Nanoemulsion: Composition, Preparation and its Application in the Food Industry

Abstract

Nanotechnology deals with the application of atoms, molecules, or macromolecules with sizes ranging from 1 to 100 nm to create and utilize materials with distinct and novel characteristics. Nanotechnology has gained popularity over the past few decades and is now widely regarded as a revolutionary technology in the food industry. Various nanoencapsulation techniques have been spawned by the boom in interest in nanotechnology and its application in food products. One of the most exciting encapsulating and delivering methods in the food sector is nanoemulsion.  A nanoemulsion is a mixture of two immiscible liquids and a surfactant that takes the form of tiny droplets less than 200 nm in size. Delivery methods based on nanoemulsions increase the bioavailability of the bioactive substances that are encapsulated and improve food stability. Since nanoemulsions are thermodynamically unstable, they need a certain amount of energy to create them. The preparation technique chosen determines the creation and permanence of nanoemulsions. This review provides an overview of nanoemulsion terminology and formulation; and also addresses various approaches for producing nanoemulsions, including both high- and low-energy techniques. In addition, the applications of nanoemulsions in the food industry.