Abstract

NANOEMULSIONS IN THE FOOD INDUSTRY: DEVELOPMENT, CHARACTERIZATION AND APPLICATIONS – A REVIEW

Pranjali Chauhan*, Somya Khanna, Dr. Ekta Singh Chauhan

Abstract

Nanoemulsions are nanoscale colloidal dispersions of immiscible liquids that have emerged as promising delivery systems in the food industry due to their enhanced stability, transparency, and ability to improve the solubility and bioavailability of bioactive compounds. This review summarizes the fundamental principles of nanoemulsion systems, including their composition, preparation methods, characterization techniques, and applications in food products. Both high-energy and low-energy emulsification approaches are discussed, together with key evaluation parameters such as droplet size distribution, polydispersity index, zeta potential, viscosity, and encapsulation efficiency. Particular emphasis is placed on the role of nanoemulsions in the encapsulation and delivery of nutraceuticals, vitamins, antioxidants, essential oils, and other functional ingredients. The review highlights their potential to improve food quality, stability, shelf life, and nutrient bioavailability while enabling the development of innovative functional foods. Current challenges associated with large-scale production, long-term stability, safety assessment, and regulatory approval are also examined. Overall, nanoemulsions represent a versatile and effective technology for food applications, and continued advances in formulation strategies and safety evaluation are expected to support their broader industrial adoption.

Keywords: Nanoemulsion, Encapsulation, Bioactive Compounds, Food Industry, Emulsification Techniques, Stability, Functional Foods.