Samaneh Jebraeili - M.SC. Student, Food Science and Technology; University of Tabriz, Tabriz Iran;
Ali Ayaseh - Assosiate professor, Department of Food Science and Technology; University of Tabriz, Tabriz Iran
Atiyeh Amali Torkamboor - M.SC. Student, Food Science and Technology; University of Tabriz, Tabriz Iran
Zahra Kaboudi - M.SC. Student, Food Science and Technology; University of Tabriz, Tabriz Iran

The nanoemulsion formulations of active ingredients can be used for developing biodegradable coating and packaging films to enhance the quality, functional properties, nutritional value, and shelf life of foods. Nanoemulsion based edible nanocoatings containing flavor and coloring ingredients, antioxidants, enzymes, antimicrobial, and anti-browning agents can be used to coat foods such as meats, dairy products such as cheese, fresh produce,and fresh cuts including fruit and vegetables to improve their shelf life. The nanoemulsion coatings can also prevent moisture and gas exchange, minimize moisture loss and oxidation of foods. This review focuses on preparation of food grade nanoemulsions using high-energy methods and low-energy approaches and application of nanoemulsion formulations for sustainable food processing and improving the delivery of functional compounds, andpreservatives or antimicrobial agents in foods has been discussed.

Nanoemulsion, Edible coating, Functional foods, Edible packaging