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dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorOms Oliu, Gemma
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2018-02-01T11:11:09Z
dc.date.available2018-02-01T11:11:09Z
dc.date.issued2014
dc.identifier.issn2296-861X
dc.identifier.urihttp://hdl.handle.net/10459.1/62599
dc.description.abstractThe use of active lipophilic substances such as antimicrobials and health-related compounds in the food industry is still a challenge due to their poor water solubility and instability in food formulations. Nano-sized structures such as nanoemulsions of oil-in-water are regarded as useful tools with a great potential in the food sector to incorporate food ingredients. Reducing the size of the active compounds incorporated within a solution would increase the surface area per mass unit of nanoemulsions, thus enhancing solubility and stability in foods. In addition, the ability of the active lipids to penetrate across biological membranes is also enhanced, thus boosting their biological functionality. An overview of the most significant studies reporting data about the potential benefits of active lipid nanoemulsions over conventional emulsions is presented.ca_ES
dc.description.sponsorshipThis work was supported by the Interministerial Commission for Science and Technology (CICYT) of the Ministerio de Educación y Ciencia (Spain) through the Project ALI AGL2012-35635.ca_ES
dc.language.isoengca_ES
dc.publisherFrontiers Mediaca_ES
dc.relationMICINN/PN2008-2011/AGL2012-35635
dc.relation
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.3389/fnut.2014.00024ca_ES
dc.relation.ispartofFrontiers in Nutrition, 2014, vol. 1, núm. 24ca_ES
dc.rightscc-by (c) Odriozola et al., 2014ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectnanoemulsionsca_ES
dc.subjectlipophilicnanoparticlesca_ES
dc.subjectfunctionalityca_ES
dc.subjectessentialoilsca_ES
dc.titleNanoemulsion-based delivery systems to improve functionality of lipophilic componentsca_ES
dc.typearticleca_ES
dc.identifier.idgrec022103
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.3389/fnut.2014.00024


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cc-by (c) Odriozola et al., 2014
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