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dc.contributor.authorAcevedo Fani, Alejandra
dc.contributor.authorSoliva-Fortuny, Robert
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2017-01-20T11:30:59Z
dc.date.available2017-12-01T23:26:49Z
dc.date.issued2016
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/10459.1/59064
dc.description.abstractBackground: Nowadays, consumers are increasingly demanding high-quality, safe and healthy food products. Nanostructured emulsions and nanolaminates may have the potential to protect and transport lipophilic and hydrophilic active compounds commonly incorporated to food products, such as natural antimicrobials and nutraceuticals, while protecting or even enhancing their functional properties. Scope and approach: This review deals with the most important aspects concerning to the use of nanostructured emulsions and nanolaminates as delivery systems of active ingredients, including the advantages and challenges of incorporating plant-derived antimicrobials and nutraceuticals in foods, relevant factors affecting the formation of these nanostructures, fabrication methods, their advantages as delivery systems, and the current trends in food applications. In addition, concerns regarding the potential toxicity of nanomaterials are also discussed. Key findings and conclusions: The successful production of nanostructured emulsions and nanolaminates depends on several physicochemical factors that should be controlled in order to reach stable systems. Research evidences that nanostructured emulsions and nanolaminates are able to improve the delivery and biological activity of encapsulated active compounds. Antimicrobial and bioactive nanostructured emulsions and nanolaminates exhibit some promising advantages in food preservation and may represent a new strategy to produce functional foods. However, the knowledge in this area is still limited. The potential toxicological effects of nanostructured delivery systems are a current concern. Therefore, future investigations should be directed towards more comprehensive studies to shed light on the formation, physicochemical stability, functional performance, interactions with food matrices and toxicity of nanostructured delivery systems before their commercialization.ca_ES
dc.description.sponsorshipThis research work was supported by the Ministry of Science and Innovation (Spain) [ALG2009-11475, ALG2012-35635, ALG2015-65975-R]. Also, author Acevedo-Fani thanks to the University of Lleida for the pre-doctoral grant.ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relationMICINN/PN2008-2011/ALG2009-11475
dc.relationMICINN/PN2008-2011/ALG2012-35635
dc.relationMINECO/PN2013-2016/ALG2015-65975-R
dc.relation.isformatofVersió postprint del document publicat a https://doi.org/10.1016/j.tifs.2016.10.027ca_ES
dc.relation.ispartofTrends in Food Science & Technology, 2017, vol. 60, p. 12-22ca_ES
dc.rightscc-by-nc-nd (c) Elsevier, 2016ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectNanoemulsionsca_ES
dc.subjectMultilayer emulsionsca_ES
dc.subjectNanolaminatesca_ES
dc.subjectDelivery systemsca_ES
dc.titleNanostructured emulsions and nanolaminates for delivery of active ingredients: improving food safety and functionalityca_ES
dc.typearticleca_ES
dc.identifier.idgrec027267
dc.type.versionacceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.tifs.2016.10.027


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cc-by-nc-nd (c) Elsevier, 2016
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2016