The interest towards microemulsions and nanoemulsions, the colloidal systems utilized to encapsulate bioactive compounds, is constantly increasing in food industries. Major characteristics of microemulsions and nanoemulsions should be assessed to better differentiate these two systems. Limitations and restrictions being imposed on the development of food-grade microemulsions and nanoemulsions should be addressed to improve their significant role in the food and beverage industry. Food studies should consider practical issues more thoroughly and apply effective inexpensive measures to minimize surfactant losses and improve surfactant recovery to bridge the gap between laboratory experiments and industrial processes.The DSI [Department of Science and Innovation] and National Research Foundation (NRF) Centre of Excellence in Food Security.https://www.tandfonline.com/loi/lfri20hj2023Consumer ScienceFood ScienceSDG-02:Zero Hunge
