Recent insights into Nanoemulsions: Their preparation, properties and applications

Area of Science:

• Food Science
• Materials Science
• Nanotechnology

Background:

• Growing consumer demand for healthy, preservative-free foods drives innovation in produce preservation.
• Emulsion-based coatings and nanoemulsions are emerging as promising technologies for extending the shelf life of fresh produce.
• Advancements in nanoemulsions create new opportunities across food, cosmetic, and pharmaceutical industries.

Purpose of the Study:

• To review recent developments in using nanoemulsions for preserving the quality and safety of fresh-cut fruits and vegetables.
• To highlight nanoemulsions as carriers for functional compounds like antimicrobial agents, antioxidants, and texture enhancers.
• To describe the materials and methods used in nanoemulsion fabrication for food applications.

Main Methods:

• Review of scientific literature on nanoemulsion applications in food preservation.
• Analysis of nanoemulsion properties (droplet size, stability) and their impact on active ingredient delivery.
• Examination of fabrication techniques for nanoemulsions used in fresh produce.

Main Results:

• Nanoemulsions efficiently encapsulate active ingredients (antioxidants, antimicrobials, etc.) due to their small size and stability.
• Nanoemulsion-based coatings can enhance the quality, safety, and texture of fresh-cut fruits and vegetables.
• Various methods exist for fabricating nanoemulsions suitable for food applications.

Conclusions:

• Nanoemulsions represent a viable, preservative-free approach to maintaining the quality and extending the shelf life of fresh produce.
• The use of nanoemulsions as carriers for functional compounds offers significant potential for the food industry.
• Further research into nanoemulsion fabrication and application is warranted to optimize their use in food preservation.