Ultrasonic Technique for Production of Nanoemulsions for Food Packaging Purposes: A Review Study

According to the loss of food due expired shelf life, there is a global concern on safety among science researchers, and microbiologists. So, any approaches contributing improved packaging most welcome. It has been demonstrated that administration essential oils, fades away unsolved obstacles conventional packaging, reducing environmental concerns compared with packaging. Along substantial progresses in nanoscience, great interest toward usage nanoemulsions-based delivery systems. They have potentials simplify targeted compounds high surfaced area, aimed at increasing stability, biodegradability, anti-oxidation, anti-microbial properties. There are wide range methods for fabrication nanoemulsions. Among them, ultrasonic-based gained an acceptable efficiency industrial oils-based nanoemulsions refraining from nutrients through non-thermal approaches. In summary, essential-oils based significant ability reduction microbial load food-borne pathogens, prolonged life.