Investigation of the effect of nanoemulsions in encapsulation of food ingredients, supplement and increasing their stability: a review article

Abstract

Emulsions with a nanoparticle diameter are called nanoemulsions. Nanoemulsions actually refer to dispersed systems of different liquids. Nanoemulsions contain oil, water, and an emulsifier. Nanoemulsions have more prominent properties (they are more stable against droplet aggregation and biphasic) than emulsions. Due to these properties, it is more appropriate to use them in some foods and supplements. Also, the advantages of this method and the use of food-grade compounds in their preparation is a safe and appropriate method for the production of encapsulated food compounds and supplements. Nanoemulsions can be used in different fields of food technology and food supplements by increasing bioavailability, release control and preservation of compounds. The activity of some food ingredients and supplements such as vitamins, enzymes, synthetic and natural antioxidants, colors, synthetic and natural antibacterial, etc. can be maintained by using nanoemulsions for a longer period of time. Therefore, in this article, we have tried to examine various aspects of nanoemulsions, including existing preparation techniques and their various applications in food industry technology and food supplements.