Essential Oil Nanoemulsions and Food Applications

Irina Angel

Essential Oil Nanoemulsions and Food Applications.

Nanoemulsion presents differences in their physical properties and structures. They are stable colloidal systems within nanometric size (≤100 nm) that usually consist of oil, surfactant and water, presenting as transparent or slightly turbid. Nanoemulsions differ appreciably from conventional emulsions in their functional activity due to the decreased size.19 For example, these emulsions may not scatter light strongly in the visible region and can thus be transparent. Nanoemulsion has
the advantages of high surface area and kinetic stability against coalescence or creaming. As a result, nanoemulsions are important vehicles for hydrophobic bioactive substances through the
formation of nano-dispersions. Hence, these systems permit the application of essential oils in food since they present solubilization in the water phase through molecular dispersion.

A very interesting food application of EOs nanoemulsion has been observed in plums. Recently, lemongrass oil nanoemulsion was used to evaluate antimicrobial properties, physical, and chemical changes in plums. The nanoemulsion was able to inhibit Salmonella and E. coli population without changing flavor, fracturability, and glossiness of the product. It was also able to reduce the ethylene production and retard changes in lightness and concentration of phenolic compounds
Application of nanoemulsions in food models will also offer challenges to government and industry. Food industry has to build consumer confidence on acceptance on nano food ingredients such as antimicrobial essential oil nanoemulsions. On the other side, regulatory agencies such as FDA should ensure safety of these antimicrobial delivery systems

Adv Food Technol Nutr Sci Open J. 2015; 1(4): 84-87. doi:10.17140/AFTNSOJ-1-115