Edible and essential oils nanoparticles in food: a review on the production, characterization, application, stability, and market scenario.

The application of oils in the food industry is challenging, owing to their inherent factors such as oxidation. Therefore, new technologies, such as nanoencapsulation, are being developed. Among the nanoencapsulated oils, essential oils (EO) and edible oils stand out for their high consumer demand. This review analyzes the production, characterization, stability, and market scenario of edible and EO nanoparticles applied in foods. Homogenization was found to be the most common technique for producing oil nanoparticles. Different encapsulants were used, and Tween 80 was the main emulsifier. Approximately 80% of the nanoparticles were smaller than 200 nm, and the polydispersibility index and zeta potential values were satisfactory, mainly for nanoparticles containing EO, whereas encapsulation efficiency varied based on the technique and the type of oil used. Oil nanoparticles were mainly applied on meat products. The temperatures and times used in the stability tests of foods containing oil nanoparticles varied depending on the food matrix, especially in microbiological and physicochemical analyses. Only one product with nanoencapsulated oil in its composition was found in the market. Oil nanoparticles have great potential in the development of innovative, economically viable, and sustainable techniques for producing new food products that are high in nutrition value.