Bio-Based Nanoemulsions for Agri-Food Applications

Front matter
Copyright
Contributors
Preface
Sustainable nanoemulsions for agri-food applications: Today and future trends
Introduction
Trends in bio-based nanoemulsion formulation
Emulsifiers
Stabilizers
Agricultural applications of nanoemulsions
Nanoemulsion-enabled pesticides
Food applications of nanoemulsions
Nanoemulsions in the food industry
Organoleptic sensory characteristics improvement
Flavors
Color
Bioavailability enhancement and functional food preparation
Food processing
Other food applications
Future trends
References
Green and food-grade nanoemulsion: A novel nutraceutical and phytochemical delivery concept
Introduction
Vitamins
Vitamins B9 and B12
Vitamin A and β-carotene
Vitamin E
Vitamin D
Ergocalciferol
Cholecalciferol
Antioxidants
Carotenoids
Coenzyme Q10
Polyphenols
Resveratrol
Quercetin
Curcumin
Fatty acids
Essential oils
Edible films
Conclusion
Acknowledgments
References
Green nanoemulsions: Components, formulation, techniques of characterization, and applications
Introduction
Components used in formulation of green nanoemulsions
Oil and aqueous phase
Plant essential oil and active compounds
Flavor oils
Cloud oils
Nutraceutical lipids
Polyunsaturated fats (PUFA)
Surfactant and cosurfactants
Aqueous component
Other additives
Colorants
Vitamins
Antioxidants
Minerals
Emulsifiers
Sweeteners
Thickening agents
Ripening retarder
Weighting agent
Formulation methods of nanoemulsions
Low-energy methods
Spontaneous emulsification
Phase inversion point
Membrane emulsification
Emulsion inversion point
Solvent displacement
High-energy methods
High-pressure homogenization
Ultrasonication
High-speed homogenization
Characterization techniques
Microstructure image characterization
Scanning electron microscopy
Transmission electron microscopy
Atomic force microscopy
Physical characterization techniques
Dynamic light scattering (DLS)
Zeta potential
Differential scanning calorimetry
Fourier transform infrared spectroscopy
Nuclear magnetic resonance
X-ray diffraction
Small-angle X-ray scattering
Separation techniques
High-performance liquid chromatography
Field flow fractionation
Gas chromatography-mass spectrometry
Food and agro-based applications of green nanoemulsions
Food preservative
Pesticides/insecticides
Herbicides
Antimicrobials
Conclusion and future prospects
Acknowledgment
References
Natural compound-based interfacial stabilization of nanoemulsions
Introduction
Formulation of nanoemulsions: General aspects
High-energy approaches (HEA)
Low-energy approaches (LEA)
Challenges associated with stability of nanoemulsions
Natural or bio-based emulsifiers/surfactants
Low molecular weight stabilizer (LMWS)
Phospholipids
Saponins
Glycolipids
High-molecular-weight stabilizer (HMWS)
Polysaccharide
Protein
Mixture of protein and polysaccharide
Conjugate of protein and polysaccharide
Conjugate of protein and polyphenol
Combination of LMWS and HMWS
Mixture of surfactant and protein
Mixture of surfactant and polysaccharide
Conclusions
Acknowledgments
References
Toxicity, biological fate, and bioavailability of nanoemulsion formulations
Introduction
Nanoemulsions and formulation
Stabilization of the nanoemulsion system
Properties and applications of nanoemulsions
Applications of nanoemulsions
Toxicity of nanoemulsions
Assessment of nanoemulsion toxicity
Biological fate of nanoemulsion
Bioavailability of nanoemulsion
Use of nanoemulsion vs conventional fat-soluble preparation
Conclusion and future directions
Acknowledgments
References
Nonionic green nanoemulsion nanoinsecticides/nanopesticides
Introduction
Transformational potential of nanotechnology for translational agriculture
Nanoemulsion: Pioneering start-up venture for precision agrochemicals
Green and essential oil (EO)-based nano emulsified insecticide/pesticide interventions for agro activity
Nonionic green (botanical) nano-enabled profile for agriculture sustainability
Nonionic based nanoemulsions
Mechanism of nonionic nanoemulsion for insect pest management
Ecotoxicity management
Conclusion and future perspectives
Acknowledgments
References
Antifungal and mycotoxin inhibitory activity of micro/nanoemulsions
Introduction
Fungal pathogenesis and toxicology-An overview
Micro- and nanoemulsions
Antifungal nanoemulsions
Mycotoxin inhibitory activity of nanoemulsions
Nanoemulsion antifungal and mycotoxin inhibition
Mechanism of antifungal and mycotoxin inhibitory potential of nanoemulsions
Conclusion and future prospects
References
Spontaneous emulsification techniques of green/food grade nanoemulsions
Introduction
Spontaneous emulsification for vegetables/fruits using nanoemulsions
Other components of polymer nanoemulsion
Plasticizers
Crosslinking agents
Surfactants
Other additives
Low energy method
Effect of polymer nanoemulsions on fruits and vegetables
Spontaneous emulsification for oils and antioxidants using nanoemulsions
Application of nanoemulsions in the food industry
Nanoemulsion-based food packaging materials
Nanoemulsions in the food industry
References
Further reading
Plant-based nanoemulsions for agricultural application
Introduction
Preparation methods
High-energy methods
High-pressure homogenization system
Ultrasonicator system
Microfluidizer system
High-shear stirring system
Low-energy methods
Spontaneous emulsification
Phase inversion methods
Phase inversion temperature
Phase inversion composition
Novel techniques of nanoemulsion preparation
Role of nanoemulsions in agriculture
Fungicidal activity
Bactericidal activity
Insecticidal activity
Mechanism of action
Conclusion and further remarks
References
Formulation of green nanoemulsions for controlling agriculture insects
Introduction
Insecticides: The past, present, and future
Essential oils
Neem oil
Citronella oil
Lavender oil
Peppermint oil
Eucalyptus oil
Essential oils mechanism
Benefits of essential oils
Essential oil nanoemulsions
Current constraints and challenges
Conclusion and the way forward
References
Pest management with green nanoemulsions
Introduction
Botanical insecticides
Botanical nanoemulsion formulations
Constituents in nanoemulsions
Oil phase
Aqueous phase
Emulsifiers
Techniques for nanoemulsion formulation
Low-energy technique
Phase inversion composition (PIC)
Phase inversion temperature (PIT)
High-energy technique
High-pressure homogenization (HPH)
Microfluidization
Ultrasonication
Factors affecting the stability of botanical nanoemulsions
Current status of applications of botanical nanoemulsions as insecticide
Preharvest insect pest management
Postharvest insect pest management
Toxicity and safety aspects
Mechanism of action of insecticidal nanoemulsions against insects
Future perspectives of botanical nanoemulsion insecticides
Conclusion
Acknowledgments
References
Green nanoemulsion insecticides: Toxicity, safety, and applications
Introduction
Green nanoemulsion insecticides
Benefits of nanoemulsion in insecticides
Surfactants in nanoemulsion insecticides
Fabrication and characterizations of nanoemulsion
Nanoemulsion toxicity and safety
Nanoemulsion insecticides applications
Conclusions and future perspectives
References
Nanoemulsion formulations with plant growth promoting rhizobacteria (PGPR) for sustainable agriculture
Introduction
Agriculture: Survival and economics
PGPR as potent phyto-stimulatory probiotics
Rhizomicrobiome
Mechanism of the rhizomicrobiome
Nano-enabled PGPR formulations
Nanotechnology
Nanobiofertilizers
Nanoemulsion
Methods employed for nanoemulsion production
High-energy methods
Low-energy methods
Nanoemulsion for bioformulation
Nanoemulsified PGPR for crop management
Mechanism
Conclusion and future perspectives
References
Natural compound/green nanoemulsions for disease control at postharvest stage in fruits
Introduction
Pathogens and diseases in fruits
Alternative methods for fungicide control
Antagonists
Organic acids and inorganic salts
Plant extracts and essential oils
Elicitors
Nanoemulsions
Factors involved in the formation of emulsions
Nature of the compound or extract
Characterization of nanoemulsions
Particle size and its distribution
Z potential, viscosity, and pH
Morphology
Methods of preparation and application on fruits
Methods of elaboration of nanoemulsions
Low-energy methods
High-energy methods
Applications of nanoemulsions on fruits
Natural compounds/green nanoemulsions applied on fruits
Conclusions and future perspectives
References
Antipathogenic effects of plant essential oil nanoemulsions
Introduction
Specifications and extraction of essential oils
Nanoemulsion of essential oils
Plant pathogens
Antifungal activity of essential oil nanoemulsions
Antibacterial activity of essential oil nanoemulsions
Mechanism of antibacterial action of essential oils
Antioxidant activity of essential oils
Challenges of the use of EOs as antipathogenic compounds in agriculture
Conclusion
References
Green/food grade nanoemulsions: An arsenal for controlling food spoilage causatives/pathogens
Introduction
Nanoemulsion properties
Nanoemulsion applications
Mechanism of nanoemulsion on bacteria
The antimicrobial activity of nanoemulsions on food
Meat and meat products
Seafood products
Vegetables and fruits
Dairy products
In vitro antimicrobial activity of nanoemulsion
Food spoilage bacteria
Food fungi
Foodborne pathogens
Nanoemulsion applications in food packaging materials as antimicrobials
Future trends and challenges of foodborne pathogens
References
Improvement of physicochemical properties of food, functionality, quality, and safety by phytocompound-loaded ...
Introduction
Phytocompounds incorporated in nanoemulsions
Phenolic compounds
Vitamins
Carotenoids
Essential oils
Phytocompound-loaded nanoemulsions for enhancement of physicochemical properties of food
Phytocompound-loaded nanoemulsions for enhancement of functional food properties
Antimicrobial properties
Health-promoting properties
Nanoemulsion-based active coatings and films for food packaging
Safety and toxicity of phytocompound-loaded nanoemulsions
Conclusions
Acknowledgments
References
Methods of food grade nanoemulsion formulation, fabrication, and characterization
Introduction
Definition of nanoemulsion
Components of nanoemulsion
Oil and aqueous phases
Emulsifiers
Methodology of fabrication and preparation of nanoemulsions
Methods for high-energy emulsification
High-pressure homogenization (HPH)
Ultrasonic emulsification
Microfluidization
High shear mixers
Methods for low-energy emulsification
Phase inversion temperature (PIT) method
Phase inversion composition method
Spontaneous emulsification
Characterization of nanoemulsions
Applications of nanoemulsions in food technology
Conclusions and future perspectives
Acknowledgments
References
Application of bio-based emulsifiers in the formulation of food-grade nanoemulsions
Introduction
Performance and physicochemical characteristics of emulsifiers
Bioemulsifiers
Bio-based surfactants
Lecithin
Saponins
Sugar esters
Rhamnolipids
Biopolymers
Proteins
Polysaccharides
Protein-polysaccharide complex
Influence of bioemulsifier concentration
Performance of bioemulsifiers
Practical applications of bio-based stabilized nanoemulsions
Conclusions
References
Candelilla wax nanoemulsions with plant-based antioxidants, nutraceuticals, and its effects on the organolept ...
Introduction
Preparation methods of food-grade nanoemulsions
Low-energy methods
High-energy methods
Encapsulation and delivery of plant-based natural antioxidants and waxes
Vitamins
Phenolic compounds
Carotenoids
Encapsulation and delivery of nutraceuticals
Encapsulation of nutraceuticals with nanoparticles
Encapsulation of nutraceuticals with nanoemulsions
Encapsulation of nutraceuticals by electrospinning
Encapsulation of nutraceuticals with nanoliposomes and tocosomes
Encapsulation of nutraceuticals with candelilla wax nanosystems
Encapsulation of nutraceuticals with candelilla wax microemulsions
Organoleptic and sensory determinants of candelilla wax nanoemulsions and bioavailability in human body
Flavor and aroma
Emulsifiers and stabilizers
Bioavailability in human body
Conclusions
References
A food-grade nanoemulsion for delivering probiotics and prebiotics
Introduction
Probiotics
Prebiotics
Probiotics and prebiotics in functional foods
Synbiotics
The impact of nanotechnology in the delivery of probiotics and prebiotics
Nanoemulsion
Nanoemulsions in food industries
Food-grade nanoemulsions to deliver probiotics and prebiotics
Conclusion
Acknowledgment
References
Use of essential oil-loaded nanoemulsions in active food packaging
Use of essential oil-loaded nanoemulsions
Definition and properties of essential oil nanoemulsions
Nanomanufacturing technologies
Low-energy methods
High-energy methods
Antimicrobial and antioxidant activities of nanoemulsions of essential oil
Active packaging with essential oil nanoemulsions
Use of active packaging with essential oil nanoemulsions to increase shelf life of foods
Concluding remarks and future perspectives
Acknowledgments
References
Recent trends in composite nanoemulsions for food packaging applications
Introduction
Designs of composite nanoemulsions applied on food packaging
Films
Coatings
Encapsulated emulsion-based systems
Physical and chemical interactions between food and edible composite nanoemulsions
Water resistance and gas permeability
Oxidation of deteriorating compounds and microorganisms
Controlled release of bioactive compounds
Conclusion and perspectives
References
Nanolipid-based edible films to improve food shelf life
Introduction
Edible polymers
Film formation
Solvent casting
Extrusion
Properties of edible films and coatings
Film thickness
Barrier properties
Mechanical properties
Optical properties
Morphological properties
Thermal properties
Physicochemical properties
Dispersion stability and rheological properties
Nanolipid-based edible films
Characteristics of edible film
Coating application method
Dipping or spraying method
Spraying
Vacuum impregnation (VI)
Application of nanolipid in edible food
Fruits and vegetables
Animal-based products
Fish and seafood
Dairy products
Cereal and bakery products
Conclusion
References
Further reading
Nanocarrier-based formulations: Concepts and applications
Introduction
Nanoparticulate carriers
Polymeric nanoparticles
Lipid-contained nanoparticles
Colloidal carriers
Micelles and polymeric micelles
Brief history
Micelle formation
Micellar structure
Properties and applications of micelles
Nanoemulsions
Vesicular carriers
Liposomes
Bilosomes and ethosomes
Niosomes
Formulation aspects
Types of niosomes
Method of preparation
Applications
Layersomes and transfersomes
General aspects
Preparation methods and mechanisms of action
Applications of layersomes and transfersomes
Concluding remarks
Acknowledgments
References
Further reading
Food-grade nanoemulsions for effective delivery of vitamins
Introduction
Fortification of food products with vitamins
Prepare a nanoemulsion-based vitamin delivery system
Vitamin-enhanced nanoemulsion stability
Physical stability
Chemical stability
Challenges in nanoemulsion preparation
Bioavailability of vitamins incorporated into nanoemulsions
In vitro studies
In vivo studies
Industrial perspective and applications
Conclusions and perspectives
References
Index