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Potential of nano-emulsions as phytochemical delivery system for food preservation

Citation

Mahmood, Z and Jahangir, M and Liaquat, M and Shah, SWA and Khan, MM and Stanley, R and D'Arcy, B, Potential of nano-emulsions as phytochemical delivery system for food preservation, Pakistan Journal of Pharmaceutical Sciences, 30, (6) pp. 2259-2263. ISSN 1011-601X (2017) [Refereed Article]


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Copyright Statement

Copyright 2017 Pakistan Journal of Pharmaceutical Sciences

Official URL: http://www.pjps.pk/?page_id=258

Abstract

Nature is a rich source of bioactive phytochemicals. These plant based compounds have rich scope as antioxidants, antimicrobial compounds and food preservatives and so for long time to be used in meat, fruits, vegetables and processed food items, either as added preservative or as coating material in various food applications, but the major limitation is their limited solubility in a food grade medium. Nano-emulsion is a best choice as a medium having vast area of application. The major advantage of nano-emulsion would be the solubility of a vast group of compounds, due to the presence of water and lipid phases. In this way, nano-emulsions can be proved to be the most suitable candidate as phytochemical delivery system for food preservation. In present article, the use of phytochemicals as potent food preservatives has been reviewed, in context of solubility of phytochemicals in nano-emulsion and applications of food grade nano-emulsions to food systems.

Item Details

Item Type:Refereed Article
Keywords:phytochemicals, nano-emulsion, delivery system
Research Division:Engineering
Research Group:Food Sciences
Research Field:Food Packaging, Preservation and Safety
Objective Division:Health
Objective Group:Public Health (excl. Specific Population Health)
Objective Field:Food Safety
UTAS Author:Stanley, R (Professor Roger Stanley)
ID Code:126659
Year Published:2017
Deposited By:TIA - Research Institute
Deposited On:2018-06-20
Last Modified:2018-08-29
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