Potential application of pectin for the stabilization of nanoemulsions

Tanyaradzwa E. Mungure, Shahin Roohinejad, Alaa El Din Bekhit, Ralf Greiner, Kumar Mallikarjunan

Research output: Contribution to journalReview articlepeer-review

15 Scopus citations

Abstract

Nanoemulsions are submicron sized systems utilized in the food and pharmaceutical industries for the delivery of active ingredients. Compared to other emulsion-based systems (e.g. conventional emulsions), nanoemulsions have shown to be more stable to environmental and process stresses due to their large active surface area, but are also susceptible to destabilization, after prolonged storage at non-optimal temperatures, from some mechanisms (e.g. Ostwald ripening). Several studies have been conducted to improve the stability of nanoemulsions, such as adding carbohydrates to the formulation. This review briefly explores the potential application of pectin, an anionic polysaccharide, for the stabilization of nanoemulsion systems.

Original languageEnglish (US)
Pages (from-to)72-76
Number of pages5
JournalCurrent Opinion in Food Science
Volume19
DOIs
StatePublished - Feb 2018

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