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Microemulsions: a potential delivery system for bioactives in food
John Flanagan1, Harjinder Singh
1Riddet Centre, Massey University, Palmerston North, New Zealand. j.flanagan@ massey.ac.nz
Critical Reviews in Food Science and Nutrition
|March 11, 2006
Summary
Microemulsions, stable oil-in-water dispersions, offer potential in food applications. Research reviews their structures, formation, and use in delivering bioactive compounds, highlighting the need for food-grade surfactants.
Area of Science:
- Colloid and Surface Science
- Food Science and Technology
Background:
- Microemulsions are thermodynamically stable, isotropic dispersions of oil and water.
- Their small particle size (5-100 nm) enables applications in pharmaceuticals and oil recovery.
- Food applications are limited by permissible surfactant types.
Purpose of the Study:
- To review microemulsion structures, phase behavior, formation, and characterization.
- To examine food-grade and relevant non-food-grade microemulsion systems.
- To discuss applications in reaction media, protein solubilization, and bioactive compound delivery.
Main Methods:
- Comprehensive literature review of microemulsion systems.
- Analysis of phase behavior and characterization techniques.
- Evaluation of microemulsions as delivery systems and reaction media.
Main Results:
- Microemulsions can be used as reaction media and for protein solubilization.
- They serve as effective delivery systems for bioactive compounds, potentially increasing bioavailability.
- Existing research covers both food-grade and non-food-grade systems.
Conclusions:
- Microemulsions have diverse applications, including enhanced bioavailability of bioactive compounds.
- Further research is needed on surfactants suitable for food applications.
- Development of food-grade surfactants is crucial for expanding microemulsion use in food systems.
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