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Nanoemulsions for Food Applications: Development and Characterization

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An Erratum to this article was published on 02 April 2013

Abstract

The application of nanotechnology to food, medical and pharmaceutical industries has received great attention from the scientific community. Driven by the increasing consumers’ demand for healthier and safer food products and the need for edible systems able to encapsulate, protect, and release functional compounds, researchers are currently focusing their efforts in nanotechnology to address issues relevant to food and nutrition. Nanoemulsion technology is particularly suited for the fabrication of encapsulating systems for functional compounds as it prevents their degradation and improves their bioavailability. This review focuses on nanoemulsions and provides an overview of the production methods, materials used (solvents, emulsifiers, and functional ingredients) and of the current analytical techniques that can be used for the identification and characterization of nanoemulsions. Finally, nanotechnological applications in foods currently marketed are reported.

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Acknowledgment

M.A. Cerqueira (SFRH/BPD/72753/2010) is recipient of a fellowship from the Fundação para a Ciência e Tecnologia (FCT, Portugal).

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Authors and Affiliations

  1. IBB—Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal

    Hélder Daniel Silva, Miguel Ângelo Cerqueira & António A. Vicente

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  1. Hélder Daniel Silva
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  2. Miguel Ângelo Cerqueira
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  3. António A. Vicente
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Correspondence to António A. Vicente.

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An erratum to this article can be found online at http://dx.doi.org/10.1007/s11947-013-1094-8.

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Silva, H.D., Cerqueira, M.Â. & Vicente, A.A. Nanoemulsions for Food Applications: Development and Characterization. Food Bioprocess Technol 5, 854–867 (2012). https://doi.org/10.1007/s11947-011-0683-7

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  • DOI: https://doi.org/10.1007/s11947-011-0683-7

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