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Review
. 2020 Sep;19(5):2677-2700.
doi: 10.1111/1541-4337.12604. Epub 2020 Jul 22.

Application of nanoemulsion-based approaches for improving the quality and safety of muscle foods: A comprehensive review

Arun K Das  1 , Pramod Kumar Nanda  1 , Samiran Bandyopadhyay  1 , Rituparna Banerjee  2 , Subhasish Biswas  2 , David Julian McClements  3
Affiliations
Review

Application of nanoemulsion-based approaches for improving the quality and safety of muscle foods: A comprehensive review

Arun K Das et al. Compr Rev Food Sci Food Saf. 2020 Sep.

Abstract

Recently, there has been growing interest in implementing innovative nanoscience-based technologies to improve the health, safety, and quality of food products. A major thrust in this area has been to use nanoemulsions because they can easily be formulated with existing food ingredients and technologies. In particular, oil-in-water nanoemulsions, which consist of small oil droplets (<200 nm) dispersed in water, are being utilized as delivery systems for various hydrophobic substances in foods, including nutrients, nutraceuticals, antioxidants, antimicrobials, colors, and flavors. In this article, we focus on the application of nanoemulsion-based delivery systems for improving the quality, safety, nutritional profile, and sensory attributes of muscle foods, such as meat and fish. The article also critically reviews the formulation and fabrication of food-grade nanoemulsions, their potential benefits and limitations in muscle food systems.

Keywords: bioactive ingredients; muscle foods; nanoemulsions; quality; safety; shelf life.

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References

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