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Ultrasonic Technique for Production of Nanoemulsions for Food Packaging Purposes: A Review Study

机译：用于生产食品包装纳米乳液的超声波技术：综述研究

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According to the loss of food due to expired shelf life, there is a global concern on food safety among food science researchers, and food microbiologists. So, any approaches contributing to improved food packaging is most welcome. It has been demonstrated that administration of essential oils, fades away the unsolved obstacles of conventional food packaging, reducing environmental concerns compared with conventional food packaging. Along with substantial progresses in nanoscience, there is a great interest toward usage of nanoemulsions-based delivery systems. They have potentials to simplify targeted delivery of compounds in a high surfaced area, aimed at increasing stability, biodegradability, anti-oxidation, and anti-microbial properties. There are a wide range of methods for fabrication of nanoemulsions. Among them, ultrasonic-based approaches have gained an acceptable efficiency for industrial fabrication of essential oils-based nanoemulsions due to refraining from loss of nutrients through non-thermal approaches. In summary, essential-oils based nanoemulsions are significant due to ability for reduction in microbial load of food-borne pathogens, and prolonged shelf life.
机译：根据未经保质期由于食物的损失，对食品科学研究人员和食物微生物学家的食品安全存在全球担忧。因此，最受欢迎的任何促进食品包装的方法都是最受欢迎的。已经证明，与常规食品包装相比，精油的施用，逐渐消失常规食品包装的未解决的障碍，降低了环境问题。随着纳米科学的实质性进展，对基于纳米乳液的递送系统的使用非常关注。它们有可能简化靶向递送化合物在高表面积中的化合物，旨在提高稳定性，生物降解性，抗氧化和抗微生物性质。纳米乳液的制造具有各种方法。其中，基于超声波的方法对基于精油的纳米乳液的工业制造具有可接受的效率，这是由于不热方法避免营养物质丧失。总之，基于基础油的纳米乳液是由于食品传播病原体微生物负荷和延长的保质期的能力而显着。

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