TY - JOUR
T1 - Potential application of pectin for the stabilization of nanoemulsions
AU - Mungure, Tanyaradzwa E.
AU - Roohinejad, Shahin
AU - Bekhit, Alaa El Din
AU - Greiner, Ralf
AU - Mallikarjunan, Kumar
PY - 2018/2
Y1 - 2018/2
N2 - Nanoemulsions are submicron sized systems utilized in the food and pharmaceutical industries for the delivery of active ingredients. Compared to other emulsion-based systems (e.g. conventional emulsions), nanoemulsions have shown to be more stable to environmental and process stresses due to their large active surface area, but are also susceptible to destabilization, after prolonged storage at non-optimal temperatures, from some mechanisms (e.g. Ostwald ripening). Several studies have been conducted to improve the stability of nanoemulsions, such as adding carbohydrates to the formulation. This review briefly explores the potential application of pectin, an anionic polysaccharide, for the stabilization of nanoemulsion systems.
AB - Nanoemulsions are submicron sized systems utilized in the food and pharmaceutical industries for the delivery of active ingredients. Compared to other emulsion-based systems (e.g. conventional emulsions), nanoemulsions have shown to be more stable to environmental and process stresses due to their large active surface area, but are also susceptible to destabilization, after prolonged storage at non-optimal temperatures, from some mechanisms (e.g. Ostwald ripening). Several studies have been conducted to improve the stability of nanoemulsions, such as adding carbohydrates to the formulation. This review briefly explores the potential application of pectin, an anionic polysaccharide, for the stabilization of nanoemulsion systems.
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U2 - 10.1016/j.cofs.2018.01.011
DO - 10.1016/j.cofs.2018.01.011
M3 - Review article
AN - SCOPUS:85041535174
SN - 2214-7993
VL - 19
SP - 72
EP - 76
JO - Current Opinion in Food Science
JF - Current Opinion in Food Science
ER -