Use of Nanoemulsion Technology in Dairy Industry
Nanoemulsions, characterized by droplet sizes below 100 nm, are increasingly recognized for their applications in dairy technology. They are typically created using high-energy or low-energy methods and enable the encapsulation of functional food ingredients within droplets or at the interface, ther...
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| Format: | Article |
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Turkish Science and Technology Publishing (TURSTEP)
2024-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/6953 |
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| author | Binnur Kaptan |
| author_facet | Binnur Kaptan |
| author_sort | Binnur Kaptan |
| collection | DOAJ |
| description | Nanoemulsions, characterized by droplet sizes below 100 nm, are increasingly recognized for their applications in dairy technology. They are typically created using high-energy or low-energy methods and enable the encapsulation of functional food ingredients within droplets or at the interface, thereby increasing nutrient bioavailability and physical stability. The demand for nanoemulsions is increasing due to their applications in functional beverages and foods. In dairy-based products such as yogurt, cheese, and ice cream, nanoemulsions play multiple roles by stabilizing them and providing health benefits. They increase the physical stability of milk-based products, extend their shelf life, and improve sensory properties. Nanoemulsions also act as carriers for bioactive compounds, vitamins, and flavors, enriching the nutritional profile and consumer appeal of dairy products. Research on nanoemulsions is advancing due to their superior properties such as improved solubility, enhanced nutrient absorption, and controlled release capabilities. They are used in functional milk drinks, fortified milks, and milk-based supplements, contributing to the physical stability of products and offering health and nutritional benefits. Dairy products can be enriched with various functional ingredients by adding nanoemulsions. This review focuses on nanoemulsion formation and applications of nanoemulsion technology applied to dairy products within the scope of innovative approaches in the dairy industry and includes studies and results on this subject. |
| format | Article |
| id | doaj-art-3e8ac3bb9c17421aa6ff91dc7fe3b8d2 |
| institution | Kabale University |
| issn | 2148-127X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-3e8ac3bb9c17421aa6ff91dc7fe3b8d22025-01-01T15:46:48ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2024-12-0112s22415242810.24925/turjaf.v12is2.2415-2428.69535654Use of Nanoemulsion Technology in Dairy IndustryBinnur Kaptan0https://orcid.org/0000-0002-6268-7245Department of Food Engineering, Faculty of Agriculture, Tekirdağ Namık Kemal University, Tekirdağ, TürkiyeNanoemulsions, characterized by droplet sizes below 100 nm, are increasingly recognized for their applications in dairy technology. They are typically created using high-energy or low-energy methods and enable the encapsulation of functional food ingredients within droplets or at the interface, thereby increasing nutrient bioavailability and physical stability. The demand for nanoemulsions is increasing due to their applications in functional beverages and foods. In dairy-based products such as yogurt, cheese, and ice cream, nanoemulsions play multiple roles by stabilizing them and providing health benefits. They increase the physical stability of milk-based products, extend their shelf life, and improve sensory properties. Nanoemulsions also act as carriers for bioactive compounds, vitamins, and flavors, enriching the nutritional profile and consumer appeal of dairy products. Research on nanoemulsions is advancing due to their superior properties such as improved solubility, enhanced nutrient absorption, and controlled release capabilities. They are used in functional milk drinks, fortified milks, and milk-based supplements, contributing to the physical stability of products and offering health and nutritional benefits. Dairy products can be enriched with various functional ingredients by adding nanoemulsions. This review focuses on nanoemulsion formation and applications of nanoemulsion technology applied to dairy products within the scope of innovative approaches in the dairy industry and includes studies and results on this subject.https://agrifoodscience.com/index.php/TURJAF/article/view/6953nanoemulsionsmilk technologyencapsulationcontrolled releasefunctional dairy products |
| spellingShingle | Binnur Kaptan Use of Nanoemulsion Technology in Dairy Industry Turkish Journal of Agriculture: Food Science and Technology nanoemulsions milk technology encapsulation controlled release functional dairy products |
| title | Use of Nanoemulsion Technology in Dairy Industry |
| title_full | Use of Nanoemulsion Technology in Dairy Industry |
| title_fullStr | Use of Nanoemulsion Technology in Dairy Industry |
| title_full_unstemmed | Use of Nanoemulsion Technology in Dairy Industry |
| title_short | Use of Nanoemulsion Technology in Dairy Industry |
| title_sort | use of nanoemulsion technology in dairy industry |
| topic | nanoemulsions milk technology encapsulation controlled release functional dairy products |
| url | https://agrifoodscience.com/index.php/TURJAF/article/view/6953 |
| work_keys_str_mv | AT binnurkaptan useofnanoemulsiontechnologyindairyindustry |