ABSTRACT
Food safety, quality and preservation are some latest issues concerned with food industries today. During recent years, the application of nanotechnology in the food sector has gained much popularity worldwide and is jumping at a rapid rate in this direction. Subsequently, attention towards the utility of essential oil nanoemulsions as a natural food preservative is increasing day by day. In spite of a lot of benefits offered by essential oils, there are some problems (high volatile nature, low water solubility and strong odour) associated with their use in various formulations. However, distinctive properties like more surface area, small size and constancy towards physical and chemical changes, make nanoemulsions a valuable formulation for targeted delivery of essential oils. These act as effective delivery systems for essential oils as bioavailability and stability of the encapsulated bioactive compounds get enhanced. Antimicrobial activity of the emulsions is influenced by many factors like kinds of essential oils and emulsifiers, ripening inhibitor and method of fabrication used for nanoemulsions preparation. The application of nanoemulsions for human use is safe except in situations in which a very high concentration of surfactants and emulsifiers are used. High-energy and low-energy methods are most commonly employed techniques for their formulation. The present discussion opens a new perspective for use of essential oil nanoemulsions in a wide range of products and will be helpful in satisfying the consumer needs of safe and wholesome foods.
