Title of article
Enhancement of food safety using nanoemulsion with emphasize on fish food: A Review
Author/Authors
Khoshbou Lahijani, L Department of Food Science and Technology - Science and Research Branch - Islamic Azad University , Ahari, H Department of Food Science and Technology - Science and Research Branch - Islamic Azad University , Sharifan, A Department of Food Science and Technology - Science and Research Branch - Islamic Azad University
Pages
19
From page
26
To page
44
Abstract
Nanotechnology is an innovative approach that its application has inspiring prospective for controlling and preventing diseases, extending shelf-life of food stuff, and other uses in biology, chemistry or industries. Nanoemulsions are products of a branch of nanotechnology comprising submicron emulsion that also refer to nanoemulsion (r < 100 nm) of which high energy as one of the nanoemulsion production method, includes rotary-stator mixers, high pressure homogenizer, microfluidization, ultrasound and membrane emulsion. Another one, low energy method is classified into isothermal and thermal. Isothermal method is, spontaneous emulsification, solvent displacement, and emulsion phase inversion. Also, from among the thermal methods it can be referred to the most important one of them which is the phase inversion temperature. In the following, the technics for recognition and diagnosis of nanoemulsion structures are discussed and these technics are generally divided into separation, physical properties determination, and imaging technics.
Keywords
High energy methods , Low-energy methods , Nanoemulsion , Antimicrobial properties
Serial Year
2019
Record number
2493241
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