Abstract
Most of the essential oils extracted from various plants has a great potential to be used as a natural source of antimicrobial agent. These natural antimicrobials compounds are poorly soluble or lipophilic and thus required surfactant and co-surfactant to make them stable and boost up their efficacy as a food preservative. Regarding to these problems colloidal delivery systems based on microemulsions or nanoemulsions are increasingly being utilized in the food and pharmaceutical industries to encapsulate, protect, and deliver lipophilic bioactive components affectively. Unfortunately, in major foods and pharmaceutical industry, ternary food grade surfactant (such as tween-20, tween-80 span-80) were commonly being selected to be used along with pH adjustments compared to another available natural surfactants such as sodium caseinate, gelatin and lecithin. The objective of this review is to present briefly the possible applications of these novel systems of nanoemulsion and microemulsions using recent methods and techniques. Review on journal related on formation of emulsion systems applied in industries especially on foods and beverages had been done. For example, review had been done on journal discussed on application of essential oil as a flavor in beverages, application of microemulsion system as delivery system in natural food coloring in food products as well as oil loaded microemulsion and its potential to be used as a natural food preservative. All method used in the journal has been reviewed, analyzed and improvised for a better further application.
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