Chapter 2 - Green and food-grade nanoemulsion: A novel nutraceutical and phytochemical delivery concept

Abstract

Emulsions are traditionally used as galenic forms for the local or systemic delivery of drugs and nutritional supplements. They are also used in cosmetics. In the 21st century, there is no area where nanotechnology does not intervene, so nanoemulsions have been prepared and characterized. This new generation of delivery forms can better protect active encapsulated ingredients from degradation. At the same time, they can also enhance their solubility in water, adjust their bioavailability, and allow the specific/modified release of the active ingredients from these lipid nanocarriers. Nanoemulsions in the food industry are of great importance for food protection and biological enrichment of foods with valuable ingredients. In nanoemulsions, natural vegetable oils are used for the oil phase, emulsifiers, biosurfactants, cosurfactants, and encapsulated active ingredients. This contribution is focused on the current findings related to the application of food-grade nanoemulsions—a useful class of nanocarriers composed of biocompatible and biodegradable vehicles that protect bioactive components, modify bioavailability, and allow the advanced delivery of bioactive ingredients. Attention is paid to encapsulated vitamins, antioxidants, omega-3 fatty acids, phytochemicals, and other nutraceuticals/dietary supplements or ingredients used for food fortification to meet the status of foods for special medical purposes and, of course, edible coatings and smart packaging materials, which are used to extend the shelf life and improve the quality of food.