Nanoemulsions for food fortification with lipophilic vitamins: Production challenges, stability, and bioavailability
Published 2017 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Nanoemulsions for food fortification with lipophilic vitamins: Production challenges, stability, and bioavailability
Authors
Keywords
-
Journal
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Volume 119, Issue 7, Pages 1500539
Publisher
Wiley
Online
2017-01-07
DOI
10.1002/ejlt.201500539
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Degradation studies of cholecalciferol (vitamin D3) using HPLC-DAD, UHPLC-MS/MS and chemical derivatization
- (2017) Fatemeh Mahmoodani et al. FOOD CHEMISTRY
- Vitamin A degradation in triglycerides varying by their saturation levels
- (2016) Cyril Moccand et al. FOOD RESEARCH INTERNATIONAL
- Development of microfluidization methods for efficient production of concentrated nanoemulsions: Comparison of single- and dual-channel microfluidizers
- (2016) Long Bai et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Progress in natural emulsifiers for utilization in food emulsions
- (2016) Bengu Ozturk et al. Current Opinion in Food Science
- Towards predicting the stability of protein-stabilized emulsions
- (2015) Roy J.B.M. Delahaije et al. ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Encapsulation of vitamin E: Effect of physicochemical properties of wall material on retention and stability
- (2015) Joseph Hategekimana et al. CARBOHYDRATE POLYMERS
- Vitamin E nanoemulsions by emulsion phase inversion: Effect of environmental stress and long-term storage on stability and degradation in different carrier oil types
- (2015) Joseph Hategekimana et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Novel starch based nanocarrier for vitamin D fortification of milk: Production and characterization
- (2015) Elham Hasanvand et al. FOOD AND BIOPRODUCTS PROCESSING
- Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility
- (2015) Bengu Ozturk et al. FOOD CHEMISTRY
- Optimization of the canola oil based vitamin E nanoemulsions stabilized by food grade mixed surfactants using response surface methodology
- (2015) Tahir Mehmood FOOD CHEMISTRY
- Influence of light exposure and oxidative status on the stability of vitamins A and D3 during the storage of fortified soybean oil
- (2015) Youna M. Hemery et al. FOOD CHEMISTRY
- Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: Factors affecting particle size and stability
- (2015) Marrisa Guttoff et al. FOOD CHEMISTRY
- Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic
- (2015) Bengu Ozturk et al. FOOD CHEMISTRY
- Relation between in vitro lipid digestion and β-carotene bioaccessibility in β-carotene-enriched emulsions with different concentrations of l-α-phosphatidylcholine
- (2015) Tina A.J. Verrijssen et al. FOOD RESEARCH INTERNATIONAL
- Fabrication of Food Grade Vitamin E Nanoemulsion by Low Energy Approach, Characterization and Its Application
- (2015) Nandita Dasgupta et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size
- (2015) Rebecca M. Walker et al. JOURNAL OF FOOD ENGINEERING
- Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions
- (2015) Hélder D. Silva et al. JOURNAL OF FOOD ENGINEERING
- Production of Nanoemulsions from Palm-Based Tocotrienol Rich Fraction by Microfluidization
- (2015) Pik Goh et al. MOLECULES
- Enrichment of cheese with vitamin D3 and vegetable omega-3
- (2015) Iulia Stratulat et al. Journal of Functional Foods
- Challenges and Solutions to Incorporation of Nutraceuticals in Foods
- (2015) Mary Ann Augustin et al. Annual Review of Food Science and Technology
- Bioaccessibility of lipophilic micro-constituents from a lipid emulsion
- (2015) Sébastien Marze Food & Function
- Aspects of food structures in the digestive tract
- (2015) Harjinder Singh et al. Current Opinion in Food Science
- Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods
- (2014) Brian M. Degner et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer
- (2014) Claire C. Berton-Carabin et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review
- (2014) Juana M. Carbonell-Capella et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Study on Vitamin A Acetate Reaction Initiated by Peroxide
- (2014) Hong Yin et al. FOOD SCIENCE AND TECHNOLOGY RESEARCH
- In vitro release testing methods for vitamin E nanoemulsions
- (2014) Jacqueline M. Morais et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- Nanoemulsion-Based Delivery Systems for Polyunsaturated (ω-3) Oils: Formation Using a Spontaneous Emulsification Method
- (2014) Alessandro Gulotta et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin
- (2014) Bengu Ozturk et al. JOURNAL OF FOOD ENGINEERING
- Enrichment of cheese with bioactive lipophilic compounds
- (2014) Iulia Stratulat et al. Journal of Functional Foods
- Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals
- (2014) David Julian McClements et al. Food & Function
- Vitamin E bioaccessibility: Influence of carrier oil type on digestion and release of emulsified α-tocopherol acetate
- (2013) Ying Yang et al. FOOD CHEMISTRY
- Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions
- (2013) L. Salvia-Trujillo et al. FOOD CHEMISTRY
- Fabrication of vitamin E-enriched nanoemulsions by spontaneous emulsification: Effect of propylene glycol and ethanol on formation, stability, and properties
- (2013) Amir Hossein Saberi et al. FOOD RESEARCH INTERNATIONAL
- Stability and Bioaccessibility of β-Carotene in Nanoemulsions Stabilized by Modified Starches
- (2013) Rong Liang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: Factors influencing droplet size and stability
- (2013) Sinja Mayer et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Effect of glycerol on formation, stability, and properties of vitamin-E enriched nanoemulsions produced using spontaneous emulsification
- (2013) Amir Hossein Saberi et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities
- (2013) Randy Adjonu et al. JOURNAL OF FOOD ENGINEERING
- Nutraceutical nanoemulsions: influence of carrier oil composition (digestibleversusindigestible oil) onβ-carotene bioavailability
- (2013) Jiajia Rao et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- 100 Years of Vitamins: The Science of Formulation is the Key to Functionality
- (2013) Alexandra Teleki et al. KONA Powder and Particle Journal
- Delivery of Lipophilic Bioactives: Assembly, Disassembly, and Reassembly of Lipid Nanoparticles
- (2013) Mingfei Yao et al. Annual Review of Food Science and Technology
- An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions
- (2013) Shabbar Abbas et al. Food Engineering Reviews
- An Excellent Delivery System for Improving the Oral Bioavailability of Natural Vitamin E in Rats
- (2012) Yinhua Gong et al. AAPS PHARMSCITECH
- Bioavailability of bioactive food compounds: a challenging journey to bioefficacy
- (2012) Maarit J. Rein et al. BRITISH JOURNAL OF CLINICAL PHARMACOLOGY
- Technological Aspects of Nanoemulsion Formation of Low-Fat Foods Enriched with Vitamin E by High-Pressure Homogenization
- (2012) O. S. El Kinawy et al. CHEMICAL ENGINEERING & TECHNOLOGY
- Nano-emulsions: Formation by low-energy methods
- (2012) Conxita Solans et al. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Encapsulation of functional lipophilic components in surfactant-based colloidal delivery systems: Vitamin E, vitamin D, and lemon oil
- (2012) Khalid Ziani et al. FOOD CHEMISTRY
- Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility
- (2012) Cheng Qian et al. FOOD CHEMISTRY
- Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methods
- (2012) Ying Yang et al. FOOD HYDROCOLLOIDS
- Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactant
- (2012) Ying Yang et al. FOOD HYDROCOLLOIDS
- Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®)
- (2012) Ying Yang et al. FOOD HYDROCOLLOIDS
- Low-energy formation of edible nanoemulsions: Factors influencing droplet size produced by emulsion phase inversion
- (2012) Felix Ostertag et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Fabrication of vitamin E-enriched nanoemulsions: Factors affecting particle size using spontaneous emulsification
- (2012) Amir Hossein Saberi et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Membrane emulsification: A promising alternative for vitamin E encapsulation within nano-emulsion
- (2012) Abdallah Laouini et al. JOURNAL OF MEMBRANE SCIENCE
- Design of Foods with Bioactive Lipids for Improved Health
- (2012) Bingcan Chen et al. Annual Review of Food Science and Technology
- Influence of gastric digestive reaction on subsequent in vitro intestinal digestion of sodium caseinate-stabilized emulsions
- (2012) Jessie Li et al. Food & Function
- Daily consumption of vitamin D– or vitamin D + calcium–fortified yogurt drink improved glycemic control in patients with type 2 diabetes: a randomized clinical trial
- (2011) Bahareh Nikooyeh et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Lipid nanoparticles as vitamin matrix carriers in liquid food systems: On the role of high-pressure homogenisation, droplet size and adsorbed materials
- (2011) Rizwan Shukat et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity
- (2011) David Julian McClements et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Nanoemulsions for Food Applications: Development and Characterization
- (2011) Hélder Daniel Silva et al. Food and Bioprocess Technology
- Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type
- (2011) Cheng Qian et al. FOOD CHEMISTRY
- Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil
- (2011) Jiajia Rao et al. FOOD HYDROCOLLOIDS
- Fabrication, characterization and lipase digestibility of food-grade nanoemulsions
- (2011) Elizabeth Troncoso et al. FOOD HYDROCOLLOIDS
- Carotenoids bioavailability from foods: From plant pigments to efficient biological activities
- (2011) Elisabet Fernández-García et al. FOOD RESEARCH INTERNATIONAL
- Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch
- (2011) Ratchanee Charoen et al. JOURNAL OF FOOD SCIENCE
- Release of lipophilic molecules during in vitro digestion of soy protein-stabilized emulsions
- (2011) Amir Malaki Nik et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Nanoemulsions versus microemulsions: terminology, differences, and similarities
- (2011) David Julian McClements Soft Matter
- Nanoencapsulation of food ingredients using lipid based delivery systems
- (2011) Milad Fathi et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
- (2010) David Julian McClements et al. ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size
- (2010) Cheng Qian et al. FOOD HYDROCOLLOIDS
- Physicochemical and pharmacological characterization of α-tocopherol-loaded nano-emulsion system
- (2010) Junya Hatanaka et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- Stabilization of Phase Inversion Temperature Nanoemulsions by Surfactant Displacement
- (2010) Jiajia Rao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility
- (2010) Sung Je Lee et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- New trends in encapsulation of liposoluble vitamins
- (2010) M. Gonnet et al. JOURNAL OF CONTROLLED RELEASE
- Evaluation of increased vitamin D fortification in high-temperature, short-time–processed 2% milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt
- (2010) A.L. Hanson et al. JOURNAL OF DAIRY SCIENCE
- Effects of Homogenization Models and Emulsifiers on the Physicochemical Properties of β-Carotene Nanoemulsions
- (2010) Like Mao et al. JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
- β-Carotene Is an Important Vitamin A Source for Humans
- (2010) Tilman Grune et al. JOURNAL OF NUTRITION
- Edible nanoemulsions: fabrication, properties, and functional performance
- (2010) David Julian McClements Soft Matter
- Mechanisms of lipid oxidation in food dispersions
- (2010) Thaddao Waraho et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Delivery systems for liquid food products
- (2009) Laurent Sagalowicz et al. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- The influence of emulsion structure and stability on lipid digestion
- (2009) Matt Golding et al. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Application of atomic force microscopy and ultrasonic resonator technology on nanoscale: Distinction of nanoemulsions from nanocapsules
- (2009) Claudia Preetz et al. EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES
- The universality of low-energy nano-emulsification
- (2009) Nicolas Anton et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- Surfactants Used in Food Industry: A Review
- (2009) Iva Kralova et al. JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
- Minimising oil droplet size using ultrasonic emulsification
- (2009) T.S.H. Leong et al. ULTRASONICS SONOCHEMISTRY
- Perceived risks and perceived benefits of different nanotechnology foods and nanotechnology food packaging
- (2008) Michael Siegrist et al. APPETITE
- Bioavailability of nanoparticles in nutrient and nutraceutical delivery
- (2008) Edgar Acosta CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Vitamin A and Vitamin E Isoforms Stability and Peroxidation Potential of All-In-One Admixtures for Parenteral Nutrition
- (2008) Guidetti et al. INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH
- Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability
- (2008) Tim J. Wooster et al. LANGMUIR
- Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans
- (2008) Giuseppe Maiani et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Structuring food emulsions in the gastrointestinal tract to modify lipid digestion
- (2008) Harjinder Singh et al. PROGRESS IN LIPID RESEARCH
- Recent advances in technologies for vitamin A protection in foods
- (2008) S.M. Loveday et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions
- (2007) Yuan Yuan et al. FOOD RESEARCH INTERNATIONAL
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search