Seyedeh Narges Jamali, Elham Assadpour and Seid Mahdi Jafari* Pages 3079 - 3095 ( 17 )
Recent trends in research and investigation on nanoemulsion based products is the result of many reasons such as food security as a global concern, increasing demand for highly efficient food and agricultural products and technological need for products with the ability of manipulation and optimization in their properties. Nanoemulsions are defined as emulsions made up of nano sized droplets dispersed in another immiscible liquid which exhibit properties distinguishing them from conventional emulsions and making them suitable for encapsulation, delivery and formulations of bioactive ingredients in different fields including drugs, food and agriculture. The objective of this paper is to present a general overview of nanoemulsions definition, their preparation methods, properties and applications in food and agricultural sectors. Due to physicochemical properties of the nanoemulsion composition, creating nanosized droplets requires high/low energy methods that can be supplied by special devices or techniques. An overview about the mechanisms of these methods is also presented in this paper which are commonly used to prepare nanoemulsions. Finally, some recent works about the application of nanoemulsions in food and agricultural sectors along with challenges and legislations restricting their applications is discussed in the last sections of the current study.
Nanoemulsions, high energy methods, low energy methods, applications, nutraceuticals, food industries, agricultural industries, pesticides.
Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan