ABSTRACT
This chapter discusses preparation, stability, and application of food-grade nanoemulsion. It focuses on the concept of nanoemulsion formulation by high energy and low energy approaches, types of instability mechanisms and application in the delivery system and antimicrobial activity. Fabrication of food-grade nanoemulsions is generally categorized by two approaches depending on the underlying principle: high-energy or low-energy approaches. The microfluidizer contains a mainly air-driven intensifier pump and a fixed-geometry interaction chamber. The ultrasonication technique is an important processing tool in the area food product development with enhanced functional properties. Docosahexaenoic acid nanoemulsion prepared with different emulsifier exhibited coalescence for the protein-stabilized emulsion stored at a higher temperature. The creaming stability of nanoemulsions is monitored by quantifying the height of the cream layer on top and the height of total emulsion in the emulsion stored tube or container. Sedimentation is one of the destabilization mechanisms of emulsions during long-term storage processes and handling in adverse environmental conditions.
