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Abstract
The rapid development of nanotechnology has transformed many scientific and industrial sectors including food industry. A wide range of nanostructured materials (NSMs), the socalled nanomaterials, including nanoencapsulated materials, nanoemulsions, nanosensors and nanoparticles have been applied in food industry including food processing packaging and preservation. This review aims at elucidating the emerging applications of nanoemulsions in food industry particularly in food processing sector. A wide range of nanoemulsions have been applied in food processing. This involves the encapsulation of some bioactive substances and nutraceuticals into nanoemulsions for various purposes such as for flavouring colouring and preservation of processed foods where they act as antimicrobials such bioactive substances and nutraceuticals including citral, ß-carotene, resveratrol, vitamins, astaxanthin, curcumin, lecithin, essential oils, capsaicin and so on. However, safety and health concerns as well as regulatory policies must be considered during nanomaterial manufacturing, use in food processing as well as the consumption of nanoprocessed foods. Extensive research must be carried out to determine the critical health and environmental impacts resulting from the use of nanotechnologies in food processing industry. Keywords: Nanotechnology, Food Processing, Nanomaterials, Bioactives, Nanoemulsions.