enhancement of food safety using nanoemulsion with emphasize on fish food: a review

Nanotechnology is an innovative approach that its application has inspiring prospective for controlling and preventing diseases, extending shelf-life of food stuff, and other uses in biology, chemistry or industries. nanoemulsions are products of a branch of nanotechnology comprising submicron emulsion that also refer to nanoemulsion (r < 100 nm) of which high energy as one of the nanoemulsion production method, includes rotary-stator mixers, high pressure homogenizer, microfluidization, ultrasound and membrane emulsion. another one, low energy method is classified into isothermal and thermal. isothermal method is, spontaneous emulsification, solvent displacement, and emulsion phase inversion. also, from among the thermal methods it can be referred to the most important one of them which is the phase inversion temperature. *correspondence h ahari, department of food science and technology, science and research branch, islamic azad university, tehran, iran (e-mail: dr.h.ahari@gmail.com). in the following, the technics for recognition and diagnosis of nanoemulsion structures are discussed and these technics are generally divided into separation, physical properties determination, and imaging technics.