An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions

被引：189

作者：

Abbas, Shabbar ^{[1
]}

Hayat, Khizar ^{[2
]}

Karangwa, Eric ^{[1
]}

Bashari, Mohanad ^{[1
]}

Zhang, Xiaoming ^{[1
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[2] COMSATS Inst Informat Technol, Dept Chem, Abbotabad 22060, Pakistan

来源：

FOOD ENGINEERING REVIEWS | 2013年 / 5卷 / 03期

关键词：

Ultrasonication; Cavitation; Homogenization; Nanoemulsions; Food-grade; NANO-EMULSIONS; PHYSICOCHEMICAL PROPERTIES; ACOUSTIC EMULSIFICATION; HYDROSTATIC-PRESSURE; SIZE DISTRIBUTION; BIOLOGICAL FATE; HIGH-ENERGY; OIL; STABILITY; OPTIMIZATION;

D O I：

10.1007/s12393-013-9066-3

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Nanoemulsions are considered a very important tool for the delivery of bioactive compounds to the human body through food systems. Application of low-frequency ultrasound, a high-energy method, facilitates the homogenization and dispersion process under the influence of cavitation phenomena. Frequency, time, power, oil phase and aqueous phase are major parameters governing the cavitation process, concomitantly influencing the size and polydispersity index of nanoemulsion droplet. Additionally, hydrostatic pressure, gas content and temperature may also have profound effects on the process. Present review highlights the principles and production technology of high-intensity ultrasound and discusses the role of acoustic cavitation in the preparation of food-grade O/W nanoemulsions. Finally, it indicates technical hurdles, issues and future prospects of the technology.

引用

页码：139 / 157

页数：19

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