Nanoemulsions as Carriers of Bioactive Compounds in Functional Foods: Preparation and Application

Abstract

Nanoemulsions, characterised by their small droplet size and kinetically stable colloidal systems, are gaining widespread attention in the food industry. Their composition and structure can be precisely tailored to encapsulate and deliver bioactive lipophilic compounds effectively. In recent years, there have been significant advancements in the development of nanoemulsions, employing various approaches to achieve specific functional properties. These nanoemulsions play a pivotal role in preserving and enhancing the functionality and stability of bioactive components such as vitamins, antioxidants, proteins, lipids, and carbohydrates in functional foods. By encapsulating bioactive chemicals, nanoemulsions act as carriers that protect sensitive compounds from processing conditions, offering a viable solution for the challenges posed by conventional processing methods. Their small droplet size facilitates improved bioavailability and absorption of these bioactive compounds, ensuring enhanced nutritional benefits for consumers. This review explores the recent studies in nanoemulsion development, highlighting diverse approaches and their functional properties. Emphasis is placed on the applications of nanoemulsions in food products, their role in encapsulating nutraceutical compounds, and their use as edible coatings in food packaging materials. The overarching goal is to underscore the transformative impact of nanoemulsions on the food industry, paving the way for novel and innovative food products with improved functionality and stability.