ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)

Nanoemulsion-based active packaging for food products

Recently, there has been an increasing trend in the food and pharmaceutical industries towards using nanotechnological approaches to drug delivery and active packaging (edible coatings and films). In the food sector, nanoemulsions are the most promising technology for delivering active components and improving the barrier, mechanical, and biological properties of packaging to ensure the safety and quality of food products, as well as extend their shelf life. For this review, we used several databases (Google Scholar, Science Direct, PubMed, Web of Science, Scopus, Research Gate, etc.) to collect information about nanoemulsions and their role in edible packaging. We searched for articles published between 2015 and 2022 and described different scientific approaches to developing active packaging systems based on nanoemulsions, as well as their high-energy and low-energy synthesis methods. We also reviewed the uses of different types of essential oil-based nanoemulsions in the packaging of food products to prolong their shelf life and ensure safety. Non-migratory active packaging and active-release packaging systems were also discussed, as well as their advantages and disadvantages.
Ключевые слова
Nanoemulsions, active packaging, essential oils, synthesis methods, shelf life, edible films
  1. Wang L, Dong J, Chen J, Eastoe J, Li X. Design and optimization of a new self-nanoemulsifying drug delivery system. Journal of Colloid and Interface Science. 2009;330(2):443–448.
  2. Wu X, Guy RH. Applications of nanoparticles in topical drug delivery and in cosmetics. Journal of Drug Delivery Science and Technology. 2009;19(6):371–384.
  3. Shah P, Bhalodia D, Shelat P. Nanoemulsion: A pharmaceutical review. Systematic Reviews in Pharmacy. 2010;1(1):24–32.
  4. Cheng CJ, Tietjen GT, Saucier-Sawyer JK, Saltzman WM. A holistic approach to targeting disease with polymeric nanoparticles. Nature Reviews Drug Discovery. 2015;14(4):239–247.
  5. Singh Y, Meher JG, Raval K, Khan FA, Chaurasia M, Jain NK, et al. Nanoemulsion: Concepts, development and applications in drug delivery. Journal of Controlled Release. 2017;252:28–49.
  6. Salem MA, Ezzat SM. Nanoemulsions in food industry. In: Milani J, editor. Some new aspects of colloidal systems in foods. IntechOpen; 2019.
  7. Fytianos G, Rahdar A, Kyzas GZ. Nanomaterials in cosmetics: Recent updates. Nanomaterials. 2020;10(5).
  8. Nile SH, Baskar V, Selvaraj D, Nile A, Xiao J, Kai G. Nanotechnologies in food science: Applications, recent trends, and future perspectives. Nano-Micro Letters. 2020;12(1).
  9. Rolland M, Truong NP, Parkatzidis K, Pilkington EH, Torzynski AL, Style RW, et al. Shape-controlled nanoparticles from a low-energy nanoemulsion. JACS Au. 2021;1(11):1975–1986.
  10. Mohammadi Z, Jafari SM. Detection of food spoilage and adulteration by novel nanomaterial-based sensors. Advances in Colloid and Interface Science. 2020;286.
  11. Zhang Z, Qiu C, Li X, McClements DJ, Jiao A, Wang J, et al. Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols. Trends in Food Science and Technology. 2021;116:492–500.
  12. Yalçınöz Ş, Erçelebi E. Potential applications of nano-emulsions in the food systems: An update. Materials Research Express. 2018;5(6).
  13. Huang J-Y, Li X, Zhou W. Safety assessment of nanocomposite for food packaging application. Trends in Food Science and Technology. 2015;45(2):187–199.
  14. Liu K, Chen Y-Y, Pan L-H, Li Q-M, Luo J-P, Zha X-Q. Co-encapsulation systems for delivery of bioactive ingredients. Food Research International. 2022;155.
  15. Goindi S, Kaur A, Kaur R, Kalra A, Chauhan P. Nanoemulsions: an emerging technology in the food industry. In: Grumezescu AM, editor. Emulsions. Nanotechnology in the agri-food industry, volume 3. A volume in nanotechnology in the agri-food industry. Academic Press; 2016. pp. 651–688.
  16. Abbasian Chaleshtari Z, Zhou M, Foudazi R. Nanoemulsion polymerization and templating: Potentials and perspectives. Journal of Applied Physics. 2022;131(15).
  17. Tan C, Zhu Y, Ahari H, Jafari SM, Sun B, Wang J. Sonochemistry: An emerging approach to fabricate biopolymer cross-linked emulsions for the delivery of bioactive compounds. Advances in Colloid and Interface Science. 2022;311.
  18. Nanotechnology for Food Packaging Market: Segmented By Application; By Technology and Region – Global Analysis of Market Size, Share & Trends for 2019–2020 and Forecasts to 2030 CAGR 2022 [Internet]. [cited 2022 Dec 20]. Available from:
  19. Ameta SK, Rai AK, Hiran D, Ameta R, Ameta SC. Use of nanomaterials in food science. In: Ghorbanpour M, Bhargava P, Varma A, Choudhary DK, editors. Biogenic nano-particles and their use in agro-ecosystems. Singapore: Springer Nature; 2020. pp. 457–488.
  20. Neethirajan S, Jayas DS. Nanotechnology for the food and bioprocessing industries. Food and Bioprocess Technology. 2011;4(1):39–47.
  21. Cerqueira MÂPR, McClements DJ, Pastrana-Castro LM. Nutrition, health and well-being in the world: The role of food structure design. In: Cerqueira MÂPR, Pastrana-Castro LM, edutors. Food structure engineering and design for improved nutrition, health and well-being. Academic Press; 2023. pp. 3–15.
  22. Artiga-Artigas M, Acevedo-Fani A, Martín-Belloso O. Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions. Food Hydrocolloids. 2017;70:191–200.
  23. Azmi NAN, Elgharbawy AAM, Motlagh SR, Samsudin N, Salleh HM. Nanoemulsions: Factory for food, pharmaceutical and cosmetics. Processes. 2019;7(9).
  24. Nedovic V, Kalusevic A, Manojlovic V, Levic S, Bugarski B. An overview of encapsulation technologies for food applications. Procedia Food Science. 2011;1:1806–1815.
  25. McClements DJ. Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity. Progress in Lipid Research. 2021;81.
  26. Reis DR, Ambrosi A, Luccio MD. Encapsulated essential oils: A perspective in food preservation. Future Foods. 2022;5.
  27. McClements DJ, Decker EA, Weiss J. Emulsion-based delivery systems for lipophilic bioactive components. Journal of Food Science. 2007;72(8):R109–R124.
  28. McClements DJ. Edible nanoemulsions: fabrication, properties, and functional performance. Soft Matter. 2011;7(6):2297–2316.
  29. Nanotechnology in the food industry: a short review [Internet]. [cited 2022 Dec 20]. Available from:
  30. Cha DS, Chinnan MS. Biopolymer-based antimicrobial packaging: A review. Critical Reviews in Food Science and Nutrition. 2004;44(4):223–237.
  31. Weiss J, Takhistov P, McClements DJ. Functional materials in food nanotechnology. Journal of Food Science. 2006;71(9):R107–R116.
  32. Sharma N, Kaur G, Khatkar SK. Optimization of emulsification conditions for designing ultrasound assisted curcumin loaded nanoemulsion: Characterization, antioxidant assay and release kinetics. LWT. 2021;141.
  33. Jiang T, Charcosset C. Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil on the chemical stability of curcumin. Food Research International. 2022;157.
  34. Suvorov ОA, Volozhaninova SYu, Balandin GV, Frolova YuV, Kozlovskaya AE, Fokina EN, et al. Antibacterial effect of colloidal solutions of silver nanoparticles on microorganisms of cereal crops. Foods and Raw Materials. 2017;5(1):100–107.
  35. Koroleva MYu, Yurtov EV. Nanoemulsions: the properties, methods of preparation and promising applications. Russian Chemical Reviews. 2012;81(1):21–43.
  36. Aswathanarayan JB, Vittal RR. Nanoemulsions and their potential applications in food industry. Frontiers in Sustainable Food Systems. 2019;3.
  37. Choi SJ, McClements DJ. Nanoemulsions as delivery systems for lipophilic nutraceuticals: Strategies for improving their formulation, stability, functionality and bioavailability. Food Science and Biotechnology. 2020;29(2):149–168.
  38. Solans C, Izquierdo P, Nolla J, Azemar N, Garcia-Celma MJ. Nano-emulsions. Current Opinion in Colloid and Interface Science. 2005;10(3–4):102–110.
  39. Jaiswal M, Dudhe R, Sharma PK. Nanoemulsion: an advanced mode of drug delivery system. 3 Biotech. 2014;5(2):123–127.
  40. Patel RB, Patel MR, Thakore SD, Patel BG. Nanoemulsion as a valuable nanostructure platform for pharmaceutical drug delivery. In: Grumezescu AM, editor. Nano- and microscale drug delivery systems. Design and fabrication. Elsevier; 2017. pp. 321–341.
  41. Patravale V, Dandekar P, Jain R. Nanoparticulate systems as drug carriers: the need. In: Patravale V, Dandekar P, Jain R, editors. Nanoparticulate drug delivery. Perspectives on the transition from laboratory to market. A volume in woodhead publishing series in biomedicine. Woodhead Publishing; 2012. pp. 1–28.
  42. Gurpret K, Singh SK. Review of nanoemulsion formulation and characterization techniques. Indian Journal of Pharmaceutical Sciences. 2018;80(5):781–789.
  43. Gupta PK, Bhandari N, Shah HN, Khanchandani V, Keerthana R, Nagarajan V, et al. An update on nanoemulsions using nanosized liquid in liquid colloidal systems. In: Koh KS, Wong VL, editors. Nanoemulsions – properties, fabrications and applications. IntechOpen; 2019.
  44. Simonazzi A, Cid AG, Villegas M, Romero AI, Palma SD, Bermúdez JM. Nanotechnology applications in drug controlled release. In: Grumezescu AM, editor. Drug targeting and stimuli sensitive drug delivery systems. William Andrew; 2018. pp. 81–116.
  45. Hashemnejad SM, Badruddoza AZM, Zarket B, Ricardo Castaneda C, Doyle PS. Thermoresponsive nanoemulsion-based gel synthesized through a low-energy process. Nature Communications. 2019;10(1).
  46. Rehman A, Tong Q, Jafari SM, Korma SA, Khan IM, Mohsin A, et al. Spray dried nanoemulsions loaded with curcumin, resveratrol, and borage seed oil: The role of two different modified starches as encapsulating materials. International Journal of Biological Macromolecules. 2021;186:820–828.
  47. Bykov DE, Eremeeva NV, Makarova NV, Bakharev VV, Demidova AV, Bykova TO. Influence of plasticizer content on organoleptic, physico-chemical and strength characteristics of apple sauce-based edible film. Foods and Raw Materials. 2017;5(2):5–14.
  48. Asyakina LK, Dolganyuk VF, Belova DD, Peral MM, Dyshlyuk LS. The study of rheological behavior and safety metrics of natural biopolymers. Foods and Raw Materials. 2016;4(1):70–78.
  49. Giro TM, Beloglazova KE, Rysmukhambetova GE, Simakova IV, Karpunina LV, Rogojin AA, et al. Xanthan-based biodegradable packaging for fish and meat products. Foods and Raw Materials. 2020;8(1):67–75.
  50. Chime SA, Kenechukwu FC, Attama AA. Nanoemulsions – Advances in formulation, characterization and applications in drug delivery. In: Sezer AD, editor. Application of nanotechnology in drug delivery. IntechOpen; 2014.
  51. Nirmala MJ, Durai L, Gopakumar V, Nagarajan R. Preparation of celery essential oil-based nanoemulsion by ultrasonication and evaluation of its potential anticancer and antibacterial activity. International Journal of Nanomedicine. 2020;15:7651–7666.
  52. Donsi F. Applications of nanoemulsions in foods. In: Jafari SM, McClements DJ, editors. Nanoemulsions. Formulation, applications, and characterization. Cambridge: Academic Press; 2018. pp. 349–377.
  53. Che Marzuki NH, Wahab RA, Abdul Hamid M. An overview of nanoemulsion: Concepts of development and cosmeceutical applications. Biotechnology and Biotechnological Equipment. 2019;33(1):779–797.
  54. Ahari H, Naeimabadi M. Employing nanoemulsions in food packaging: Shelf life enhancement. Food Engineering Reviews. 2021;13:858–883.
  55. Shershneva EG. Biodegradable food packaging: Benefits and adverse effects. IOP Conference Series: Earth and Environmental Science. 2022;988(2).
  56. Acevedo-Fani A, Salvia-Trujillo L, Rojas-Graü MA, Martín-Belloso O. Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocolloids. 2015;47:168–177.
  57. Almasi L, Radi M, Amiri S, McClements DJ. Fabrication and characterization of antimicrobial biopolymer films containing essential oil-loaded microemulsions or nanoemulsions. Food Hydrocolloids. 2021;117.
  58. Elshamy S, Khadizatul K, Uemura K, Nakajima M, Neves MA. Chitosan-based film incorporated with essential oil nanoemulsion foreseeing enhanced antimicrobial effect. Journal of Food Science and Technology. 2021;58(9):3314–3327.
  59. Mahdi AA, Al-Maqtari QA, Mohammed JK, Al-Ansi W, Cui H, Lin L. Enhancement of antioxidant activity, antifungal activity, and oxidation stability of Citrus reticulata essential oil nanocapsules by clove and cinnamon essential oils. Food Bioscience. 2021;43.
  60. Xavier LO, Sganzerla WG, Rosa GB, da Rosa CG, Agostinetto L, Veeck APDL, et al. Chitosan packaging functionalized with Cinnamodendron dinisii essential oil loaded zein: A proposal for meat conservation. International Journal of Biological Macromolecules. 2021;169:183–193.
  61. Pérez-Córdoba LJ, Norton IT, Batchelor HK, Gkatzionis K, Spyropoulos F, Sobral PJA. Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds. Food Hydrocolloids. 2018;79:544–559.
  62. Gupta A, Eral HB, Hatton TA, Doyle PS. Nanoemulsions: formation, properties and applications. Soft Matter. 2016;12(11):2826–2841.
  63. Nejatian M, Abbasi S. Application of bio-based emulsifiers in the formulation of food-grade nanoemulsions. In: Abd-Elsalam KA, Murugan K, editors. Bio-based nanoemulsions for agri-food applications. A volume in nanobiotechnology for plant protection. Elsevier; 2022. pp. 311–327.
  64. Nain A, Tripathy DB, Gupta A, Dubey R, Kuldeep, Singh A. Nanoemulsions: Nanotechnological approach in food quality monitoring. In: Sharma A, Vijayakumar PS, Prabhakar EPK, Kumar R, editors. Academic Press; 2023. pp. 223–238.
  65. Jasmina H, Džana O, Alisa E, Edina V, Ognjenka R. Preparation of nanoemulsions by high-energy and lowenergy emulsification methods. CMBEBIH 2017. Proceedings of the International Conference on Medical and Biological Engineering. 2017;62:317–322.
  66. Chircov C, Grumezescu AM. Nanoemulsion preparation, characterization, and application in the field of biomedicine. In: Grumezescu AM, editor. Nanoarchitectonics in biomedicine. William Andrew; 2019. pp. 169–188.
  67. Kumar M, Bishnoi RS, Shukla AK, Jain CP. Techniques for formulation of nanoemulsion drug delivery system: A review. Preventive Nutrition and Food Science. 2019;24(3):225–234.
  68. Islam F, Saeed F, Afzaal M, Hussain M, Ikram A, Khalid MA. Food grade nanoemulsions: promising delivery systems for functional ingredients. Journal of Food Science and Technology. 2023;60(5):1461–1471.
  69. Safaya M, Rotliwala YC. Nanoemulsions: A review on low energy formulation methods, characterization, applications and optimization technique. Materials Today: Proceedings. 2020;27:454–459.
  70. Scholz P, Keck CM. Nanoemulsions produced by rotor–stator high speed stirring. International Journal of Pharmaceutics. 2015;482(1–2):110–117.
  71. Zhang A, Wang L, Song T, Yu H, Wang X, Zhao X. Effects of high pressure homogenization on the structural and emulsifying properties of a vegetable protein: Cyperus esculentus L. LWT. 2022;153.
  72. Shi Y, Zhang M, Chen K, Wang M. Nano-emulsion prepared by high pressure homogenization method as a good carrier for Sichuan pepper essential oil: Preparation, stability, and bioactivity. LWT. 2022;154.
  73. Bredihin SA, Andreev VN, Martekha AN, Schenzle MG, Korotkiy IA. Erosion potential of ultrasonic food processing. Foods and Raw Materials. 2021;9(2):335–344.
  74. Modarres-Gheisari SMM, Gavagsaz-Ghoachani R, Malaki M, Safarpour P, Zandi M. Ultrasonic nano-emulsification – A review. Ultrasonics Sonochemistry. 2019;52:88–105.
  75. Kentish S, Wooster TJ, Ashokkumar M, Balachandran S, Mawson R, Simons L. The use of ultrasonics for nanoemulsion preparation. Innovative Food Science and Emerging Technologies. 2008;9(2):170–175.
  76. Abbas S, Hayat K, Karangwa E, Bashiri M, Zhnag X. An overview of ultrasound-assisted food-grade nanoemulsions. Food Engineering Reviews. 2013;5:139–157.
  77. Ruiz-Montañez G, Ragazzo-Sanchez JA, Picart-Palmade L, Calderón-Santoyo M, Chevalier-Lucia D. Optimization of nanoemulsions processed by high-pressure homogenization to protect a bioactive extract of jackfruit (Artocarpus heterophyllus Lam). Innovative Food Science and Emerging Technologies. 2017;40:35–41.
  78. Sharma S, Sahni JK, Ali J, Baboota S. Effect of high-pressure homogenization on formulation of TPGS loaded nanoemulsion of rutin – pharmacodynamic and antioxidant studies. Drug Delivery. 2014;22(4):541–551.
  79. Hidajat MJ, Jo W, Kim H, Noh J. Effective droplet size reduction and excellent stability of limonene nanoemulsion formed by high-pressure homogenizer. Colloids and Interfaces. 2020;4(1).
  80. Komaiko JS, McClements DJ. Formation of food-grade nanoemulsions using low-energy preparation methods: A review of available methods. Comprehensive Reviews in Food Science and Food Safety. 2016;15(2):331–352.
  81. Ahmed MW, Haque MA, Mohibbullah M, Khan MSI, Islam MA, Mondal MHT, et al. A review on active packaging for quality and safety of foods: Current trends, applications, prospects and challenges. Food Packaging and Shelf Life. 2022;33.
  82. Yildirim S, Röcker B, Pettersen MK, Nilsen-Nygaard J, Ayhan Z, Rutkaite R, et al. Active packaging applications for food. Comprehensive Reviews in Food Science and Food Safety. 2017;17(1):165–199.
  83. Lopes AT, Figueiredo BL, Michelon M, Chura SSD, de Souza AL, Teixeira LMC, et al. Use of essential oil-loaded nanoemulsions in active food packaging. In: Abd-Elsalam KA, Murugan K, editors. Bio-based nanoemulsions for agri-food applications. A volume in nanobiotechnology for plant protection. Elsevier; 2022. pp. 363–386.
  84. Yang Z, Li M, Zhai X, Zhao L, Tahir HE, Shi J, et al. Development and characterization of sodium alginate/tea tree essential oil nanoemulsion active film containing TiO2 nanoparticles for banana packaging. International Journal of Biological Macromolecules. 2022;213:145–154.
  85. Candido GS, Natarelli CVL, Carvalho EEN, Oliveira JE. Bionanocomposites of pectin and pracaxi oil nanoemulsion as active packaging for butter. Food Packaging and Shelf Life. 2022;32.
  86. Noori S, Zeynali F, Almasi H. Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. Food Control. 2018;84:312–320.
  87. Espitia PJP, Fuenmayor CA, Otoni CG. Nanoemulsions: Synthesis, characterization, and application in bio-based active food packaging. Comprehensive Reviews in Food Science and Food Safety. 2018;18(1):264–285.
  88. María Roberta A. Oxygen scavenging films and coating of biopolymers for food application. In: de Moraes MA, da Silva CF, Vieira RS, editors. Biopolymer membranes and films. Health, food, environment, and energy applications. Elsevier; 2020. pp. 535–551.
  89. Joung HJ, Choi M-J, Kim JT, Park SH, Park HJ, Shin GH. Development of food-grade curcumin nanoemulsion and its potential application to food beverage system: Antioxidant property and in vitro digestion. Journal of Food Science. 2016;81(3):N745–N753.
  90. Hasani-Javanmardi M, Fallah AA, Abbasvali M. Effect of safflower oil nanoemulsion and cumin essential oil combined with oxygen absorber packaging on the quality and shelf-life of refrigerated lamb loins. LWT. 2021;147.
  91. Dasgupta N, Ranjan S, Mundra S, Ramalingam C, Kumar A. Fabrication of food grade vitamin E nanoemulsion by low energy approach, characterization and its application. International Journal of Food Properties. 2015;19(3):700–708.
  92. Cherpinski A, Szewczyk PK, Gruszczyński A, Stachewicz U, Lagaron JM. Oxygen-scavenging multilayered biopapers containing palladium nanoparticles obtained by the electrospinning coating technique. Nanomaterials. 2019;9(2).
  93. Fan X, Rong L, Li Y, Cao Y, Kong L, Zhu Z, et al. Fabrication of bio-based hierarchically structured ethylene scavenger films via electrospraying for fruit preservation. Food Hydrocolloids. 2022;133.
  94. Ebrahimi A, Zabihzadeh Khajavi M, Mortazavian AM, Asilian-Mahabadi H, Rafiee S, Farhoodi M, et al. Preparation of novel nano–based films impregnated by potassium permanganate as ethylene scavengers: An optimization study. Polymer Testing. 2021;93.
  95. Gull A, Bhat N, Wani SM, Masoodi FA, Amin T, Ganai SA. Shelf life extension of apricot fruit by application of nanochitosan emulsion coatings containing pomegranate peel extract. Food Chemistry. 2021;349.
  96. Norcino LB, Mendes JF, Natarelli CVL, Manrich A, Oliveira JE, Mattoso LHC. Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids. 2020;106.
  97. Wang H, Ma Y, Liu L, Liu Y, Niu X. Incorporation of clove essential oil nanoemulsion in chitosan coating to control Burkholderia gladioli and improve postharvest quality of fresh Tremella fuciformis. LWT. 2022;170.
  98. Prastuty, Kaur P, Singh A. Shelf life extension of muffins coated with cinnamon and clove oil nanoemulsions. Journal of Food Science and Technology. 2022;59(5):1878–1888.
  99. Roy S, Rhim J-W. Fabrication of bioactive binary composite film based on gelatin/chitosan incorporated with cinnamon essential oil and rutin. Colloids and Surfaces B: Biointerfaces. 2021;204.
  100. Xiong Y, Li S, Warner RD, Fang Z. Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging. Food Control. 2020;114.
  101. Moghimi R, Aliahmadi A, Rafati H. Antibacterial hydroxypropyl methyl cellulose edible films containing nanoemulsions of Thymus daenensis essential oil for food packaging. Carbohydrate Polymers. 2017;175:241–248.
  102. Das SK, Vishakha K, Das S, Chakraborty D, Ganguli A. Carboxymethyl cellulose and cardamom oil in a nanoemulsion edible coating inhibit the growth of foodborne pathogens and extend the shelf life of tomatoes. Biocatalysis and Agricultural Biotechnology. 2022;42.
  103. Alexandre EMC, Lourenço RV, Bittante AMQB, Moraes ICF, Sobral PJA. Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications. Food Packaging and Shelf Life. 2016;10:87–96.
  104. Sanchez LT, Pinzon MI, Villa CC. Development of active edible films made from banana starch and curcumin-loaded nanoemulsions. Food Chemistry. 2022;371.
  105. Tripathi AD, Sharma R, Agarwal A, Haleem DR. Nanoemulsions based edible coatings with potential food applications. International Journal of Biobased Plastics. 2021;3(1):112–125.
  106. Kamrul Hasan SM, Ferrentino G, Scampicchio M. Nanoemulsion as advanced edible coatings to preserve the quality of fresh‐cut fruits and vegetables: A review. International Journal of Food Science and Technology. 2019;55(1):1–10.
  107. Zubair M, Shahzad S, Hussain A, Pradhan RA, Arshad M, Ullah A. Current trends in the utilization of essential oils for polysaccharide- and protein-derived food packaging materials. Polymers. 2022;14(6).
  108. Korotkaya EV. Biosensors: Design, classification, and applications in the food industry. Foods and Raw Materials. 2014;2(2):161–171.
  109. Koroleva MYu, Yurtov EV. Ostwald ripening in macro- and nanoemulsions. Russian Chemical Reviews. 2021;90(3):293–323.
  110. Valencia-Chamorro SA, Palou L, del Río MA, Pérez-Gago MB. Antimicrobial edible films and coatings for fresh and minimally processed fruits and vegetables: A review. Critical Reviews in Food Science and Nutrition. 2011;51(9):872–900.
  111. Krishnamoorthy C, Chatterjee P, Paul U, Banerjee S, Kumar L, Chidambaram R. Nanoencapsulation of antimicrobial agents and antimicrobial effect of silver nanoparticles. In: Sharma A, Vijayakumar PS, Prabhakar EPK, Kumar R, editors. Nanotechnology applications for food safety and quality monitoring. Academic Press; 2023. pp. 435–456.
  112. Gennadios A, Hanna MA, Kurth LB. Application of edible coatings on meats, poultry and seafoods: A review. LWT – Food Science and Technology. 1997;30(4):337–350.
  113. Yousefi M, Ehsani A, Jafari SM. Lipid-based nano delivery of antimicrobials to control food-borne bacteria. Advances in Colloid and Interface Science. 2019;270:263–277.
  114. Dasgupta N, Ranjan S. Food nanoemulsions: Stability, benefits and applications. In: Dasgupta N, Ranjan S, editors. An introduction to food grade nanoemulsions. Singapore: Springer; 2018. pp. 19–48.
  115. Naserzadeh Y, Mahmoudi N, Pakina E. Antipathogenic effects of emulsion and nanoemulsion of cinnamon essential oil against Rhizopus rot and grey mold on strawberry fruits. Foods and Raw Materials. 2019;7(1):210–216.
  116. Yüzer MO, Gençcelep H. Sesame seed protein: Amino acid, functional, and physicochemical profiles. Foods and Raw Materials. 2023;11(1):72–83.
Как цитировать?
Prasad J, Dixit A, Sharma SP, Mwakosya AW, Petkoska AT, Upadhyay A, et al. Nanoemulsion-based active packaging for food products. Foods and Raw Materials. 2024;12(1):22–36. 
О журнале