naa a22 4500 510764703 CHVBK 20180411083152.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s12393-013-9066-3 doi (NATIONALLICENCE)springer-10.1007/s12393-013-9066-3 An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions [Elektronische Daten] [Shabbar Abbas, Khizar Hayat, Eric Karangwa, Mohanad Bashari, Xiaoming Zhang] Nanoemulsions are considered a very important tool for the delivery of bioactive compounds to the human body through food systems. Application of low-frequency ultrasound, a high-energy method, facilitates the homogenization and dispersion process under the influence of cavitation phenomena. Frequency, time, power, oil phase and aqueous phase are major parameters governing the cavitation process, concomitantly influencing the size and polydispersity index of nanoemulsion droplet. Additionally, hydrostatic pressure, gas content and temperature may also have profound effects on the process. Present review highlights the principles and production technology of high-intensity ultrasound and discusses the role of acoustic cavitation in the preparation of food-grade O/W nanoemulsions. Finally, it indicates technical hurdles, issues and future prospects of the technology. Springer Science+Business Media New York, 2013 Ultrasonication nationallicence Cavitation nationallicence Homogenization nationallicence Nanoemulsions nationallicence Food-grade nationallicence Abbas Shabbar State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122, Wuxi, Jiangsu, China aut Hayat Khizar Department of Chemistry, COMSATS Institute of Information Technology, 22060, Abbotabad, Pakistan aut Karangwa Eric State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122, Wuxi, Jiangsu, China aut Bashari Mohanad State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122, Wuxi, Jiangsu, China aut Zhang Xiaoming State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122, Wuxi, Jiangsu, China aut Food Engineering Reviews Springer US; http://www.springer-ny.com 5/3(2013-09-01), 139-157 1866-7910 5:3<139 2013 5 12393 https://doi.org/10.1007/s12393-013-9066-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s12393-013-9066-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Abbas Shabbar State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122, Wuxi, Jiangsu, China aut NATIONALLICENCE 700 1- Hayat Khizar Department of Chemistry, COMSATS Institute of Information Technology, 22060, Abbotabad, Pakistan aut NATIONALLICENCE 700 1- Karangwa Eric State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122, Wuxi, Jiangsu, China aut NATIONALLICENCE 700 1- Bashari Mohanad State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122, Wuxi, Jiangsu, China aut NATIONALLICENCE 700 1- Zhang Xiaoming State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122, Wuxi, Jiangsu, China aut NATIONALLICENCE 773 0- Food Engineering Reviews Springer US; http://www.springer-ny.com 5/3(2013-09-01), 139-157 1866-7910 5:3<139 2013 5 12393 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer