Nanoemulsion-based active packaging for food products

Abstract

Recently, there has been an increasing trend in the food and pharmaceutical industries towards using nanotechnological approaches to drug delivery and active packaging (edible coatings and films). In the food sector, nanoemulsions are the most promising technology for delivering active components and improving the barrier, mechanical, and biological properties of packaging to ensure the safety and quality of food products, as well as extend their shelf life.
 For this review, we used several databases (Google Scholar, Science Direct, PubMed, Web of Science, Scopus, Research Gate, etc.) to collect information about nanoemulsions and their role in edible packaging. 
 We searched for articles published between 2015 and 2022 and described different scientific approaches to developing active packaging systems based on nanoemulsions, as well as their high-energy and low-energy synthesis methods. We also reviewed the uses of different types of essential oil-based nanoemulsions in the packaging of food products to prolong their shelf life and ensure safety. Non-migratory active packaging and active-release packaging systems were also discussed, as well as their advantages and disadvantages.