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Nanoemulsions: Synthesis, Characterization, and Application in Bio-Based Active Food Packaging
Paula J P Espitia1, Carlos A Fuenmayor2, Caio G Otoni3
1Nutrition and Dietetics School, Univ. del Atlántico - Carrera 30 Número 8- 49, Puerto Colombia, Atlántico, Zip code 081007, Colombia.
Comprehensive Reviews in Food Science and Food Safety
|December 18, 2020
Summary
Researchers are developing sustainable food packaging using nanoemulsions to deliver natural preservatives and functional compounds. These advanced emulsions enhance the performance and safety of eco-friendly packaging materials.
Area of Science:
- Food Science and Technology
- Materials Science
- Sustainable Packaging
Background:
- Growing consumer demand for fresh-like foods with fewer synthetic additives and reduced environmental impact drives innovation in food processing and packaging.
- Bio-based and biodegradable materials are emerging as sustainable alternatives to conventional synthetic packaging.
- Nanoemulsions offer enhanced capabilities for incorporating functional compounds into sustainable packaging solutions.
Purpose of the Study:
- To explore the design and application of food-grade nanoemulsions for sustainable food packaging.
- To review surfactants, dispersants, and functional compounds used in nanoemulsion formulation for packaging.
- To discuss fabrication methods and the incorporation of nanoemulsions into biopolymer matrices for enhanced packaging performance.
Main Methods:
- Review of surfactants (proteins, carbohydrates) and oil-soluble compounds for nanoemulsion design.
- Analysis of high-energy (high-pressure homogenization, microfluidics, ultrasound) and low-energy (phase inversion, spontaneous emulsification) fabrication methods.
- Investigation of nanoemulsion incorporation into biopolymer matrices and characterization techniques.
Main Results:
- Nanoemulsions demonstrate improved kinetic stability, bioavailability, and optical transparency compared to conventional emulsions.
- Successful encapsulation and delivery of hydrophobic bioactive compounds, including natural preservatives, nutraceuticals, and flavors.
- Potential for nanoemulsion-loaded packaging to exhibit antimicrobial activity against foodborne pathogens.
Conclusions:
- Nanoemulsions are a promising technology for advancing sustainable food packaging by enhancing the functionality and safety of bio-based materials.
- The choice of surfactants and fabrication methods significantly impacts nanoemulsion properties and performance in packaging applications.
- Further research into nanoemulsion incorporation and characterization is crucial for realizing their full potential in the food packaging industry.
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