Advances in the Effect of Fat and Surfactant on the Stabilization of Essential Oil Nanoemulsion and Its Application

Essential oil nanoemulsion had been widely used in food,cosmetic and pharmaceutical industries because of its unique physicochemical properties:High stability,high bioactivity and high optical transparency. Adding proper fat to essential oil,increasing the diameter of the dispersed phase and reducing ostwald ripening rate is the stabilization mechanism of this nanoemulsion. At the same time,as a carrier,fat provided an environment for aroma compounds to spread slowly. It is discussed that this property could further prolong the retention time of aroma compounds in nanomaterials,thereby improved the application quality of essential oils. In this paper,the preparation methods of essential oil nanoemulsion and the effect of surfactant on the release of aroma compounds are summarized. The influence of fat on delaying aroma release and reducing ostwald ripening rate,and its application in food industry are discussed,which would to provide a theoretical reference for studying the stability mechanism and application of essential oil nanoemulsion in the food industry,thus expanding its application in the food field.