Abstract
In recent years, there has been a growing interest in the application of nanoemulsions in the food and beverage industries due to their better stability compared with conventional emulsions, higher liquid droplet interface area, optical transparency, and nanoencapsulation of bioactive compounds. Phytocompounds such as phenolic compounds, vitamins, carotenoids, and essential oils have recently attracted great interest in the formulation of phytocompound-loaded nanoemulsions. Nanoemulsions can effectively protect phytocompounds from adverse environmental conditions and improve their bioavailability and bioactivity, contributing to the enhanced physicochemical and functional properties of food products or the development of active coatings and films for food packaging. This chapter focuses on the most recent accomplishments in the use of phytocompound-loaded nanoemulsions in the food industry, either to improve the physicochemical and functional properties of food or to develop active food packaging. The potential adverse effects of phytocompound-loaded nanoemulsions are also discussed.
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