Nano emulsification as a Cutting-Edge Approach to Improve Food Quality Safety and Nutrient Absorption

Dr. Payel Dhar

Abstract:

Nano emulsification has emerged as a transformative technology in food science, offering innovative solutions for enhancing the bioavailability of lipophilic bioactive compounds. These colloidal systems, characterized by nanoscale droplets (20-200 nm) stabilized by food-grade surfactants, exhibit unique physicochemical properties including optical transparency, high kinetic stability and large interfacial area. The technology enables efficient encapsulation and delivery of nutrients, vitamins and phytochemicals while improving product shelf-life and sensory characteristics. Various preparation methods, including high-pressure homogenization, micro fluidization and phase inversion techniques, allow precise control over droplet size and stability. In food applications, nano emulsions demonstrate remarkable versatility, serving as effective carriers for nutrient fortification, vehicles for antimicrobial delivery and platforms for functional food development. Their small droplet size enhances bioavailability and enables targeted release of bioactive compounds in the gastrointestinal tract. However, the implementation of nano emulsification in food systems faces challenges related to regulatory approval, long-term stability and safety assessment of nanomaterials. Current research focuses on optimizing formulation parameters, developing cost-effective production methods and establishing standardized protocols for toxicity evaluation. As the demand for functional foods grows, nano emulsification presents significant opportunities to address global nutrition challenges while meeting consumer expectations for clean-label, high-quality products.