№ 68-3 (том 2): ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, Ноябрь, 2025
Научно-образовательные статьи

POSSIBILITIES OF OBTAINING NANOEMULSION USED TO IMPROVE THE BIOAVAILABILITY OF FOODS IN FOOD ENGINEERING

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  • Patma Igdyrova,
  • Mammedova Mahri
Patma Igdyrova
OGUZ HAN ENGINEERING AND TECHNOLOGY UNIVERSITY OF TURKMENISTAN
Mammedova Mahri
OGUZ HAN ENGINEERING AND TECHNOLOGY UNIVERSITY OF TURKMENISTAN

Опубликован 04.12.2025

Как цитировать

P. Igdyrova, & M. Mammedova. (2025). POSSIBILITIES OF OBTAINING NANOEMULSION USED TO IMPROVE THE BIOAVAILABILITY OF FOODS IN FOOD ENGINEERING. ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, 68-3 (том 2). https://mpcareer-google.ru/index.php/journal/article/view/4230

Аннотация

Nanoemulsions are colloidal dispersions of two immiscible liquids stabilized by surfactants, with droplet sizes in the range of 20–200 nm. In food engineering, nanoemulsions are increasingly used to enhance the bioavailability of nutrients, vitamins, and bioactive compounds. This article provides a detailed overview of methods for obtaining food-grade nanoemulsions, key formulation parameters, and their impact on the stability and bioavailability of encapsulated nutrients. The study emphasizes both high-energy and low-energy techniques, selection of surfactants, and application potentials in functional foods, beverages, and nutraceuticals.

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Библиографические ссылки

  1. McClements, D. J. Nanoemulsions versus Microemulsions: Terminology, Differences, and Applications. Soft Matter, 2012.
  2. Shakeel, F., et al. Nanoemulsions as Vehicles for Enhancing Bioavailability of Poorly Soluble Compounds. Journal of Nanobiotechnology, 2013.
  3. Tadros, T., et al. Formation and Stability of Nanoemulsions. Advances in Colloid and Interface Science, 2004.
  4. Salvia-Trujillo, L., et al. Food-Grade Nanoemulsions: Production, Applications, and Challenges. Annual Review of Food Science and Technology, 2017.
  5. McClements, D. J., Xiao, H. The Role of Nanoemulsions in the Bioavailability of Nutrients. Food Hydrocolloids, 2017.