Nano-Encapsulation of Citrus Essential Oils: Methods and Applications of Interest for the Food Sector.
antimicrobial
antioxidant
citrus essential oils
nano-emulsions
nano-encapsulation
nanoliposomes
polymers
Journal
Polymers
ISSN: 2073-4360
Titre abrégé: Polymers (Basel)
Pays: Switzerland
ID NLM: 101545357
Informations de publication
Date de publication:
25 Oct 2022
25 Oct 2022
Historique:
received:
03
10
2022
revised:
18
10
2022
accepted:
19
10
2022
entrez:
11
11
2022
pubmed:
12
11
2022
medline:
12
11
2022
Statut:
epublish
Résumé
Citrus essential oils possess many health-promoting benefits and properties of high interest in the food and agri-food sector. However, their large-scale application is limited by their sensitivity to environmental factors. Nanostructures containing citrus essential oils have been developed to overcome the high volatility and instability of essential oils with respect to temperature, pH, UV light, etc. Nanostructures could provide protection for essential oils and enhancement of their bioavailability and biocompatibility, as well as their biological properties. Nano-encapsulation is a promising method. The present review is mainly focused on methods developed so far for the nano-encapsulation of citrus essential oils, with emphasis on lipid-based (including liposomes, solid lipid nanoparticles, nanostructured lipid particles, and nano- and micro-emulsions) and polymer-based nanostructures. The physico-chemical characteristics of the obtained structures, as well as promising properties reported, with relevance for the food sector are also discussed.
Identifiants
pubmed: 36365499
pii: polym14214505
doi: 10.3390/polym14214505
pmc: PMC9658967
pii:
doi:
Types de publication
Journal Article
Review
Langues
eng
Subventions
Organisme : Unitatea Executiva Pentru Finantarea Invatamantului Superior a Cercetarii Dezvoltarii si Inovarii
ID : PN-III-P4-ID-PCE-2020-1847
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