Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions

ABSTRACT

The interest towards microemulsions and nanoemulsions, the colloidal systems utilized to encapsulate bioactive compounds, is constantly increasing in food industries. Major characteristics of microemulsions and nanoemulsions should be assessed to better differentiate these two systems. Limitations and restrictions being imposed on the development of food-grade microemulsions and nanoemulsions should be addressed to improve their significant role in the food and beverage industry. Food studies should consider practical issues more thoroughly and apply effective inexpensive measures to minimize surfactant losses and improve surfactant recovery to bridge the gap between laboratory experiments and industrial processes.

KEYWORDS:

• Bioactive compound
• delivery system
• encapsulation
• nano-Sized
• thermodynamic stability

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by the DSI [Department of Science and Innovation] and National Research Foundation (NRF) Centre of Excellence in Food Security under Grant [number 91490]