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

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dc.contributor.authorR, Pen_US
dc.contributor.authorGM, Ven_US
dc.contributor.authorSrilatha, Pen_US
dc.contributor.authorPandey, H.en_US
dc.date.accessioned2025-06-18T11:04:53Z
dc.date.available2025-06-18T11:04:53Z
dc.date.issued2025-01
dc.description.abstractNanoemulsions, 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.en_US
dc.identifier.affiliationsDepartment of Food Processing Technology, College of Food Processing Technology & Bioenergy, Anand Agricultural University, Anand, Gujarat 388110, Indiaen_US
dc.identifier.affiliationsDepartment of Food Processing Technology, College of Food Processing Technology & Bioenergy, Anand Agricultural University, Anand, Gujarat 388110, Indiaen_US
dc.identifier.affiliationsDepartment of Food Processing Technology, College of Food Processing Technology & Bioenergy, Anand Agricultural University, Anand, Gujarat 388110, Indiaen_US
dc.identifier.affiliationsDepartment of Food Processing Technology, College of Food Processing Technology & Bioenergy, Anand Agricultural University, Anand, Gujarat 388110, Indiaen_US
dc.identifier.citationR P, GM V, Srilatha P, Pandey H.. Nanoemulsions as Carriers of Bioactive Compounds in Functional Foods: Preparation and Application . European Journal of Nutrition and Food Safety. 2025 Jan; 17(1): 78-95en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/248192
dc.languageenen_US
dc.publisherMs. M. B. Mondalen_US
dc.relation.issuenumber1en_US
dc.relation.volume17en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2025/v17i11621en_US
dc.subjectEncapsulationen_US
dc.subjectessential oilen_US
dc.subjectactive packagingen_US
dc.subjectmicro fluidizationen_US
dc.subjectnutraceutical compounden_US
dc.titleNanoemulsions as Carriers of Bioactive Compounds in Functional Foods: Preparation and Applicationen_US
dc.typeJournal Articleen_US
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