OICC Press International Journal of Nano Dimension 2228-5059 17 1 2026 01 02 Recent Advances in Employing Nanoemulsions in Food Science: An Update 10.57647/j.ijnd.2026.1701.02 EN Tugba Ozdal Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Okan University, 34959, Tuzla, Istanbul, Türkiye Hamed Ahari Department of Food Science and Technology, Science and Research Branch, of Islamic Azad University, Tehran, Iran Kianoush Khosravi-Darani National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran Sima Moradi Department of Food Science and Technology, Science and Research Branch, of Islamic Azad University, Tehran, Iran Zahra Goudarzi Department of Food Science and Technology, Science and Research Branch, of Islamic Azad University, Tehran, Iran Journal Article 2026 01 02 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.