Study of the formation of edible coatings from nanoemulsions with vegan components

Abstract

In recent years, nanotechnology has generated several advances in various fields, one of them in the field of food industry, –with the development of nanoemulsions in the food products. Nanoemulsions have led to an improvement in the preservation and increased shelf-life of foods, such as fruits and vegetables. There are many applications where they show an improvement –That is why this work is about the study of edible coatings used on food made from nanoemulsions with vegan components. The main characteristics of nanoemulsions are explained: they are made up of two immiscible liquids which in most cases are water and oil, one of which forms droplets (dispersed phase) in the other (continuous phase); depending on the size of these droplets, the nanoemulsion may be transparent or not; they are thermodynamically unstable although they can achieve kinetic stability that can keep them stable for an extended period of time. The methods by which nanoemulsions can be formed are divided into high and low energy methods. In high-energy methods, the most widely used at the industrial level is high-pressure valve homogenization. In low-energy methods, phase inversion temperature is the most important method. Edible nanoemulsion coatings have a wide variety of applications, it should be remarkable its applications as a food preservative. These coatings reduce the growth of bacteria and fungi, so the shelf-life of food is improved