Ultrasonic Technique for Production of Nanoemulsions for Food Packaging Purposes: A Review Study
Hamed Ahari, Mina Nasiri
According to the loss of food due to expired shelf life, there is a global concern on food safety among food science researchers, and food microbiologists. So, any approaches contributing to improved food packaging is most welcome. It has been demonstrated that administration of essential oils, fades away the unsolved obstacles of conventional food packaging, reducing environmental concerns compared with conventional food packaging. Along with substantial progresses in nanoscience, there is a great interest toward usage of nanoemulsions-based delivery systems. They have potentials to simplify targeted delivery of compounds in a high surfaced area, aimed at increasing stability, biodegradability, anti-oxidation, and anti-microbial properties. There are a wide range of methods for fabrication of nanoemulsions. Among them, ultrasonic-based approaches have gained an acceptable efficiency for industrial fabrication of essential oils-based nanoemulsions due to refraining from loss of nutrients through non-thermal approaches. In summary, essential-oils based nanoemulsions are significant due to ability for reduction in microbial load of food-borne pathogens, and prolonged shelf life.