The present study was carried out to fabricate the food grade vitamin E acetate nanoemulsion (NE) using edible mustard oil and to evaluate its improved bioactivities. A food-grade vitamin E acetate nanoemulsion was fabricated using the edible mustard oil and surfactant tween-80 and flocculation was not observed for 15 days. The nanoemulsion was characterized for droplet morphology and size distribution using atomic force microscope and zetasizer respectively. We observe a stable nanoemulsion of spherical morphology and a size distribution of 86.45 ± 3.61 nm. Further, the HPLC method was used to determine the vitamin E acetate concentration and encapsulation efficiency for the stable nanoemulsion. These nanoemulsions showed improved bioactivity -antioxidant and antimicrobial activity and could be potentially used to increase the shelf life of fruit juice. International Journal of Food PropertiesA c c e p t e d M a n u s c r i p t 2

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