Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA.
Molecules. 2019 Nov 21;24(23):4242. doi: 10.3390/molecules24234242.
Nanoemulsions have attracted significant attention in food fields and can increase the functionality of the bioactive compounds contained within them. In this paper, the preparation methods, including low-energy and high-energy methods, were first reviewed. Second, the physical and chemical destabilization mechanisms of nanoemulsions, such as gravitational separation (creaming or sedimentation), flocculation, coalescence, Ostwald ripening, lipid oxidation and so on, were reviewed. Then, the impact of different stabilizers, including emulsifiers, weighting agents, texture modifiers (thickening agents and gelling agents), ripening inhibitors, antioxidants and chelating agents, on the physicochemical stability of nanoemulsions were discussed. Finally, the applications of nanoemulsions for the delivery of functional ingredients, including bioactive lipids, essential oil, flavor compounds, vitamins, phenolic compounds and carotenoids, were summarized. This review can provide some reference for the selection of preparation methods and stabilizers that will improve performance in nanoemulsion-based products and expand their usage.
纳米乳液在食品领域引起了广泛关注，可增加其中所含生物活性化合物的功能。本文首先综述了包括低能量和高能量方法在内的制备方法。其次，综述了纳米乳液的物理和化学不稳定性机制，如重力分离（乳状液或沉降）、絮凝、聚结、奥斯特瓦尔德熟化、脂质氧化等。然后，讨论了不同稳定剂（包括乳化剂、增重剂、质构改良剂（增稠剂和胶凝剂）、熟化抑制剂、抗氧化剂和螯合剂）对纳米乳液物理化学稳定性的影响。最后，总结了纳米乳液在输送生物活性脂质、精油、风味化合物、维生素、酚类化合物和类胡萝卜素等功能性成分方面的应用。本文的综述可为改进基于纳米乳液产品的性能和扩大其用途的制备方法和稳定剂的选择提供一些参考。
