Application of the structured emulsion system for delivering active compounds in the food and pharma based sector attain keen interest in the current research. Especially, nanoemulsions are preferred due to their smaller size that could add up to their higher loading capacity. But, the structure of the nanoemulsion should be designed in such a way to get the compound get actively encapsulated without losing their biological structure and function. Bioactive compounds of lower solubility can be encapsulated to the nanoemulsion surface to attain improved dispersion in the food products, to get protected against the degradation or the molecular level interaction with other ingredients of the system, and to reduce their impact on the foods organoleptic peptide, and finally to enhance their bioavailability. This review encompasses on the various encapsulation strategies of the nanoemulsion system, in specific with the effect of physicochemical properties and the nanoemulsion composition towards their potential application. Copyright © 2016 American Scientific Publishers.