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Nanoemulsions: stability and physical properties

Author:
de Oca-Ávalos, Juan Manuel Montes, Candal, Roberto Jorge, Herrera, María Lidia
Source:
Current opinion in food science 2017 v.16 pp. 1-6
ISSN:
2214-7993
Subject:
bioavailability, droplet size, droplets, encapsulation, food science, nanoemulsions
Abstract:
Nanoemulsions present several advantages over conventional emulsions due to the small droplets size they contain: high optical clarity, good physical stability against gravitational separation and droplet aggregation, and enhanced bioavailability of encapsulated substances, which make them suitable for food applications. Depending on desired formulation, preparation method should be selected to optimize droplet size distribution since it strongly affects stability behavior. Systems with droplets diameter smaller than 200nm and a monomodal distribution usually have a homogeneous structure, that is, a structure with well-distributed droplets that do not show flocs. A structure with these characteristics remains unchanged for long time, up to six months, given the nanoemulsion enhanced stability compared to conventional emulsions with the same formulation.
Agid:
5708384