The interest towards microemulsions and nanoemulsions, the colloidal systems utilized to encapsulate bioactive compounds, is constantly increasing in food industries. Major characteristics of microemulsions and nanoemulsions should be assessed to better differentiate these two systems. Limitations and restrictions being imposed on the development of food-grade microemulsions and nanoemulsions should be addressed to improve their significant role in the food and beverage industry. Food studies should consider practical issues more thoroughly and apply effective inexpensive measures to minimize surfactant losses and improve surfactant recovery to bridge the gap between laboratory experiments and industrial processes.
This article was published in Food Reviews International. Read the full original article here.