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 article

8 Citations (Scopus)

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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nanoemulsions
Emulsions
pectins
Food Industry
Drug Industry
emulsions
Polysaccharides
Carbohydrates
Temperature
active ingredients
food industry
surface area
polysaccharides
carbohydrates
pectin
temperature

Cite this

Potential application of pectin for the stabilization of nanoemulsions. / Mungure, Tanyaradzwa E.; Roohinejad, Shahin; Bekhit, Alaa El Din; Greiner, Ralf; Mallikarjunan, Kumar.

In: Current Opinion in Food Science, Vol. 19, 02.2018, p. 72-76.

Research output: Contribution to journalReview article

Mungure, Tanyaradzwa E. ; Roohinejad, Shahin ; Bekhit, Alaa El Din ; Greiner, Ralf ; Mallikarjunan, Kumar. / Potential application of pectin for the stabilization of nanoemulsions. In: Current Opinion in Food Science. 2018 ; Vol. 19. pp. 72-76.
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