Nanoemulsion-based approach to preserve muscle food: A review with current knowledge

被引:14
|
作者
Rathod, Nikheel Bhojraj [1 ]
Meral, Raciye [2 ]
Siddiqui, Shahida Anusha [3 ,4 ]
Nirmal, Nilesh [5 ]
Ozogul, Fatih [6 ,7 ]
机构
[1] PG Inst Postharvest Technol & Management Dr Balasa, Dept Post Harvest Management Meat Poultry & Fish, Raigad, Maharashtra, India
[2] Van Yuzuncu Yil Univ, Fac Engn, Dept Food Engn, Van, Turkiye
[3] Tech Univ Munich, Campus Straubing Biotechnol & Sustainabil, Straubing, Germany
[4] German Inst Food Technol DIL EV, D Quakenbruck, Germany
[5] Mahidol Univ, Inst Nutr, Nakhon Pathom, Thailand
[6] Cukurova Univ, Fac Fisheries, Dept Seafood Proc Technol, Adana, Turkiye
[7] Cukurova Univ, Biotechnol Res & Applicat Ctr, Adana, Turkiye
关键词
Nanoemulsion; muscle foods; preservation; food safety; bioavailability; OIL-BASED NANOEMULSIONS; SHELF-LIFE EXTENSION; ANTIMICROBIAL ACTIVITY; LOADED NANOEMULSIONS; DELIVERY-SYSTEMS; HIGH-PRESSURE; EMULSIFICATION FORMULATION; PHYSICOCHEMICAL PROPERTIES; CHITOSAN NANOEMULSIONS; BACTERIAL COMMUNITIES;
D O I
10.1080/10408398.2023.2175347
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Muscle foods are regarded as nutritionally dense foods while they are prone to spoilage by action of microorganism and oxidation. Recently, the consumer's preference is mostly toward minimally processed foods as well as preserved with natural preservatives. However, natural extract directly to the food matrix has several drawbacks. Hence development and applications of nanoemulsion has gained importance for the preservation of muscle foods to meet consumer requirements with enhanced food safety. Nanoemulsion utilizes natural extracts at much lower concentration with higher preservative abilities over original components. Nanoemulsions offer protection to the active component from degradation and ensure longer bioavailability. Novel techniques used for formulation of nanoemulsion provide stability to the emulsion with desirable qualities to improve their impacts. The application of nanoemulsion is known to enhance the preservative action of nanoemulsions by improving the microbial safety and oxidative stability in nanoform. This review provides recent updates on different methods used for formulation of nanoemulsions from different sources. Besides, successful application of nanoemulsion derived using natural agents for muscle food preservation and shelf life extension are reviewed. Thus, the application of nanoemulsion to extend shelf life and maintain quality is suggested for muscle foods.
引用
收藏
页码:6812 / 6833
页数:22
相关论文
共 50 条
  • [31] Occurrence of microplastics in tap and bottled water, and food packaging: A narrative review on current knowledge
    Muhib, Md. Iftakharul
    Uddin, Md. Khabir
    Rahman, Md. Mostafizur
    Malafaia, Guilherme
    SCIENCE OF THE TOTAL ENVIRONMENT, 2023, 865
  • [32] A Brief Review of Genetic Approaches to the Study of Food Preferences: Current Knowledge and Future Directions
    Robino, Antonietta
    Concas, Maria Pina
    Catamo, Eulalia
    Gasparini, Paolo
    NUTRIENTS, 2019, 11 (08)
  • [33] The Impacts of Acidophilic Lactic Acid Bacteria on Food and Human Health: A Review of the Current Knowledge
    Icer, Mehmet Arif
    Ozbay, Sena
    Agagunduz, Duygu
    Kelle, Bayram
    Bartkiene, Elena
    Rocha, Joao Miguel F.
    Ozogul, Fatih
    FOODS, 2023, 12 (15)
  • [34] Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products
    Rehman, Abdur
    Tong Qunyi
    Sharif, Hafiz Rizwan
    Korma, Sameh A.
    Karim, Aiman
    Manzoor, Muhammad Faisal
    Mehmood, Arshad
    Igbal, Muhammad Waheed
    Raza, Husnain
    Ali, Ahmad
    Mehmood, Tariq
    CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS, 2021, 2
  • [35] Deep Learning-Based Code Refactoring: A Review of Current Knowledge
    Naik, Purnima
    Nelaballi, Salomi
    Pusuluri, Venkata Sai
    Kim, Dae-Kyoo
    SSRN, 2022,
  • [36] Deep Learning-Based Code Refactoring: A Review of Current Knowledge
    Naik, Purnima
    Nelaballi, Salomi
    Pusuluri, Venkata Sai
    Kim, Dae-Kyoo
    JOURNAL OF COMPUTER INFORMATION SYSTEMS, 2024, 64 (02) : 314 - 328
  • [37] A Knowledge-Based Approach to Physical Education: A Systematic Review
    Talaghir, Laurentiu-Gabriel
    Olaru, Bogdan Sorin
    Ciorba, Constantin
    Rus, Cristian Mihail
    Iconomescu, Teodora Mihaela
    REVISTA ROMANEASCA PENTRU EDUCATIE MULTIDIMENSIONALA, 2023, 15 (04): : 252 - 278
  • [38] Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge
    Chaix, Estelle
    Guillaume, Carole
    Guillard, Valerie
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2014, 13 (03): : 261 - 286
  • [39] A critical review of knowledge management literature: Introducing a practice-based approach on knowledge sharing
    Timonen, Hanna
    Jalonen, Meri
    PROCEEDINGS OF THE 9TH EUROPEAN CONFERENCE ON KNOWLEDGE MANAGEMENT, 2008, : 869 - +
  • [40] A critical review of knowledge management literature: Introducing a practice-based approach on knowledge sharing
    Helsinki University of Technology, Espoo, Finland
    不详
    Proc. Eur. Conf. Knowl. Manage., ECKM, 2008, (869-876):