Recent trends in research and investigation on nanoemulsion based products is the result of many reasons such as food security as a global concern, increasing demand for highly efficient food and agricultural products and technological need for products with the ability of manipulation and optimization in their properties. Nanoemulsions are defined as emulsions made up of nano sized droplets dispersed in another immiscible liquid which exhibit properties distinguishing them from conventional emulsions and making them suitable for encapsulation, delivery and formulations of bioactive ingredients in different fields including drugs, food and agriculture. The objective of this paper is to present a general overview of nanoemulsions definition, their preparation methods, properties and applications in food and agricultural sectors. Due to physicochemical properties of the nanoemulsion composition, creating nanosized droplets requires high/low energy methods that can be supplied by special devices or techniques. An overview about the mechanisms of these methods is also presented in this paper which are commonly used to prepare nanoemulsions. Finally, some recent works about the application of nanoemulsions in food and agricultural sectors along with challenges and legislations restricting their applications is discussed in the last sections of the current study.

基于纳米乳液的产品的研究和调查的最新趋势是许多原因的结果，例如，作为全球关注的食品安全，对高效食品和农产品的需求不断增加以及对具有可操纵和优化其性能的产品的技术需求。纳米乳剂定义为由分散在另一种不混溶液体中的纳米级液滴组成的乳剂，其表现出与常规乳剂不同的特性，使其适合于在不同领域（包括药物，食品和农业）进行生物活性成分的包封，递送和配制。本文的目的是概述纳米乳液的定义，其制备方法，性质以及在食品和农业领域的应用。由于纳米乳液组合物的物理化学性质，产生纳米尺寸的液滴需要可通过特殊装置或技术提供的高/低能量方法。本文还概述了这些方法的机理，这些方法通常用于制备纳米乳液。最后，本研究的最后部分讨论了有关纳米乳剂在食品和农业领域的应用的最新工作，以及限制其应用的挑战和立法。