Francesco Donsì

TL;DR: In this article, a terpenes mixture and d-limonene were encapsulated into nano-emulsions based on food-grade ingredients, prepared by high pressure homogenization at 300 MPa.

TL;DR: This review focuses on the enabling contribution of nanoemulsions to the use of EOs as natural preservative agents in food by critically analyzing the reported antimicrobial activity data, both in vitro and in product, and discussing the regulatory issues associated with their use in food systems.

TL;DR: The results suggest that the ability of the active molecules to interact with cell membranes is associated to their dissolution in the aqueous phase, which can lead to a more rational design of the nanoemulsion-based delivery systems for essential oils, based on the opportune choice of the emulsifiers in dependence of the desired function of the antimicrobials within the food system.

TL;DR: In this article, the application of PEF as a pretreatment of permeabilization of vegetable and animal tissue to enhance the efficiency of mass transfer of water or of valuable compounds from biological matrices demonstrated its efficiency in drying, extraction, and diffusion processes.

TL;DR: Fluorescence spectroscopy studies confirmed that resveratrol was encapsulated in the inner core of the nanoemulsions, which provides protection against chemical degradation, and the developed systems also demonstrated the capability of nanoemulsion-based delivery systems in sustained release of resver atrol from dialysis bags compared to the unencapsulated compound.