Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery Systems in Foods

Umut Yucel, Ryan J. Elias and John N. Coupland 

In the first group of delivery systems, the BLI is bound directly by a food polymer (polysaccharide or protein) and then dispersed within the food. It has been shown that the 

Food and Industrial Biaproducts and Biopwcessing, First Edition. Edited by Nurhan Turgut Dunford. 2012 John Wiley Sons, Inc. Published 2012 by John Wiley Sons, Inc. 

In the second group of delivery systans, the BLl is incorporated into a thermodynamically stable surfactant self-association structure (e.g., a microanulsion). For example, Amar and co-workers (2003) used microanulsions of different surfactant types to improve the solubilization of lutein and lutein esters, which are otherwise insoluble in water and have limited solubility in food-grade oils. In the final group of delivery systems, the BLl can be dissolved in a lipid carrier and subsequently homogenized to form fine emulsion droplets. This final group is known as emulsion-based delivery systans (EBDS) and is the focus of this chapter. 

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Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery Systems in Foods... 

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