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The aim is to summarize the development and applications of nanoemulsions in the food industry.

June 13, 2026Open Access

Nanoemulsions in the Food Industry: Development, Characterization and Applications – A Review

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Review explores nanoemulsions' role in enhancing food quality and delivery of bioactive compounds, indicating their promise for the food industry.

The aim is to summarize the development and applications of nanoemulsions in the food industry.
Review of nanoemulsion preparation methods including high-energy and low-energy emulsification approaches.
Discussion of characterization techniques like droplet size distribution, zeta potential, and encapsulation efficiency.
Examination of challenges related to large-scale production and regulatory approval.
Nanoemulsions improve solubility and bioavailability of nutraceuticals with enhanced stability and transparency.
Potential to prolong shelf life and improve the overall quality of food products.
Identification of key technical challenges for commercial adoption including safety assessments and long-term stability.

Pranjali Chauhan*, Somya Khanna, Dr. Ekta Singh Chauhan (2026) studied this question.

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Review explores nanoemulsions' role in enhancing food quality and delivery of bioactive compounds, indicating their promise for the food industry.