Both consumers and producers of food products are looking for natural ingredients and efficient formulation strategies to improve the shelf life of final products. Natural antimicrobial ingredients such as essential oils can be applied as alternatives to synthetic preservatives, but their main challenge is low stability, adverse effects on sensory properties, low solubility, high needed doses, etc. Formulation of these bioactive compounds into nanoemulsions can be an efficient strategy to improve their properties and practical applications in food products. In this review, after an overview on nanoemulsion formulation, ingredients and fabrication methods, different types of natural antimicrobial agents have been discussed briefly. In addition, properties and action mechanisms of antimicrobial-loaded nanoemulsions, along with their application in preservation and shelf life improvement of different food products have been explained. Finally, safety and regulatory issues of antimicrobial delivery via nanoemulsions have been examined. As a conclusion antimicrobial-loaded nanoemulsions can be promising candidates and alternatives for common synthetic preservatives in real food systems.

食品的消费者和生产商都在寻找天然成分和有效的配方策略来提高最终产品的保质期。天然抗菌成分（如精油）可用作合成防腐剂的替代品，但它们的主要挑战是稳定性低、对感官特性有不利影响、溶解度低、所需剂量高等。将这些生物活性化合物配制成纳米乳液是一种有效的方法改善它们在食品中的特性和实际应用的策略。在这篇综述中，在概述了纳米乳剂的配方、成分和制备方法之后，简要讨论了不同类型的天然抗菌剂。此外，载有抗菌素的纳米乳剂的性质和作用机制，已经解释了它们在不同食品的保存和保质期改善中的应用。最后，研究了通过纳米乳剂递送抗菌剂的安全性和监管问题。总之，载有抗菌素的纳米乳剂可能是真实食品系统中常见合成防腐剂的有希望的候选物和替代品。