Research advance on food nano-emulsion delivery system

Authors

LI Jinan, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
WU Yan, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
HU Hao, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
WU Xuejiao, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China

Abstract

Nano-emulsion is a kind of delivery system for functional ingredients, which can enhance the stability, solubility, and bioavailability of bioactive compounds. Several macromolecules such as polysaccharides and proteins can be used as emulsifiers to prepare nano-emulsion with high safety, which have great application potential in food industry. In this paper, the selection of core materials, oil phases and emulsifiers, and their effects on the characteristics of nano-emulsion were summarized, and the preparation methods, physicochemical properties and application prospect of nano-emulsion were.also discussed.

Publication Date

2-28-2019

First Page

217

Last Page

225

DOI

10.13652/j.issn.1003-5788.2019.02.041

Recommended Citation

Jinan, LI; Yan, WU; Hao, HU; and Xuejiao, WU (2019) "Research advance on food nano-emulsion delivery system," Food and Machinery: Vol. 35: Iss. 2, Article 41.
DOI: 10.13652/j.issn.1003-5788.2019.02.041
Available at: https://www.ifoodmm.cn/journal/vol35/iss2/41

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