Table 1 Summary of some oil nanoencapsulation applications in the food industry
From: Oil nanoencapsulation: development, application, and incorporation into the food market
Principle “nano” component | Function | Future applications | References |
|---|---|---|---|
Normal oils | |||
Fish oil | Yogurt, fruit juice, and other food enrichment; protection against oxidation and strong odors | Foods with superior nutritional value and with high bioavailability; product approach containing no saturated fatty acids but rich in unsaturated fatty acids; beverage industry or as a food seasoning, for example, in fish sauce | |
High-oleic palm oil (HOPO) | Obtain the most favorable microfluidization, formation and storage conditions for the nanoemulsions obtained from HOPO | Potentiate its use in the food industry to preserve the oils’ favorable properties | [10] |
Chia seed oil | Protect the oil against lipid oxidation and improve the solubility and stability | Chia mucilage can be used as a wall material in bioactive oil nanoencapsulations for application in the food area to substitute synthetic polymers | [37] |
Orange oil | Fabricating flavor oil delivery systems using rapid and simple processing operations. | Utilization in foods and beverages | [43] |
Roasted coffee oil | Stabilize the roasted coffee oil flavoring compounds, or even to promote their controlled release | Improve the coffee aroma | |
Essential oils | |||
Thyme essential oil | Control the lipid oxidation, microbial spoilage, and sensory change of fresh beef burgers during chilled storage | Improve the microbial, chemical, and sensory quality of meets, for example, and enhance food safety | |
Eucalyptus staigeriana essential oil | Antimicrobial activity against Salmonella enteritidis and Listeria monocytogenes | Good alternative for natural food preservation | [82] |
Oregano essential oil | Antimicrobial activity in chicken pâté | Food formulations, replacing harmful synthetic food preservatives | [80] |
A terpenes mixture extracted from Melaleuca alternifolia and d-limonene essential oil | Enhance the antimicrobial activity in fruit juices | Improve the safety and quality of foods through the addition of natural preservatives | [81] |
Cinnamon essential oil | Retard beef patty deterioration during refrigerated storage | Looks promising to lower lipid oxidation and microbial growth and increase red color stability in beef patties. Can provide support to expand the use of nanoencapsulation techniques in the design of delivery systems for the utilization of natural preservatives in functional food | [79] |