Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Life Sciences
Edible Nanoemulsions: Fabrication, Properties, And Functional Performance, D. Julian Mcclements
Edible Nanoemulsions: Fabrication, Properties, And Functional Performance, D. Julian Mcclements
D. Julian McClements
There is increasing interest within the food, beverage and pharmaceutical industries in utilizing edible nanoemulsions to encapsulate, protect and deliver lipophilic functional components, such as oil-soluble flavors, vitamins, preservatives, nutraceuticals, and drugs. There are a number of potential advantages of using nanoemulsions rather than conventional emulsions for this purpose: they can greatly increase the bioavailability of lipophilic substances; they scatter light weakly and so can be incorporated into optically transparent products; they can be used to modulate the product texture; and they have a high stability to particle aggregation and gravitational separation. On the other hand, there may also be …
Structured Biopolymer-Based Delivery Systems For Encapsulation, Protection, And Release Of Lipophilic Compounds, Alison Matalanis, Owen Griffith Jones, D. Julian Mcclements
Structured Biopolymer-Based Delivery Systems For Encapsulation, Protection, And Release Of Lipophilic Compounds, Alison Matalanis, Owen Griffith Jones, D. Julian Mcclements
D. Julian McClements
Food-grade biopolymers, such as proteins and polysaccharides, can be used to create a diverse range of delivery systems suitable for encapsulating, protecting, and delivering lipophilic functional components, such as ω-3 rich oils, conjugated linoleic acid (CLA), oil-soluble vitamins, flavors, colors, and nutraceuticals. This article provides an overview of a number of different approaches that can be used to create structured delivery systems based on biopolymers, including molecular complexation, coacervation, thermodynamic incompatibility, moulding, and extrusion methods. These delivery systems can be produced from food-grade ingredients using simple processing operations (e.g., mixing, homogenizing, and thermal processing). The structure, production, performance, and potential …