Nanoemulsions: Synthesis, Characterization, and Application in Bio-Based Active Food Packaging

Author(s)

Espitia, Paula J. P. ^[1] ; Fuenmayor, Carlos A. ^[2] ; Otoni, Caio G. ^[3]

Affiliation

^[1] Univ Atlantico, Nutr & Dietet Sch, Carrera 30 8-49, Puerto Colombia 081007, Atlantico - Colombia

^[2] Univ Nacl Colombia, ICTA, Ave Carrera 30 45-03, Bogota 111321, DC - Colombia

^[3] Embrapa Instrumentat, Nanotechnol Natl Lab Agr LNNA, Rua 15 Novembro 1452, BR-13560979 Sao Carlos, SP - Brazil

• Document type: Review article
• Source: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY; v. 18, n. 1, p. 264-285, JAN 2019.
• Web of Science Citations: 25

Abstract

The increasing demands for foods with fresh-like characteristics, lower synthetic additive and preservative contents, and low environmental footprint, but still safe to consume, have guided researchers and industries toward the development of milder processing technologies and more eco-friendly packaging solutions. As sustainability acquires an increasingly critical relevance in food packaging, bio-based and/or biodegradable materials stand out as suitable alternatives to their synthetic counterparts. In this context, the use of nanoemulsions has represented a step forward for improving the performance of sustainable food packaging devices, especially for the successful incorporation of new compounds and functionalities into conventional films and coatings. This class of emulsions, featuring unique optical stability and rheological properties, has been developed to protect, encapsulate, and deliver hydrophobic bioactive and functional compounds, including natural preservatives (such as essential oils from plants), nutraceuticals, vitamins, colors, and flavors. This article presents the surfactants (including naturally occurring proteins and carbohydrates), dispersants, and oil-soluble functional compounds used for designing food-grade nanoemulsions intended for packaging applications. The improved kinetic stability, bioavailability, and optical transparency of nanoemulsions over conventional emulsions are discussed considering theoretical concepts and real experiments. Bottom-up and top-down approaches of nanoemulsion fabrication are described, including high-energy (such as high-pressure homogenizers, microfluidics, ultrasound, and high-speed devices) and low-energy methods (for instance, phase inversion and spontaneous emulsification). Finally, incorporation of nanoemulsions in biopolymer matrixes intended for food packaging applications is also addressed, considering current characterization techniques as well as their potential antimicrobial activity against foodborne pathogens. (AU)

• FAPESP's process: 17/07013-1 - Surface modifications and polyelectrolyte adsorption via layer-by-layer onto cellulose nanofibers for the production of antimicrobial aerogels
• Grantee: Caio Gomide Otoni
• Support Opportunities: Scholarships in Brazil - Post-Doctoral