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An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions

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Abstract

Nanoemulsions are considered a very important tool for the delivery of bioactive compounds to the human body through food systems. Application of low-frequency ultrasound, a high-energy method, facilitates the homogenization and dispersion process under the influence of cavitation phenomena. Frequency, time, power, oil phase and aqueous phase are major parameters governing the cavitation process, concomitantly influencing the size and polydispersity index of nanoemulsion droplet. Additionally, hydrostatic pressure, gas content and temperature may also have profound effects on the process. Present review highlights the principles and production technology of high-intensity ultrasound and discusses the role of acoustic cavitation in the preparation of food-grade O/W nanoemulsions. Finally, it indicates technical hurdles, issues and future prospects of the technology.

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Acknowledgments

This study was supported by the National Key Technology R&D Program of China (2011BAD23B04) and (2013AA102204).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China

    Shabbar Abbas, Eric Karangwa, Mohanad Bashari & Xiaoming Zhang

  2. Department of Chemistry, COMSATS Institute of Information Technology, Abbotabad, 22060, Pakistan

    Khizar Hayat

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  1. Shabbar Abbas
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  2. Khizar Hayat
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  3. Eric Karangwa
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  4. Mohanad Bashari
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  5. Xiaoming Zhang
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Correspondence to Xiaoming Zhang.

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Abbas, S., Hayat, K., Karangwa, E. et al. An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions. Food Eng Rev 5, 139–157 (2013). https://doi.org/10.1007/s12393-013-9066-3

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  • DOI: https://doi.org/10.1007/s12393-013-9066-3

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