Nanoemulsions are finding applications in diverse products for encapsulating food ingredients, such as nutraceuticals, micronutrients, flavorings, and colorants. In particular, nanoemulsions enable to significantly increase the dispersibility of molecules in phases where they are insoluble, and increase their bioaccessibility and bioavailability, thanks to their submicron size and high surface area, as well as protection and controlled release of a wide range of bioactive compounds. Nanoemulsions exhibit also other unique properties, in comparison with conventional emulsions, such as, for example, the extended stability against gravitational separation, translucency, as well as the nanoconfinement effects on the disperse phase during crystallization. In this chapter, the formulation and fabrication of oil-in-water and water-in-oil nanoemulsions, and their use as delivery systems for food ingredients will be discussed.
|Titolo:||Encapsulation of food ingredients by single O/W and W/O nanoemulsions|
|Data di pubblicazione:||2019|
|Appare nelle tipologie:||2.1.1 Articolo su libro con DOI|