Field Of Food Technology Research Articles

РАЗРАБОТКА ТЕХНОЛОГИИ ФУНКЦИОНАЛЬНЫХ МОЛОЧНЫХ ПРОДУКТОВ СО СПЕЦИЯМИ

The use of dairy products with herbs and spices is an innovative solution in the field of food technology, opening up new opportunities for the development of unique healthy food products, attracting the attention of consumers around the world. The purpose of research is to develop a technology for functional dairy drinks with antioxidant properties based on biologically active substances of plant raw materials, aimed at improving the health and longevity of people for the purpose of potential use in the food industry. The inclusion of turmeric and ginger in the composition of dairy drinks determines a wide range of unique properties, enhancing the biological value, functionality of dairy drinks and expanding the range of products for various groups of the population. The chemical composition of plant ingredients contains a number of active groups of flavonoids and polyphenols with strong antioxidant properties that affect the human body by neutralizing free radicals, enhancing the human immune system and ensuring longevity. The object of the study was milk drinks enriched with biologically active substances of raw materials of plant origin. To achieve the objectives, experimental studies were conducted to develop a recipe for fresh milk drinks with spices and herbs. Based on the results of the examination of experimental samples for physicochemical and organoleptic indicators, the best samples with high quality ratings were established. Recipes for 8 types of functional milk drinks with spices Zdorov'e were developed with a justification for the dose of plant ingredients, the stage of their introduction, technological modes of milk pasteurization and features of the preparation of spices for introduction into the milk base were worked out. The data on the shelf life of the new line of fresh milk drinks were obtained. The recommended shelf life is 14 days at a storage temperature of 2 ±1 °C. The new technology does not require specialized equipment, the duration of the technological process is similar to classical technologies.

Comprehensive Epitope Analysis of Monoclonal Antibodies Binding to Hen Egg Ovalbumin Using a Peptide Array

Food allergies are a significant health issue worldwide. In many countries, labeling of primary allergens in food products has been made mandatory to ensure consumer safety. In food manufacturing settings, the lateral flow immunoassay (LFI)—based on antigen–antibody reactions—is a rapid and accurate method for allergen testing and is widely used. Peptide arrays are tools that enable the synthesis of peptides of any sequence on a substrate and high-throughput analysis of their interactions with chemicals. This study aimed to investigate a new application of peptide arrays in the field of food technology, particularly in the development of antibodies for food allergen testing. First, monoclonal antibodies against hen egg ovalbumin, a major food allergen, were produced. Then, using a peptide array, the epitope and specificity of the antibodies were comprehensively and precisely analyzed. Finally, an LFI kit incorporating the antibodies demonstrated both high specificity and detection sensitivity for food allergen testing. These findings indicate that peptide arrays are valuable tools in the development of antibodies for food allergen testing, ensuring reliability and accuracy at the molecular level.

Pectin Based Colorimetric Film for Monitoring Food Freshness

The colours of anthocyanins are sensitive to variations in the pH of the environment. The field of food engineering is seeing a rise in the utilisation of anthocyanins obtained from plants to produce new and active packaging film. A pH-sensitive colorimetric film was developed using anthocyanin recovered from the peel of Phaseolus vulgaris (dark red kidney bean) in conjunction with composite pectin derived from citron peel. Additionally, Anthocyanins could be employed as colorimetric markers to identify food degradation, due to their sensitivity towards pH alterations and the production of ammonia gas. Solvent casting process was used to produce the film which changed from pink to brownish with rising pH due to the ammonia vapour that was produced. The antioxidant and antibacterial abilities of the anthocyanin containing smart films were investigated, and both Escherichia coli and Staphylococcus aureus growth was successfully inhibited. The developed film was characterized for its physical properties such as water solubility, moisture content and swelling index. To examine the structure of the films' surface, scanning electron microscopy (SEM) investigation has been carried out. The film indicator active response to pH fluctuation was demonstrated through tests on samples of chicken meat under various settings, allowing for the real-time monitoring of spoiled foods. This makes monitoring perishable goods, easy, affordable, environmentally friendly and biodegradable pH-sensitive indicator with visible colour change.

Competencies in higher education: identifying and selecting important competencies based on graduates & professionals in food technology

ABSTRACT Students in higher engineering education should develop competencies to be prepared for their future professional careers. However, in the field of food technology it is not clear what set of competencies is most relevant. This paper created a comprehensive list of competencies for food technologists by combining both domain-specific and general literature (n = 4), and policy documents (n = 6). This list was used to establish the relative importance of its elements and map opportunities for optimal curricular improvement at Wageningen University. Data were collected via a survey and interviews with graduates and professionals. A comparison of the perceived importance of competencies versus the perceived opportunities for learning showed that analytical thinking, critical thinking, problem solving and decision making needed more attention in the study curriculum. The comprehensiveness of the list was assessed by pilot testing with respondents. The list and method show potential for other disciplines to identify and select important competencies.

Application of Bibliometric Visualization and Mind Mapping for Dadih Development

Beneficial lactic acid bacteria (LAB) are used to produce dadih, contributing to its health benefits. Dadih is fermented with lactic acid bacteria that convert lactose into glucose and galactose, enhancing digestibility. Despite its potential, dadih has limited appeal due to its traditional production methods and restricted market availability. To address this issue, the article suggests employing methodical concept development techniques, such as Mind Mapping, to generate innovative ideas for dadih product development. In addition, bibliometric analysis is used to obtain insight into the research trends and prospects in the field of food technology as they pertain to local fermented dadih products. The findings from the VOSviewer analysis reveal various aspects of dadih research, including mutagenicity, food safety, and fermented dairy products. Using these insights and mind-mapping techniques, this study advances dadih product development knowledge and is a foundation for future research.

Contact forces and motion behavior of non-Newtonian fluid-solid food by coupled SPH-FEM method.

The non-Newtonian fluid-solid interaction food has complex physical properties and complicated contact force, which brings the greater technical challenge to improving the food fetching rate. In this work, we used the smooth particle hydrodynamics and finite element coupling method for a node-to-surface penalty function contact to characterize the contact forces between non-Newtonian fluid food and solid foods. The shear rheological properties and density of non-Newtonian fluid food, including xanthan gum (XG) and guar gum (GG), were investigated by a viscometer and densitometer, respectively. The results showed that the shear viscosity of non-Newtonian fluid food depends to some extent on the mass ratio of the thickening gums. We investigated the effects of the end-effector with different fetching velocities and different inclination angles, and the nut root powder paste (NRPP) food with different ratios of XG and GG, on the fetching rate, stress-strain, and motion behavior. The results showed that the stress increased with increasing v1 and w; however, the v2 had less effect on the stress. The sparseness of the distribution of solid food was related to the v1 and w, whereas it was less influenced by the v2 . The distribution of solid food became denser in the X-Z plane and sparser in the X-Y plane with increasing inclination angle. The motion behavior of viscoelastic solid foods depended on the mass ratio of XG to GG dissolved in NRPP. The present work can provide a theoretical foundation for meal-assisting robots and robots in the field of food engineering with the task of improving the food fetching rate.

Mathematical modeling of experimental data in the design of formulas for dairy products

mathematical modeling methods. The author analyzed the problems in the field of food technology and concluded that mathematical modeling is used in the following areas: clarification of technological process modes, designing recipes and assessing the quality of finished products, as well as predicting the shelf life of new products when they are put into production. The use of dihydroquercetin as a drug that prevents the oxidation of milk fat in the design of dairy products is substantiated. Mathematical modeling was carried out on the basis of experimental and analytical material obtained in laboratory and production conditions. Based on the maximum value of the objective functions, the optimal normalized mixtures and the maximum allowable concentration of dihydroquercetin were selected. The analysis of the received mathematical dependences and models is carried out, the system of linear equations is made. Purpose: to study the effect of natural bioflavonoid antioxidant on the oxidative processes of milk fat and the viability of lactic acid cultures and their associations by mathematical modeling in order to use it in the technology of a new product; conduct an analysis of mathematical dependencies and models, compose a system of linear equations. Methods: the article uses the method of mathematical analysis and the matrix method. Results and their significance: a mathematical model was developed for the dependence of the viability of probiotic cultures on the mass fraction of dihydroquercetin when designing recipes for a creamy-protein curd product, a matrix of the chemical composition of dairy ingredients was presented, and a system of linear equations for basic recipes was compiled. In the course of the study, the spatial configurations of dihydroquercetin, as well as its effect on the oxidative processes of milk fat, were studied. Mathematical modeling of experimental data on the study of the effect of dihydroquercetin on the viability of microorganisms with probiotic properties was carried out. The normalization of the complex of obtained results on the study of the influence of the mass fraction of dihydroquercetin on the fermentation process was studied. Controlled factors characterizing the process of fermentation of model media with dihydroquercetin have been determined. A rationing of the dihydroquercetin complex of more than 0.50% was established; the target function decreases to its minimum value of 0.53 with a mass fraction of dihydroquercetin of 1.00%.

Biogenic production of seleno-amino acids and seleno-nanoparticles by Saccharomyces boulardii

Selenium is an essential element for humans as it involves different metabolic mechanisms. More bioavailable and bioaccessible selenium species are produced by microorganisms bioconverting inorganic selenium into nanoparticles and seleno-amino acids, which are of technological and health interest. Therefore, the objective of this study was the biogenic production of seleno-amino acids and selenium nanoparticles by Saccharomyces boulardii. It was found that the minimum inhibitory concentration of selenite that allowed the viability of the yeast, the biotransformation of selenium, and the production of selenium nanoparticles was 74 ppm of sodium selenite in YPD broth. The yeast accumulated 3.4 mg/g of selenium after 9 h of fermentation in the YPD broth enriched with the calculated minimum inhibitory concentration of Na2SeO3. The presence of selenomethionine, selenocysteine, and selenium nanoparticles was verified through RP-HPLC and TEM analysis. The results demonstrated that the biogenic production of seleno-amino acids and seleno-nanoparticles by the probiotic yeast S. boulardii is possible. These compounds could have applications in the fields of food technology and medicine.

Kadar Protein dan Daya Terima Mi Padat Gizi Berbasis Pangan Lokal Sebagai Alternatif Pangan Darurat

Noodles are foods that adults and children like, there are various types of noodles, one of which is wet noodles. Wet noodles are high in carbohydrates, but low in protein, so you need to add protein from other foods such as dried rebon shrimp . The purpose of the study was to determine the protein content and acceptability of wet noodles substituting dry rebon shrimp flour. This type of research is experimental research in the field of food technology with complete randomized design (RAL) one control, three treatments, two repetitions. Test protein levels in the laboratory Baristand Padang and receptivity Test at SDN 10 Surau Gadang. The study was conducted from March 2020 to April 2021. Organoleptic test results obtained the best treatment with a ratio of 75: 25 grams, 8.1% protein content with an increase of 3.5% protein, 80% target can spend product means wet noodles is acceptable. It is suggested that in the production process of wet noodles should use a substitution of dry rebon shrimp flour as much as 25 grams, and further research to test the shelf life and food safety.

Synthesis of chitosan–phenolic acid copolymer: exploration of structural and physicochemical properties

SummaryChitosan and phenolic acid were catalysed by 1‐(3‐dimethylaminopropyl)‐3‐ethylcarbodiimide hydrochloride (EDC)/1‐hydroxybenzotriazole (HOBt) to produce graft copolymer with high performance. The grafting ratios of gallic acid‐grafted chitosan copolymer (GA‐CS, 16.58%) and protocatechuic acid‐grafted chitosan copolymer (PCA‐CS, 14.36%) were determined by ultraviolet–visible spectrometer. The characterisation of products was analysed by Fourier transform infrared spectrometer, proton nuclear magnetic resonance and X‐ray photoelectron spectroscopy. The water solubility of natural chitosan (NA‐CS, 5.63%), GA‐CS (45.05%) and PCA‐CS (85.96%) confirmed that the water solubility of the modified chitosan enhanced after the existence of phenolic acid. 1,1‐diphenyl‐2‐picryl hydrazine (DPPH) scavenging test, β‐carotene rinsing experiment, total reducing power determination and standard agar well diffusion assay method were used to evaluate the antioxidant capacity and antibacterial ability of copolymer. Notably, the antibacterial ability of PCA‐CS and GA‐CS remained relatively consistent, but GA‐CS has the highest antioxidant capacity. This study shows that the EDC/HOBt reaction system can successfully graft phenolic acids onto chitosan without affecting the bioactivity of phenolic acids. In addition, the preparation of food preservation coatings by phenolic acid–chitosan copolymers with high antibacterial and antioxidant properties will have great development potential in the field of food technology.

Characterization of lipase from lipase-producing bacteria and its application in the reduction of triglyceride content in milk sample

Lipases hydrolyse esters of long-chain fatty acids. They have several biotechnological applications such as in the field of food technology, leather, cosmetics, detergents, textiles, oleochemicals, pharmaceuticals and industrial waste. Lipases occur widely in nature in animals, plants and microorganisms; however, in terms of commercial significance, microbial lipases are the most beneficial owing to the ease of production. This study aimed to characterise lipase isolated from lipase-producing bacteria, which were screened on Tributyrin agar to confirm lipase production. Growth parameters of the isolates including their temperature and pH tolerance were determined so that they can be applied for potential industrial uses. The enzymatic activity, pH optimum and temperature optimum of the lipase were determined by the p-nitro phenyl palmitate assay. Finally, the lipase was used to reduce triglyceride content in full-fat buffalo milk.

Anthocyanin-based pH-sensitive smart packaging films for monitoring food freshness

Anthocyanins are water-soluble natural pigments with good antioxidant and antibacterial properties, and their colors are pH sensitive to the environment. At present, the use of plant anthocyanins to prepare active and smart packaging film has attracted increasing attention in the field of food engineering. The use of anthocyanin-based pH-sensitive smart packaging films can not only effectively prolong the shelf life, but also monitor the freshness of food. This review mainly summarizes the mostly used packaging materials, preparation, structural and physicochemical properties, and the applications of anthocyanin-based films as pH-sensitive smart packaging for monitoring food freshness. • Biopolymers and their combinations are widely used in food packaging industry. • Anthocyanins (ACNs) can be used to develop pH-sensitive smart packaging films. • The film preparation technique should ensure the chemical stability of ACNs. • The structural and physicochemical properties of the films are correlated with ACNs. • ACN-based smart packaging facilitates real-time and visual food freshness monitoring.

Nutritional and Sensory Profiles of Functional Breads Produced from Partial Substitution of Wheat Flour by Pigeon Pea (Cajanus cajan L.) Flour

The present study aims to formulate and develop functional breads from wheat and pigeon pea flour and evaluate their nutritional and sensory qualities. Indeed, different composite bread formulations have been made by partial substitution of wheat flour with pigeon pea flour in varying proportions (10%, 20% 25% 50%), and the nutritional and sensory characteristics of the different breads produced were evaluated. Results indicated that the protein content of the composite breads significantly increases (p <0.005) according to the pigeon pea flour incorporation rate. However, the evaluation of sensory characteristics indicated that only composite breads result from the incorporation rate of 10% of pigeon pea flours have organoleptic characteristics appreciated by the panel of tasters. These results therefore underline that the perception and opinion of consumers are very important parameters to be taken into account in any innovation process in the field of food technology.

A unifying approach to lipid oxidation in emulsions: Modelling and experimental validation

Lipid oxidation is a longstanding topic within the field of food technology, and is strongly related to loss of product quality and consumer acceptance. Both for bulk oils and emulsions, the chemical phenomena involved in lipid oxidation have been extensively researched, and various reaction pathways have been identified. They are different in bulk oil compared to oil-in-water (O/W) emulsions in which the oil–water interface plays a prominent role. Most probably because of the complexity of the reaction scheme in combination with mass transfer effects, there is no model that describes lipid oxidation in emulsions in a unified fashion, and that is the aim that we have set ourselves to achieve.We use lipid oxidation data previously obtained in O/W emulsions made with 5 different emulsifiers (2 surfactants, and 3 proteins), in well-mixed systems where the oxygen-to-oxidizable lipid ratio is strictly controlled. We use data pertaining to headspace oxygen concentration, and to primary and secondary lipid oxidation products to develop a model based on reaction kinetics, including not only the classical reaction scheme (starting from an unsaturated lipid, LH) but also radical initiation from hydroperoxides, which is thought to be an effect that is overlooked in the classical description of the initiation step.We were able to describe the course of the reactions in these emulsions using the same reaction rate constants for all emulsions, with the exception of the two related to radical-based initiation. In Tween 20- and Tween 80-stabilized emulsions, initiation stems most probably solely from decomposition of hydroperoxides; this implies that lipid oxidation in these emulsions is co-determined by the initial (“pre-existing”) hydroperoxide concentration. In protein-stabilized emulsions, on the other hand, lipid radical initiation is probably linked to reactions involving proteins (co-oxidation reactions), whereas initiation through decomposition of hydroperoxides seems less important, if at all. From this, we can conclude that the difference between both types of emulsions with regard to lipid oxidation mechanisms is related to differences in radical initiation.The developed model can serve as a unified basis for understanding lipid oxidation in emulsions, through which additional effects beyond the bare reaction kinetics, such as mass transfer effects, can be identified and used to e.g., quantify antioxidant effects, which is part of follow-up research.

Penyuluhan tiga bidang program kemitraan wilayah pada kelompok petani perhutanan sosial penanam kentang di Desa Gerlang Kabupaten Batang (Explanation of three areas of regional partnership program at potato groups social forestry farmers in Gerlang Village, Batang District)

The purpose of this service was to provide counseling, training, and technical guidance in three areas of the partnership program (food technology, economy, and health) to potato farmers in the village. In the field of food technology, counseling included how to process potatoes into flour, chips, and sticks. Counseling in the field of economics focused on the importance of entrepreneurship supported by e-commerce in marketing processed potatoes. Health education in the form of video screenings and distribution of posters about the dangers of open defecation (BABS). The results of the activity obtained information that the community’s understanding of how to wash hands properly was good, but needed guidance on healthy toilet standards. Extension activities in the health sector had a positive impact in increasing knowledge about the correct way to defecate. Counseling in the field of food technology and economics encouraged the growth of seven groups for introducing food technology and e-commerce in Gerlang Village.

Effect of curdlan on the aggregation behavior and structure of gluten in frozen-cooked noodles during frozen storage.

Due to the crucial role of gluten network in maintaining the tensile properties of frozen-cooked noodles (FCNs), the underlying mechanism of protective effect of curdlan on FCNs quality during frozen storage was explored from the perspective of aggregation behavior and structure of gluten in this study. The results showed that curdlan weakened the depolymerization behavior of gluten proteins through inhibiting the disruption of disulfide bonds; Curdlan stabilized the secondary structure of gluten proteins by restraining the transformation of compact α-helices to other secondary structures; Atomic force microscope results implied that curdlan inhibited the aggregation of gluten chains; Confocal laser scanning microscopy observation analyzed by AngioTool software indicated that the connectivity and uniformity of gluten network were enhanced because of curdlan. This study may provide more comprehensive theories for the strengthening effect of curdlan on FCNs quality from the perspective of gluten structure and contribute to the quality improvement of FCN in the food technology field.

Droplet-based millifluidic technique for encapsulation of cinnamon essential oil: Optimization of the process and physicochemical characterization

The “millifluidic” technique could be considered as a novel approach for encapsulation of bioactive compounds and has a promising perspective in the field of food engineering or pharmaceutical science. In this study, we aim to optimize the encapsulation of cinnamon essential oil (CEO) by droplet-based millifluidic technique with four responses: encapsulation efficiency (EE), loading capacity (LC), sphericity factor (SF) and size of calcium-alginate millicapsules. The effects of alginate concentration (20–30 g/L), flow rate of alginate (1–1.6 mL/min), and flow rate of CEO (0.6–0.8 mL/min) were considered by a Box-Behnken design. The best concentration of chitosan as a coating layer on the optimized samples was selected based on the Young modulus of millicapsules. The regression models showed the significant effect (p < 0.05) of the three variables on the characteristics of millicapsules. The optimal millicapsules with 3.58 ± 0.23 mm diameter and 0.96 ± 0.01 S F showed 98.96 ± 1.2% and 70.14 ± 1.8% EE and LC, respectively. SEM images exhibited a rough external surface which changed to a rigid and smooth surface through the chitosan coating. The results of DSC and FTIR tests demonstrated the CEO entrapment in the millicapsules without any chemical interaction with the encapsulant materials. The disarray of crystallinity structure in XRD patterns revealed the successful encapsulation of CEO in the millicapsules. The non-Fickian case II in the mouth and small intestine and anomalous transport in the stomach were the main release mechanisms in the coated millicapsules. The release profile of CEO also fitted well with Ritger-Peppas model.

ОСОБЛИВОСТІ ВИКЛАДАННЯ ІНФОРМАЦІЙНИХ СИСТЕМ ТА ТЕХНОЛОГІЙ ДЛЯ ПІДГОТОВКИ МАЙБУТНІХ ФАХІВЦІВ У ГАЛУЗІ ХАРЧОВИХ ТЕХНОЛОГІЙ

Given article surveys key features for the training of food technology specialists in the skills to use information technology in their professional activity. The main objective of this work is to determine the essential components of computer- based training for specialists in the field of food technology. This research proves that it is possible to ensure the educational process of proper quality by using educational methods based on specific software products used in restaurant business enterprises. Also, the work points out that the academic disciplines aimed at using information technologies according to the curricula have an interdisciplinary nature and specific teaching peculiarities. This work has a practical advantage in promoting the proper teaching of disciplines related to the use of information technology and in proposals developed for choosing the optimal forms for conducting both lectures and practical classes. Developing information technology and creating new software and hardware complex for the restaurant business enterprises require further study of new components and corresponding skills for working with them. There is a need for new educational and methodological works contributing to top-quality education.

Leading Trends and Psychological and Pedagogical Conditions of Professionalism Formation Engineer-Teacher in the Field of Food Technologies in the University System Education

The article presents the attempt to reveal the main tendencies and psychological and pedagogical conditions of forming the engineer-teacher professionalism in the system of university education. The purpose of the article is to substantiate the basic principles of forming the professionalism of the future engineer-teacher in the field of food technology, together with the psychological and pedagogical conditions in the system of university education. Methods. The main methods as research and experimental work using elements of the laboratory method and molding experiment, genetic modeling method, analysis of variance and other methods of mathematical statistics are used. The results. The theoretical provisions of scientific research are singled out, which allowed outlining the main directions and nature of the presented work. The experimental work consisted in the creation of pedagogical conditions, which were selected as a result of the experiment aimed at improving the content and procedural aspects of teaching engineering and pedagogical disciplines. The research was actively transformative in nature and consisted of individual options for solving a complex research problem. Conclusions. The following pedagogical conditions of the educational process were substantiated, tested and clarified: actualization in the educational process of integral engineering and pedagogical activities of students and its focus on forming the future food technology engineer-teacher’s gnostic, organizational, communicative, project, and design skills; the presence of motivational-indicative, project-executive and evaluative-reflective stages in the educational process, that allow students to implement the whole set of actions as a part of the structure of engineering and pedagogical activities; concentric structuring of educational material of engineering and pedagogical disciplines, use the unity of methodological, theoretical, methodical-practical engineering and pedagogical knowledge in the process of solving professional tasks; differentiation of tasks that take into account the individual capabilities and interests of students as subjects of study and professional activity; gradual complication of the educational tasks content, which provides the transition to their implementation at the reproductive and creative level, the use in the educational process of a set of methods of cognition, pedagogical research and teaching; organization of classes in the form of students’ educational interactions, which allow to model subject-object and subject-subject relations in the educational process. In the course of research and experimental work, the influence of three factors was studied: the theory of fundamentalization of knowledge, the theory of meaningful generalization, as well as the technology of organization of engineering and pedagogical education. The following approaches are used: concentric organization of educational material; block-modular structuring of the educational process; study of engineering and pedagogical knowledge using the theoretical scheme of system analysis; students’ reproduction of activities that represent a set of methods of analysis and transformation of engineering and pedagogical facilities; the use of didactic tools that allow future students to reflect on the ways of solving engineering and pedagogical problems.

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

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.