Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata, West Bengal, 700 037, India.
Department of Livestock Products Technology, West Bengal University of Animal & Fishery Sciences, 37 & 68 K B Sarani, Kolkata, West Bengal, 700 037, India.
Compr Rev Food Sci Food Saf. 2020 Sep;19(5):2677-2700. doi: 10.1111/1541-4337.12604. Epub 2020 Jul 22.
Recently, there has been growing interest in implementing innovative nanoscience-based technologies to improve the health, safety, and quality of food products. A major thrust in this area has been to use nanoemulsions because they can easily be formulated with existing food ingredients and technologies. In particular, oil-in-water nanoemulsions, which consist of small oil droplets (<200 nm) dispersed in water, are being utilized as delivery systems for various hydrophobic substances in foods, including nutrients, nutraceuticals, antioxidants, antimicrobials, colors, and flavors. In this article, we focus on the application of nanoemulsion-based delivery systems for improving the quality, safety, nutritional profile, and sensory attributes of muscle foods, such as meat and fish. The article also critically reviews the formulation and fabrication of food-grade nanoemulsions, their potential benefits and limitations in muscle food systems.
最近，人们越来越关注实施创新的基于纳米科学的技术，以提高食品的健康、安全和质量。这一领域的一个主要重点是使用纳米乳液，因为它们可以很容易地与现有的食品成分和技术结合使用。特别是水包油纳米乳液，由分散在水中的小油滴（<200nm）组成，被用作食品中各种疏水性物质的递送系统，包括营养素、功能性食品、抗氧化剂、抗菌剂、色素和香料。本文重点介绍了基于纳米乳液的递送系统在改善肌肉食品（如肉类和鱼类）的质量、安全性、营养状况和感官属性方面的应用。本文还批判性地回顾了食品级纳米乳液的配方和制造，以及它们在肌肉食品系统中的潜在益处和局限性。
