سال انتشار: ۱۳۸۷

محل انتشار: دومین کنگره بین المللی علوم و فناوری نانو

تعداد صفحات: ۲

نویسنده(ها):

Mehrdad Niakousari – Department of Food Science and Technology – Shiraz University
Marjan Majdi Nasab – Nanotechnology Institute – Shiraz University
Sanaz Roushanzadeh –

چکیده:

Microemulsion is known for many years, but their utilization in food systems has been very limited owing to some major structural limitations and the nature of the surfactants and the oils. The growing interest in microemulsions as vehicles for food and cosmetic formulations arises mainly from the advantages of their physicochemical properties. Microemulsions can cosolubilize large amounts of lipophilic and hydrophilic nutraceutical and cosmetoceutical additives. A major drawback is that in most cases they may not be diluted with water. In this article an attempt has been made to introduce the idea of application of modified microemulsions as nanosized self-assembled liquid vehicles (NSSLV) for the solubilization of nutraceuticals and to improve transmembrane transport for additional health benefits. One of the benefit would be achievement of solubilization of nonsoluble active ingredients such as aromas and antioxidants into clear beverages that are based on water-continuous phase. Case studies for Lycopene and vitamin E were analyzed