients including antioxidants, lipids, vitamins and antimicrobial agents owing to the small droplet size, stability and improved biological activity. This review provides an overview of recent developments in preserving the quality and safety of fresh-cut fruits & vegetables with nanoemulsion as a carrier of functional compounds (antimicrobial agents, antibrowning/antioxidants and texture enhancers). In addition, material and methods used for fabrication of the nanoemulsion is also described in this review. In addition, material and methods used for fabrication, of the nanoemulsion is also present.

Keywords: Emulsions; Fruits; Nanoemulsions; Preservation; Shelf-life; Vegetables.

Publication types

Review