纳米乳液在食品领域的研究应用进展OACSTPCD

The stability,solubility and bioavailability of some active substances are low due to their structure,and their application in food field is limited.Nano-emulsions have excellent characteristics such as good thermal stability and low viscosity,and show great potential in building active material delivery systems.In this paper,nano-emulsions formation mechanism,instability and solutions were introduced,and the preparation methods of nano-emulsions were reviewed in detail.The application and research of nano-emulsions in functional foods,food additives and functional films were illustrated,and the possible safety problems of nano-emulsions were discussed.Finally,the development of nano-emulsions in food field was prospected.