10.57647/j.ijnd.2026.1701.02

Recent advances in employing nanoemulsions in food science: An update

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  • Tugba Ozdal1,
  • Hamed Ahari*2,
  • Kianoush Khosravi-Darani3,
  • Sima Moradi2,
  • Zahra Goudarzi2,
  1. Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Okan University, 34959, Tuzla, Istanbul, Türkiye
  2. Department of Food Science and Technology, Science and Research Branch, of Islamic Azad University, Tehran, Iran
  3. National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Recent advances in employing nanoemulsions in food science: An update

Received: 2025-04-22

Revised: 2025-07-08

Accepted: 2025-07-19

Published in Issue 2025-07-30

Copyright (c) -1 Tugba Ozdal, Hamed Ahari, Kianoush Khosravi-Darani, Sima Moradi, Zahra Goudarzi (Author)

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Ozdal, T., Ahari, H., Khosravi-Darani, K., Moradi, S., & Goudarzi, Z. (2025). Recent advances in employing nanoemulsions in food science: An update. International Journal of Nano Dimension, 17(2 (April 2026). https://doi.org/10.57647/j.ijnd.2026.1701.02
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Abstract

Recent advancements in nanoemulsion technology have profoundly influenced the food industry, providing innovative approaches to enhance food product quality, stability, and functionality. Nanoemulsions (20–200 nm) exhibit distinct physicochemical characteristics, such as a large surface area, controlled release of bioactive compounds, high loading capacity, improved bioavailability, and biphasic behavior. This review explores the latest developments in nanoemulsion types, their components, and their applications across various food sectors, focusing on the properties they confer to food products and packaging systems. Particular attention is given to their ability to improve the bioavailability of poorly soluble nutrients, stabilize food formulations, and integrate natural preservatives to extend shelf life. The article also examines emerging trends, including the use of eco-friendly surfactants, encapsulation of plant-based bioactives, antioxidants, vitamins, and fatty acids, and their potential to enhance functional and fortified food products. Our review demonstrates that nanoemulsions significantly improve nutrient delivery, extending the shelf life of food products, and enhancing sensory characteristics. Furthermore, they offer promising avenues for sustainable packaging solutions. However, challenges related to long-term stability, regulatory approval, and consumer perception remain critical areas for future research. Furthermore, challenges like scalability, regulatory hurdles, and consumer acceptance are addressed. Based on this review, a comprehensive update on the current state of nanoemulsions in food science is essential, with a focus on establishing and refining specific standards to align with industry needs for healthier, safer, and more sustainable food systems.

Keywords

  • Biomaterial,
  • Food matrix,
  • Food packaging,
  • Nanoemulsion,
  • Polymer,
  • Shelf life
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