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Review ARTICLE Provisionally accepted The full-text will be published soon. Notify me

Front. Sustain. Food Syst. | doi: 10.3389/fsufs.2019.00095

Nanoemulsions and their potential applications in food industry

Jamuna B. Aswathanarayan1 and  Ravishankar R. Vittal1*
  • 1University of Mysore, India

Nanoemulsions have small droplet size and are kinetically stable colloidal systems. They have enhanced functional properties in comparison to conventional emulsions. The composition and structure of the nanoemulsions can be controlled for the encapsulation and effective delivery of bioactive lipophilic compounds. Nanoemulsions have potential application in the food industry for the delivery of nutraceuticals, coloring and flavoring agents, and antimicrobials. The nanoemulsion formulations of active ingredients can be used for developing biodegradable coating and packaging films to enhance the quality, functional properties, nutritional value and shelf life of foods. This review focuses on preparation of food grade nanoemulsions using high-energy methods and low-energy approaches and their characterization for physical properties, stability and microstructure. The application of nanoemulsion formulations for sustainable food processing and improving the delivery of functional compounds, such as colorants, flavouring agents, nutraceuticals and preservatives or antimicrobial agents in foods has been discussed.

Keywords: Nanoemulsions, encapsulation, Bioactive compound, Functional Foods, Nutraceutials

Received: 23 Nov 2018; Accepted: 07 Oct 2019.

Copyright: © 2019 Aswathanarayan and Vittal. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

* Correspondence: Prof. Ravishankar R. Vittal, University of Mysore, Mysore, 570006, Karnataka, India,