Development and Applications of Nano emulsion in Food Technology

Authors

  • Dakshan Kumar Nethaji  Food Technology, JCT College of Engineering and Technology, Pichanur, Coimbatore, Tamilnadu, India
  • Kavya Areekkattu Parambil  Food Technology, JCT College of Engineering and Technology, Pichanur, Coimbatore, Tamilnadu, India

Keywords:

Nano emulsions, Encapsulation, Stabilization, Food Industry, Food Safety.

Abstract

The importance of nanotechnology and uses in food industries has received great attention. Nano emulsions are finding application in diverse areas such as drug delivery, food, cosmetics, pharmaceuticals and material synthesis. In the food industry, nano emulsions are being explored to encapsulate, stabilize and deliver lipophilic constituents like flavors, omega-3 fatty acids, vitamins, preservatives and nutraceuticals. Nano emulsion production for encapsulation and delivery of functional compounds is one of the emerging fields which can be applied to food industry. High and low energy methods are used to prepare nano emulsions, with the help of high-pressure homogenizers, sonication, and some low-energy emulsification, as well as bubble bursting method used to prevent their degradation and improve their bioavailability. The application of nano based emulsion to food systems still poses challenges in terms of the production process, and the food systems to which they will be applied in terms of product safety. This review provides insight into nano emulsion composition, processing, properties, and potential applications for utilization within food industry.

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International Journal of Scientific Research in Science and Technology

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Published

2018-02-28

Issue

Volume 4, Issue 2, January-February-2018

Section

Research Articles

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How to Cite

[1]
Dakshan Kumar Nethaji, Kavya Areekkattu Parambil, " Development and Applications of Nano emulsion in Food Technology, International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 4, Issue 2, pp.46-49, January-February-2018.