Preparation of Food Flavor Nanoemulsions by High- and Low-Energy Emulsification Approaches

摘要: Flavor ingredients are major contributors to the profile of food products. As these components mostly volatile and hydrophobic, achieving their enhanced bioaccessibility controlled release during processing is utmost concern manufacturers. Emulsions prepared at nanoscale (2–200 nm) not only give opportunity protect flavor but also enable higher homogeneity in emulsion system through produced smaller droplet size. Among developed approaches high low energy for preparation nanoemulsions, low-energy possibility develop nanoemulsions absence shear pressure, suitable selections thermal-sensitive with requirement consuming less comparison high-energy methods. However, limitation using synthetic surfactants might limit applications systems amount surfactant be necessary produce stable small sizes. Preparation encapsulation flavors applying methods considered as a new emerging approach potential further research development applicable formulations production large scale. Considering growing demand flavors, this review aims highlight recent advancements application high- focus on discussing main factors influencing stability particle size storage can provide insights an industrial