Preparation and Characterization of Micro/Nano-emulsions Containing Functional Food Components

Abstract

Emulsions are dispersions of at least two immiscible liquids, one of which is dispersed as droplets in the other liquid, and stabilized by an emulsifier, such as oil and water. Different types of emulsions can be formulated according to different applications. Emulsions are categorized as simple or multiple type. Oil-in-water (O/W) and water-in-oil (W/O) are the simple emulsions, while water-in-oil-in-water (W/O/W), and oil-in-water-in-oil (O/W/O) emulsions are known as multiple emulsions. Droplets of different sizes and the size distribution patterns formed based on different emulsification processes can affect their physicochemical properties. Hence, the droplet size and its distribution may determine the shelf-life stability, rheological properties, color and taste of food emulsions. Micro/nano-emulsions have been increasingly utilized in the food industry as delivery system carriers that can encapsulate, protect, and deliver lipophilic functional food components, such as bioactive lipids, oil-soluble flavors, vitamins, and nutraceuticals. The application of micro/nano-emulsions has potential advantages in increasing the bioavailability of lipophilic functional food components, modulating the product texture and improving the stability of droplets against aggregation. This article provides an overview of the current status of micro/nano-emulsion containing functional food components, preparations and characterizations, and presents the applications of micro/nano-emulsions in food industry.