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.
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 Nanoemulsions
Core-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 (<10-3 mN/m) at the oil/water interface, essential for producing nanoemulsions. The physical and chemical parameters of the oil phase influence the development and stability of nanoemulsions.
Approaches for the Preparation of Nanoemulsions
The size of nanoemulsions is determined by the ingredients, operating circumstances, and technique of manufacture. High-energy or low-energy procedures can be used to make nanoemulsions.
Ultrasonication, microfluidization, and high-pressure homogenization are examples of high-energy procedures that use mechanical devices to disturb the oil phase, allowing it to interact with the water phase and create tiny oil droplets.
To make oil-in-water nanoemulsions, most food industries employ high-energy technologies. Nanoemulsions are made by changing the composition or temperature of the oil-water system in low-energy approaches, including phase inversion composition and phase inversion temperature.
Applications of Nanoemulsions in Food Industry
Most bioactive food components are prone to oxidative deterioration and degradation during food processing. Some bioactive have a low solubility yet a fast metabolism, lowering their bioavailability, whereas others are volatile and sensitive to processing conditions. Utilizing nanoemulsions to encapsulate bioactive chemicals in the food matrix can solve these obstacles.
Encapsulating a bioactive chemical protects it from processing conditions and prevents it from degrading for an extended period due to light, pH, temperature, and oxidative conditions encountered during storage.
Nanoemulsions are an effective method for increasing the digestibility of food and controlling the rate of release and absorption of bioactive chemicals in the gastrointestinal system.
Also, the bioavailability of active ingredients, the pharmacological activity of certain chemicals, and the solubility of pharmaceuticals are all improved by nanoemulsions.
Nanoemulsions can encapsulate useful chemicals and active substances, such as nutraceuticals and antioxidants. Additionally, they are beneficial for the controlled release of flavor components in foods.
Nanoemulsion based Food Packaging
Nanoemulsions can be integrated into coatings and films for possible food packaging applications. Foods such as dairy products, meats, fruit and vegetables can be coated with nanoemulsion-based edible nanocoatings containing flavor and coloring components, enzymes, antioxidants, and antimicrobials agents to extend their shelf life. Coatings can also limit gas exchange, moisture and food oxidation.
Commercialization of Nanoemulsion in Food Products
Nanoemulsions have been employed in food by companies like Nestle and Unilever, as well as a few start-ups. For example, Nestle’s design aids quick and uniform thawing of frozen foods in the microwave, while Unilever utilizes nanoemulsions in ice creams to reduce fat levels from 16 to 1%.
NanoceuticalsTM Slim Shake Chocolate was developed by RBC Life sciences. It utilizes the NanoClusterTM delivery method, which encapsulates dietary supplements in a nanoscale powder. LivOn Labs has created Lypo-SphericTM Vitamin C, which encapsulates Vitamin C using smart liposomal Nanospheres®.
Future Perspectives and Challenges
Nanoemulsions containing bioactive chemicals and functional food components have significant potential in the food and beverage industries. However, food grade nanoemulsions will find broad application only if their manufacturing costs are commercially viable and they fulfill the food industry’s safety regulations.
As a result, enhancing the bioactivity of the encapsulated components is essential for increasing production capacity. Additional research should be conducted to determine the biological events and the risks associated with nanoemulsion-based delivery technologies in food goods and packaging, with the goal of guaranteeing consumer safety.
News
According to Researchers, Your Breathing Patterns Could Hold the Key to Better Memory
Breathing synchronizes brain waves that support memory consolidation. A new study from Northwestern Medicine reports that, much like a conductor harmonizes various instruments in an orchestra to create a symphony, breathing synchronizes hippocampal brain waves to [...]
The Hidden Culprit Behind Alzheimer’s Revealed: Microglia Under the Microscope
Researchers at the CUNY Graduate Center have made a groundbreaking discovery in Alzheimer’s disease research, identifying a critical link between cellular stress in the brain and disease progression. Their study focuses on microglia, the brain’s immune [...]
“Mirror Bacteria” Warning: A New Kind of Life Could Pose a Global Threat
Mirror life, a concept involving synthetic organisms with reversed molecular structures, carries significant risks despite its potential for medical advancements. Experts warn that mirror bacteria could escape natural biological controls, potentially evolving to exploit [...]
Lingering Viral Fragments: The Hidden Cause of Long COVID
Long COVID, affecting 5-10% of COVID-19 patients, might be caused by the enduring presence of the virus in the body. Research suggests that viral fragments, possibly live, linger and lead to symptoms. Addressing this involves antiviral treatments, enhanced [...]
Hidden Scars: How COVID Lockdowns Altered Teen Brains Forever
Research from the University of Washington revealed that COVID-19 lockdowns led to accelerated cortical thinning in adolescents, impacting brain development significantly. This effect was more pronounced in females than males, raising concerns about long-term brain health. The study [...]
Simple Blood Test To Detect Dementia Before Symptoms Appear
UCLA researchers have identified placental growth factor (PlGF) as a potential blood biomarker for early detection of cognitive impairment and dementia. High PlGF levels correlate with increased vascular permeability, suggesting its role in the development [...]
Investing Goldman Sachs asks ‘Is curing patients a sustainable business model?’
Goldman Sachs analysts attempted to address a touchy subject for biotech companies, especially those involved in the pioneering “gene therapy” treatment: cures could be bad for business in the long run. “Is curing patients [...]
The risks of reversed chirality: Study highlights dangers of mirror organisms
A groundbreaking study evaluates the feasibility, risks, and ethical considerations of creating mirror bacteria with reversed chirality, highlighting potential threats to health and ecosystems. In a recent study published in Science, a team of researchers [...]
Alarming Mutation in H5N1 Virus Raises Pandemic Red Flags
NIH-funded study concludes that the risk of human infection remains low A recent study published in Science and funded by the National Institutes of Health (NIH) has found that a single alteration in a protein on the surface [...]
Scientists Discover Genetic Changes Linked to Autism, Schizophrenia
The Tbx1 gene influences brain volume and social behavior in autism and schizophrenia, with its deficiency linked to amygdala shrinkage and impaired social incentive evaluation. A study published in Molecular Psychiatry has linked changes in brain [...]
How much permafrost will melt this century, and where will its carbon go?
Among the many things global warming will be melting this century—sea ice, land glaciers and tourist businesses in seaside towns across the world—is permafrost. Lying underneath 15% of the northern hemisphere, permafrost consists of [...]
A Physics Discovery So Strange It’s Changing Quantum Theory
MIT physicists surprised to discover electrons in pentalayer graphene can exhibit fractional charge. New theoretical research from MIT physicists explains how it could work, suggesting that electron interactions in confined two-dimensional spaces lead to novel quantum states, [...]
Inside the Nano-Universe: New 3D X-Ray Imaging Transforms Material Science
A cutting-edge X-ray method reveals the 3D orientation of nanoscale material structures, offering fresh insights into their functionality. Researchers at the Swiss Light Source (SLS) have developed a groundbreaking technique called X-ray linear dichroic orientation tomography [...]
X-chromosome study reveals hidden genetic links to Alzheimer’s disease
Despite decades of research, the X-chromosome’s impact on Alzheimer’s was largely ignored until now. Explore how seven newly discovered genetic loci could revolutionize our understanding of the disease. Conventional investigations of the genetic contributors [...]
The Unresolved Puzzle of Long COVID: 30% of Young People Still Suffer After Two Years
A UCL study found that 70% of young people with long Covid recovered within 24 months, but recovery was less likely among older teenagers, females, and those from deprived backgrounds. Researchers emphasized the need [...]
Needle-Free: New Nano-Vaccine Effective Against All COVID-19 Variants
A new nano-vaccine developed by TAU and the University of Lisbon offers a needle-free, room-temperature-storable solution against COVID-19, targeting all key variants effectively. Professor Ronit Satchi-Fainaro’s lab at Tel Aviv University’s Faculty of Medical and [...]
