Nanoemulsions are a relatively new technology that has found significant use for delivering functional chemicals such as micronutrients, flavorings, bioactive molecules, and antimicrobial agents into food and beverage products. This article focuses on applying nanoemulsions for sustainable food processing and packaging in the food sector.
What is a Nanoemulsion?
Nanoemulsions (NEs) are non-equilibrium dispersions of at least two immiscible liquids (oil and water) with droplet sizes of 10–100 nm that are kinetically stable. These nanoemulsions have revolutionized the pharmaceutical, healthcare, skincare and food businesses. They have several remarkable properties, including small droplet size, transparency, enhanced surface area, and reduced sensitivity to chemical and physical changes, making them ideal for food formulations.
Components for the Formation of Nanoemulsions
Core-shell architecture may be used to describe nanoemulsions, and it is made up of three phases: an oil phase (lipophilic), an aqueous phase (amphiphilic), and a surfactant (emulsifier/stabilizer) in precise proportions.
The features of the phases and surfactants should be considered when making nanoemulsions. Surfactants must be carefully selected to achieve an ultra-low interfacial tension (<10-3 mN/m) at the oil/water interface, essential for producing nanoemulsions. The physical and chemical parameters of the oil phase influence the development and stability of nanoemulsions.
Approaches for the Preparation of Nanoemulsions
The size of nanoemulsions is determined by the ingredients, operating circumstances, and technique of manufacture. High-energy or low-energy procedures can be used to make nanoemulsions.
Ultrasonication, microfluidization, and high-pressure homogenization are examples of high-energy procedures that use mechanical devices to disturb the oil phase, allowing it to interact with the water phase and create tiny oil droplets.
To make oil-in-water nanoemulsions, most food industries employ high-energy technologies. Nanoemulsions are made by changing the composition or temperature of the oil-water system in low-energy approaches, including phase inversion composition and phase inversion temperature.
Applications of Nanoemulsions in Food Industry
Most bioactive food components are prone to oxidative deterioration and degradation during food processing. Some bioactive have a low solubility yet a fast metabolism, lowering their bioavailability, whereas others are volatile and sensitive to processing conditions. Utilizing nanoemulsions to encapsulate bioactive chemicals in the food matrix can solve these obstacles.
Encapsulating a bioactive chemical protects it from processing conditions and prevents it from degrading for an extended period due to light, pH, temperature, and oxidative conditions encountered during storage.
Nanoemulsions are an effective method for increasing the digestibility of food and controlling the rate of release and absorption of bioactive chemicals in the gastrointestinal system.
Also, the bioavailability of active ingredients, the pharmacological activity of certain chemicals, and the solubility of pharmaceuticals are all improved by nanoemulsions.
Nanoemulsions can encapsulate useful chemicals and active substances, such as nutraceuticals and antioxidants. Additionally, they are beneficial for the controlled release of flavor components in foods.
Nanoemulsion based Food Packaging
Nanoemulsions can be integrated into coatings and films for possible food packaging applications. Foods such as dairy products, meats, fruit and vegetables can be coated with nanoemulsion-based edible nanocoatings containing flavor and coloring components, enzymes, antioxidants, and antimicrobials agents to extend their shelf life. Coatings can also limit gas exchange, moisture and food oxidation.
Commercialization of Nanoemulsion in Food Products
Nanoemulsions have been employed in food by companies like Nestle and Unilever, as well as a few start-ups. For example, Nestle’s design aids quick and uniform thawing of frozen foods in the microwave, while Unilever utilizes nanoemulsions in ice creams to reduce fat levels from 16 to 1%.
NanoceuticalsTM Slim Shake Chocolate was developed by RBC Life sciences. It utilizes the NanoClusterTM delivery method, which encapsulates dietary supplements in a nanoscale powder. LivOn Labs has created Lypo-SphericTM Vitamin C, which encapsulates Vitamin C using smart liposomal Nanospheres®.
Future Perspectives and Challenges
Nanoemulsions containing bioactive chemicals and functional food components have significant potential in the food and beverage industries. However, food grade nanoemulsions will find broad application only if their manufacturing costs are commercially viable and they fulfill the food industry’s safety regulations.
As a result, enhancing the bioactivity of the encapsulated components is essential for increasing production capacity. Additional research should be conducted to determine the biological events and the risks associated with nanoemulsion-based delivery technologies in food goods and packaging, with the goal of guaranteeing consumer safety.
News
Inhalable Nanovaccines: The Future of Needle-Free Immunization
The COVID-19 pandemic highlighted the need for adaptable and scalable vaccine technologies. While mRNA vaccines have improved disease prevention, most are delivered by intramuscular injection, which may not effectively prevent infections that begin at [...]
‘Stealthy’ lipid nanoparticles give mRNA vaccines a makeover
A new material developed at Cornell University could significantly improve the delivery and effectiveness of mRNA vaccines by replacing a commonly used ingredient that may trigger unwanted immune responses in some people. Thanks to [...]
You could be inhaling nearly 70,000 plastic particles annually, what it means for your health
Invisible plastics in the air are infiltrating our bodies and cities. Scientists reveal the urgent health dangers and outline bold solutions for a cleaner, safer future. In a recent review article published in the [...]
Experts explain how H5 avian influenza adapts to infect more animals
A new global review reveals how rapidly evolving H5 bird flu viruses are reaching new species, including dairy cattle, and stresses the urgent need for coordinated action to prevent the next pandemic. Since its [...]
3D-printed device enables precise modeling of complex human tissues in the lab
A new, easily adopted, 3D-printed device will enable scientists to create models of human tissue with even greater control and complexity. An interdisciplinary group of researchers at the University of Washington and UW Medicine [...]
Ancient DNA sheds light on evolution of relapsing fever bacteria
Researchers at the Francis Crick Institute and UCL have analyzed ancient DNA from Borrelia recurrentis, a type of bacteria that causes relapsing fever, pinpointing when it evolved to spread through lice rather than ticks, and [...]
Cold Sore Virus Linked to Alzheimer’s, Antivirals May Lower Risk
Summary: A large study suggests that symptomatic infection with herpes simplex virus 1 (HSV-1)—best known for causing cold sores—may significantly raise the risk of developing Alzheimer’s disease. Researchers found that people with HSV-1 were 80% [...]
Nanoparticle-Based Combination Therapy for Resistant Melanoma
A recent study published in Small addresses the persistent difficulty of treating refractory melanoma, an aggressive form of skin cancer that often does not respond to existing therapies. Although diagnostic tools and immunotherapies have improved in [...]
Our DNA May Evolve Much Faster Than Previously Thought
Rapidly mutating DNA regions were mapped using a multi-generational family and advanced sequencing tools. Understanding how human DNA changes over generations is crucial for estimating genetic disease risks and tracing our evolutionary history. However, some of [...]
AI therapy may help with mental health, but innovation should never outpace ethics
Mental health services around the world are stretched thinner than ever. Long wait times, barriers to accessing care and rising rates of depression and anxiety have made it harder for people to get timely help. As a result, governments and health care providers are [...]
Global life expectancy plunges as WHO warns of deepening health crisis Post-COVID
The World Health Organization (WHO) has sounded the alarm on the long-term health repercussions of the COVID-19 pandemic in its newly released World Health Statistics Report 2025. The report reveals a staggering decline in global [...]
Researchers map brain networks involved in word retrieval
How are we able to recall a word we want to say? This basic ability, called word retrieval, is often compromised in patients with brain damage. Interestingly, many patients who can name words they [...]
Melting Ice Is Changing the Color of the Ocean – Scientists Are Alarmed
Melting sea ice changes not only how much light enters the ocean, but also its color, disrupting marine photosynthesis and altering Arctic ecosystems in subtle but profound ways. As global warming causes sea ice in the [...]
Your Washing Machine Might Be Helping Antibiotic-Resistant Bacteria Spread
A new study reveals that biofilms in washing machines may contain potential pathogens and antibiotic resistance genes, posing possible risks for laundering healthcare workers’ uniforms at home. Washing healthcare uniforms at home could be [...]
Scientists Discover Hidden Cause of Alzheimer’s Hiding in Plain Sight
Researchers found the PHGDH gene directly causes Alzheimer’s and discovered a drug-like molecule, NCT-503, that may help treat the disease early by targeting the gene’s hidden function. A recent study has revealed that a gene previously [...]
How Brain Cells Talk: Inside the Complex Language of the Human Mind
Introduction The human brain contains nearly 86 billion neurons, constantly exchanging messages like an immense social media network, but neurons do not work alone – glial cells, neurotransmitters, receptors, and other molecules form a vast [...]
