ReviewNanoscale research letters2019
Oil nanoencapsulation: development, application, and incorporation into the food market.
Review in Nanoscale research letters, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
25 citing papers in PubMed.
- Physicochemical Properties of Nanoencapsulated Essential Oils: Optimizing D-Limonene Preservation.Polymers · 2025Article
- Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils.Foods (Basel, Switzerland) · 2025Review
- Carvacrol-loaded chia mucilage nanocapsules as sanitizer to control Salmonella, Escherichia coli and Listeria monocytogenes in green cabbage.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2024Article
- Investigating the Synergistic Effects of Carvacrol and Citral-Edible Polysaccharide-Based Nanoemulgels on Shelf Life Extension of Chalkidiki Green Table Olives.Gels (Basel, Switzerland) · 2024Article
- Active Films of Cassava Starch Incorporated with Carvacrol Nanocapsules.Foods (Basel, Switzerland) · 2024Article
- Optimization and Characterization of Interspecific Hybrid Crude Palm Oil Unaué HIE OxG Nanoparticles with Vegetable By-Products as Encapsulants.Foods (Basel, Switzerland) · 2024Article
- Repellents againstFrontiers in insect science · 2024Review
- Influence of droplet size on the antibacterial efficacy of citral and citronella oil nanoemulsions in polysaccharide coated fresh-cut apples.Scientific reports · 2023Article
- Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient.International journal of molecular sciences · 2023Review
- Nanoemulsion application in meat product and its functionality: review.Journal of animal science and technology · 2023Review
- Recent advances in nanocarriers for nutrient delivery.Drug delivery and translational research · 2022Review
- Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry.Microorganisms · 2022Review
- Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products.Foods (Basel, Switzerland) · 2022Review
- The Current State of Knowledge onMolecules (Basel, Switzerland) · 2022Review
- Role of Surface Charge of Nanoscale Ultrasound Contrast Agents in Complement Activation and Phagocytosis.International journal of nanomedicine · 2022Article
- Lecithin-based nanocapsule loading sucupira (Toxicology reports · 2022Article
- Chemical characteristics and targeted encapsulatedSaudi journal of biological sciences · 2021Article
- Active Barrier Coating for Packaging Paper with Controlled Release of Sunflower Oils.Molecules (Basel, Switzerland) · 2021Article
- Encapsulation, release and insecticidal activity ofHeliyon · 2021Article
- Nanoliposomes and Nanoemulsions Based on Chia Seed Lipids: Preparation and Characterization.International journal of molecular sciences · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Oils are very important substances in human nutrition. However, they are sensitive to oxygen, heat, moisture, and light. In recent years, there has been a growing interest in the modification technology of oils. Methods that modify oil characteristics and make oils suitable applications have been increasingly studied. Nanotechnology has become one of the most promising studied technologies that could revolutionize conventional food science and the food industry. Oil nanoencapsulation could be a promising alternative to increase the stability and improve the bioavailability of nanoencapsulated compounds. The occurrence of oil nanoencapsulation has been rapidly increasing, especially in the food industry. Conventional nanoencapsulation technologies applied in different oils exert a direct impact on oil nanoparticle synthesis, influencing parameters such as zeta potential, size, and the polydispersity index; these characteristics might limit the use of oils in different industries. This review summarizes oil nanoencapsulation in the food industry and highlights the technologies, advantages, and limitations of different techniques for obtaining stable oil nanocapsules; it also illustrates key opportunities for and the benefits of technological innovations and analyzes the protection of this technology through patent applications. In the last 20 years, oil nanoencapsulation has grown considerably in the food industry. Although nanoencapsulated oil products are not currently found in the food industry, there are numerous articles in the food science area reporting that oil nanoencapsulation will be a market trend. Nevertheless, different areas can apply nanoencapsulated oils, as demonstrated via patent applications.
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Registered trials
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