Vol. 12, Issue 5 (2023)

Author(s):
Harmanjot Singh

Abstract:
Nanoemulsions, a type of emulsion with droplet sizes in the nanometer range, have emerged as a promising technology in the food industry. Due to their unique properties and advantages, nanoemulsions have found diverse applications in various food products. This review highlights the scope of nanoemulsions in the food industry, focusing on their formulation, preparation methods, stability, and potential benefits. Nanoemulsions offer improved solubility, enhanced bioavailability, and controlled release of bioactive compounds, such as flavors, antioxidants, and antimicrobials, leading to improved sensory attributes and extended shelf life of food products. Additionally, nanoemulsions can serve as delivery systems for lipophilic vitamins and nutraceuticals, enhancing their absorption and efficacy. Moreover, nanoemulsions can be employed for encapsulation and delivery of functional ingredients, including essential oils, plant extracts, and bioactive peptides, to improve their stability and controlled release in food matrices. Furthermore, the use of nanoemulsions as carriers for fat-soluble vitamins and fortification of foods with lipophilic compounds has gained significant attention. The incorporation of nanoemulsions in food products holds promise for improving the quality, functionality, and health benefits of food. However, challenges related to production scale-up, long-term stability, and regulatory aspects need to be addressed to ensure the successful implementation of nanoemulsions in the food industry.