Recent trends and advancements in nanoemulsions: Production methods, functional properties, applications in food sector, safety and toxicological effects

Abstract

Nanoemulsions - colloidal dispersions of nanoscale droplets in a continuous phase, have garnered significant attention in recent years due to their versatile properties and wide-ranging applications. This review paper presents a comprehensive overview of nanoemulsions production methods focusing on their formulation strategies, functional properties and different applications in food processing. Various low and high energy methods such as phase inversion, high pressure homogenization, ultrasonication and microfluidization etc., are reviewed to produce nanoemulsions with diverse characteristics and functionalities. Scale-up potential and practical challenges of each production method are also discussed. Various properties of nanoemulsions stability, drug solubility, bioavailability and targeted delivery are highlighted. Furthermore, their potential applications in food and beverage sectors including encapsulation of bioactive compounds, packaging, preservation and new product formulation have been elaborated along with real world examples at commercial stage. This review will contribute to providing knowledge about gastrointestinal fate of nanoemulsions, toxicity and safety by in-vitro and in-vivo testing as well as other research evidences. Regulatory aspects and public perception on use of nanoemulsions are also covered. Nevertheless, nanoemulsion presents immense potential for addressing various challenges in food industry. Continued research efforts in formulation design, ingredient selection, its compatibility with food constituents as well as the associated safety issues should be undertaken to unlock new opportunities towards scalability and commercialization.