Green nanoemulsions: Components, formulation, techniques of characterization, and applications

Nowadays, there is a growing interest in developing innovative and efficient ecofriendly, nontoxic, and organic supplements. As time passes, there will be an exponential rise in demand for even greener products. Green nanoemulsions are one set of healthy, green, and sustainable colloidal systems that meet these criteria and standards. As the name suggests, green nanoemulsions are nano-sized emulsions that are kinetically stable, safer, and have improved functional properties than conventional emulsions. Nanoemulsions are generally oil and water dispersed into each other, with one component serving as a medium (continuous or external phase). In contrast, the other is suspended into the medium (discontinuous or internal phase). This chapter focuses on nanoemulsion components, formulation, characterization techniques, and applications in the food and agro-based sectors. The component segment covers a broad range of prevalent trends in the food industries from flavor oils to nutraceutical lipids, available in capsules and other well-known additives such as vitamins, colorants, and sweeteners. Subsequent topics concentrate on preparing green nanoemulsions using high-energy and low-energy approaches and their characterization for physical-chemical properties, stability, and rheology. All these, together with the various applications of green nanoemulsions in food and agro-based industries and future aspects in respective fields, are also discussed and summarized in this chapter.