Medeleanu ML, Fărcaș AC, Coman C, Leopold L, Diaconeasa Z, Socaci SA. Citrus essential oils - Based nano-emulsions: Functional properties and potential applications.
Food Chem X 2023;
20:100960. [PMID:
38144864 PMCID:
PMC10740136 DOI:
10.1016/j.fochx.2023.100960]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 10/13/2023] [Accepted: 10/23/2023] [Indexed: 12/26/2023] Open
Abstract
Citrus essential oils are natural products with various bioactive properties (e.g., antimicrobial, antioxidant, and antimutagenic activities), that are generally recognized as safe (GRAS) by Food and Drug Administration (FDA) to be used as flavorings and food additives. Nonetheless, due to their high volatility, low solubility in water, low thermal stability, susceptibility to oxidation, and strong flavor, their applications in the food industry are limited. Nanotechnology allows the incorporation of citrus essential oils into nano-emulsion systems, thus protecting them from the deterioration caused by external factors and maintaining or even improving their functional properties. This study aims to summarize the antioxidant, antimicrobial, and antimutagenic effects of the nano-emulsions based on essential oils from citrus peels with emphasis on their mechanisms of action and potential applications in, e.g., foods, pharmaceuticals, and cosmetics.
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