Bio-Based Nanoemulsions for Agri-Food Applications

Description

Recent agricultural, food, and pharmaceutical research focuses attention on the development of delivery systems that can encapsulate, protect, and deliver natural compounds. Nanoemulsions are recognized as the best delivery systems for natural-origin nutraceuticals and phytochemicals, having many agri-food applications. Bio-based Nanoemulsions for Agri-Food Applications provides information on food-grade nanoemulsions and their application in agriculture and the food industry. This book covers concepts, techniques, current advances, and challenges in the formulation of the application of emerging food grade nanoemulsions. Particular attention is placed on food-grade nanoemulsion production methods and components used, such as plant/microbial products, biosurfactants, cosurfactants, emulsifiers, ligand targets, and bioactive/functional ingredients. This is an important reference source for materials scientists, engineers and food scientists who are looking to understand how nanoemulsions are being used in the agri-food sector. 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