Bio-Based Nanoemulsions for Agri-Food Applications

Recent agricultural, food, and pharmaceutical research focuses attention on the development of delivery systems that can encapsulate, protect, and deliver natural compounds. Nanoemulsions are recognized as the best delivery systems for natural-origin nutraceuticals and phytochemicals, having many agri-food applications.

Bio-based Nanoemulsions for Agri-Food Applications
provides information on food-grade nanoemulsions and their application in agriculture and the food industry. This book covers concepts, techniques, current advances, and challenges in the formulation of the application of emerging food grade nanoemulsions. Particular attention is placed on food-grade nanoemulsion production methods and components used, such as plant/microbial products, biosurfactants, cosurfactants, emulsifiers, ligand targets, and bioactive/functional ingredients. This is an important reference source for materials scientists, engineers and food scientists who are looking to understand how nanoemulsions are being used in the agri-food sector.

Cover
Title page
Table of Contents
Copyright
Contributors
Preface
Chapter 1: Sustainable nanoemulsions for agri-food applications: Today and future trends
Abstract
1: Introduction
2: Trends in bio-based nanoemulsion formulation
3: Emulsifiers
4: Stabilizers
5: Agricultural applications of nanoemulsions
6: Nanoemulsion-enabled pesticides
7: Food applications of nanoemulsions
8: Nanoemulsions in the food industry
9: Organoleptic sensory characteristics improvement
10: Flavors
11: Color
12: Bioavailability enhancement and functional food preparation
13: Food processing
14: Other food applications
15: Future trends
References
Part I: Sustainable nanoemulsions for agri-food applications: Today and future perspectives
Chapter 2: Green and food-grade nanoemulsion: A novel nutraceutical and phytochemical delivery concept
Abstract
Acknowledgments
1: Introduction
2: Vitamins
3: Antioxidants
4: Curcumin
5: Fatty acids
6: Essential oils
7: Edible films
8: Conclusion
References
Chapter 3: Green nanoemulsions: Components, formulation, techniques of characterization, and applications
Abstract
Acknowledgment
1: Introduction
2: Components used in formulation of green nanoemulsions
3: Formulation methods of nanoemulsions
4: Characterization techniques
5: Food and agro-based applications of green nanoemulsions
6: Conclusion and future prospects
References
Chapter 4: Natural compound-based interfacial stabilization of nanoemulsions
Abstract
Acknowledgments
1: Introduction
2: Formulation of nanoemulsions: General aspects
3: Challenges associated with stability of nanoemulsions
4: Natural or bio-based emulsifiers/surfactants
5: Combination of LMWS and HMWS
6: Conclusions
References
Chapter 5: Toxicity, biological fate, and bioavailability of nanoemulsion formulations
Abstract
Acknowledgments
1: Introduction
2: Nanoemulsions and formulation
3: Properties and applications of nanoemulsions
4: Toxicity of nanoemulsions
5: Biological fate of nanoemulsion
6: Bioavailability of nanoemulsion
7: Use of nanoemulsion vs conventional fat-soluble preparation
8: Conclusion and future directions
References
Chapter 6: Nonionic green nanoemulsion nanoinsecticides/nanopesticides
Abstract
Acknowledgments
1: Introduction
2: Transformational potential of nanotechnology for translational agriculture
3: Green and essential oil (EO)-based nano emulsified insecticide/pesticide interventions for agro activity
4: Nonionic green (botanical) nano-enabled profile for agriculture sustainability
5: Conclusion and future perspectives
References
Chapter 7: Antifungal and mycotoxin inhibitory activity of micro/nanoemulsions
Abstract
1: Introduction
2: Fungal pathogenesis and toxicology—An overview
3: Micro- and nanoemulsions
4: Antifungal nanoemulsions
5: Mycotoxin inhibitory activity of nanoemulsions
6: Nanoemulsion antifungal and mycotoxin inhibition
7: Mechanism of antifungal and mycotoxin inhibitory potential of nanoemulsions
8: Conclusion and future prospects
References
Chapter 8: Spontaneous emulsification techniques of green/food grade nanoemulsions
Abstract
1: Introduction
2: Spontaneous emulsification for vegetables/fruits using nanoemulsions
3: Other components of polymer nanoemulsion
4: Low energy method
5: Effect of polymer nanoemulsions on fruits and vegetables
6: Spontaneous emulsification for oils and antioxidants using nanoemulsions
7: Application of nanoemulsions in the food industry
8: Nanoemulsion-based food packaging materials
9: Nanoemulsions in the food industry
References
Further reading
Part II: Green nanoemulsions: Components, formulation, techniques of characterization and applications
Chapter 9: Plant-based nanoemulsions for agricultural application
Abstract
1: Introduction
2: Preparation methods
3: Role of nanoemulsions in agriculture
4: Mechanism of action
5: Conclusion and further remarks
References
Chapter 10: Formulation of green nanoemulsions for controlling agriculture insects
Abstract
1: Introduction
2: Insecticides: The past, present, and future
3: Essential oils
4: Essential oils mechanism
5: Benefits of essential oils
6: Essential oil nanoemulsions
7: Current constraints and challenges
8: Conclusion and the way forward
References
Chapter 11: Pest management with green nanoemulsions
Abstract
Acknowledgments
1: Introduction
2: Botanical insecticides
3: Botanical nanoemulsion formulations
4: Techniques for nanoemulsion formulation
5: Factors affecting the stability of botanical nanoemulsions
6: Current status of applications of botanical nanoemulsions as insecticide
7: Toxicity and safety aspects
8: Mechanism of action of insecticidal nanoemulsions against insects
9: Future perspectives of botanical nanoemulsion insecticides
10: Conclusion
References
Chapter 12: Green nanoemulsion insecticides: Toxicity, safety, and applications
Abstract
1: Introduction
2: Green nanoemulsion insecticides
3: Benefits of nanoemulsion in insecticides
4: Surfactants in nanoemulsion insecticides
5: Fabrication and characterizations of nanoemulsion
6: Nanoemulsion toxicity and safety
7: Nanoemulsion insecticides applications
8: Conclusions and future perspectives
References
Chapter 13: Nanoemulsion formulations with plant growth promoting rhizobacteria (PGPR) for sustainable agriculture
Abstract
1: Introduction
2: Agriculture: Survival and economics
3: PGPR as potent phyto-stimulatory probiotics
4: Nano-enabled PGPR formulations
5: Nanoemulsion for bioformulation
6: Conclusion and future perspectives
References
Chapter 14: Natural compound/green nanoemulsions for disease control at postharvest stage in fruits
Abstract
1: Introduction
2: Pathogens and diseases in fruits
3: Alternative methods for fungicide control
4: Nanoemulsions
5: Methods of preparation and application on fruits
6: Natural compounds/green nanoemulsions applied on fruits
7: Conclusions and future perspectives
References
Chapter 15: Antipathogenic effects of plant essential oil nanoemulsions
Abstract
1: Introduction
2: Specifications and extraction of essential oils
3: Nanoemulsion of essential oils
4: Plant pathogens
5: Antifungal activity of essential oil nanoemulsions
6: Antibacterial activity of essential oil nanoemulsions
7: Mechanism of antibacterial action of essential oils
8: Antioxidant activity of essential oils
9: Challenges of the use of EOs as antipathogenic compounds in agriculture
10: Conclusion
References
Part III: Plant essential oil biofungicide nanoemulsions
Chapter 16: Green/food grade nanoemulsions: An arsenal for controlling food spoilage causatives/pathogens
Abstract
1: Introduction
2: Nanoemulsion properties
3: Nanoemulsion applications
4: Mechanism of nanoemulsion on bacteria
5: The antimicrobial activity of nanoemulsions on food
6: In vitro antimicrobial activity of nanoemulsion
7: Nanoemulsion applications in food packaging materials as antimicrobials
8: Future trends and challenges of foodborne pathogens
References
Chapter 17: Improvement of physicochemical properties of food, functionality, quality, and safety by phytocompound-loaded nanoemulsions
Abstract
Acknowledgments
1: Introduction
2: Phytocompounds incorporated in nanoemulsions
3: Phytocompound-loaded nanoemulsions for enhancement of physicochemical properties of food
4: Phytocompound-loaded nanoemulsions for enhancement of functional food properties
5: Nanoemulsion-based active coatings and films for food packaging
6: Safety and toxicity of phytocompound-loaded nanoemulsions
7: Conclusions
References
Chapter 18: Methods of food grade nanoemulsion formulation, fabrication, and characterization
Abstract
Acknowledgments
1: Introduction
2: Definition of nanoemulsion
3: Components of nanoemulsion
4: Methodology of fabrication and preparation of nanoemulsions
5: Characterization of nanoemulsions
6: Applications of nanoemulsions in food technology
7: Conclusions and future perspectives
References
Chapter 19: Application of bio-based emulsifiers in the formulation of food-grade nanoemulsions
Abstract
1: Introduction
2: Performance and physicochemical characteristics of emulsifiers
3: Bioemulsifiers
4: Practical applications of bio-based stabilized nanoemulsions
5: Conclusions
References
Chapter 20: Candelilla wax nanoemulsions with plant-based antioxidants, nutraceuticals, and its effects on the organoleptic parameters
Abstract
1: Introduction
2: Preparation methods of food-grade nanoemulsions
3: Encapsulation and delivery of plant-based natural antioxidants and waxes
4: Encapsulation and delivery of nutraceuticals
5: Organoleptic and sensory determinants of candelilla wax nanoemulsions and bioavailability in human body
6: Conclusions
References
Chapter 21: A food-grade nanoemulsion for delivering probiotics and prebiotics
Abstract
Acknowledgment
1: Introduction
2: Probiotics
3: Prebiotics
4: Probiotics and prebiotics in functional foods
5: Synbiotics
6: The impact of nanotechnology in the delivery of probiotics and prebiotics
7: Nanoemulsion
8: Nanoemulsions in food industries
9: Food-grade nanoemulsions to deliver probiotics and prebiotics
10: Conclusion
References
Chapter 22: Use of essential oil-loaded nanoemulsions in active food packaging
Abstract
Acknowledgments
1: Use of essential oil-loaded nanoemulsions
2: Definition and properties of essential oil nanoemulsions
3: Nanomanufacturing technologies
4: Antimicrobial and antioxidant activities of nanoemulsions of essential oil
5: Active packaging with essential oil nanoemulsions
6: Use of active packaging with essential oil nanoemulsions to increase shelf life of foods
7: Concluding remarks and future perspectives
References
Chapter 23: Recent trends in composite nanoemulsions for food packaging applications
Abstract
1: Introduction
2: Designs of composite nanoemulsions applied on food packaging
3: Physical and chemical interactions between food and edible composite nanoemulsions
4: Conclusion and perspectives
References
Chapter 24: Nanolipid-based edible films to improve food shelf life
Abstract
1: Introduction
2: Edible polymers
3: Film formation
4: Properties of edible films and coatings
5: Nanolipid-based edible films
6: Characteristics of edible film
7: Coating application method
8: Application of nanolipid in edible food
9: Conclusion
References
Further reading
Chapter 25: Nanocarrier-based formulations: Concepts and applications
Abstract
Acknowledgments
1: Introduction
2: Nanoparticulate carriers
3: Colloidal carriers
4: Vesicular carriers
5: Concluding remarks
References
Further reading
Chapter 26: Food-grade nanoemulsions for effective delivery of vitamins
Abstract
1: Introduction
2: Fortification of food products with vitamins
3: Prepare a nanoemulsion-based vitamin delivery system
4: Vitamin-enhanced nanoemulsion stability
5: Challenges in nanoemulsion preparation
6: Bioavailability of vitamins incorporated into nanoemulsions
7: Industrial perspective and applications
8: Conclusions and perspectives
References
Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Bio-Based Nanoemulsions for Agri-Food Applications

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Kamel A. Abd-Elsalam

Kasi Murugan