Nanoemulsions: A review on low energy formulation methods, characterization, applications and optimization technique

Safaya, Malvika; Rotliwala, Yogesh C.

doi:10.1016/j.matpr.2019.11.267

Cited by 65 publications

(35 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Further details on both high-energy and low-energy preparation methods for nanoemulsions can be found in previously published articles. 16,18,20–24…”

Section: Nanoemulsions (Ne): An Evolutionary Perspectivementioning

confidence: 99%

Nanoemulsion delivery systems for enhanced efficacy of antimicrobials and essential oils

et al. 2022

View full text Add to dashboard Cite

show abstract

“…Further details on both high-energy and low-energy preparation methods for nanoemulsions can be found in previously published articles. 16,18,20–24…”

Section: Nanoemulsions (Ne): An Evolutionary Perspectivementioning

confidence: 99%

Nanoemulsion delivery systems for enhanced efficacy of antimicrobials and essential oils

et al. 2022

View full text Add to dashboard Cite

show abstract

“…The emulsion destabilizes to form a nanoemulsion on break up when the transition composition is crossed. Spontaneous emulsification : This involves the commutation of water‐miscible components like solvent, surfactant, and cosurfactant from an organic phase into an aqueous phase. The process initiates with the addition of an organic phase like oil and surfactant into water and cosurfactant, which causes large turbulence at two phase interface, which leads to ramping up of the oil–water interfacial area and fine oil droplets get spontaneously generated when the bicontinuous emulsion phase breaks up (Safaya & Rotliwala, 2020). …”

Section: Oils In Nanoemulsionsmentioning

confidence: 99%

A review on green nanoemulsions for cosmetic applications with special emphasis on microbial surfactants as impending emulsifying agents

Singh

Kapila

Ganesan

et al. 2022

J Surfact & Detergents

View full text Add to dashboard Cite

Nanoemulsions are being increasingly utilized in the pharmaceutical, cosmetics, and food industries. They have gained special attention in the cosmetic sector owing to their smaller size and higher kinetic stability and their ability to improve the cutaneous penetration of active ingredients. In addition, they reduce transepidermal water loss, which augments the skin's barrier function. In recent years, the increased awareness among consumers about the health-linked benefits of natural ingredients in cosmetics has urged finding green cosmetic ingredients that are benign to the skin. One of the natural motivations for this quest is finding suitable emulsifier candidates with negligible side effects that are sourced from plants or microbes, which can serve as viable replacements to the erstwhile used synthetic surfactants. Formulating a stable nanoemulsion system for cosmetic application entails a systematic understanding of important attributes of the surfactant candidate such as critical micelle concentration, hydrophilic lipophilic balance, critical packing parameter, and Winsor ratio that are pivotal to the overall performance of the emulsion system. The current review attempts to portray the salient features of nanoemulsion systems in cosmetic formulations, by essentially capturing the important characteristics of the emulsifier that dictate the overall stability of a nanoemulsion system. The recent transition toward the use of green ingredients such as emulsifiers and oils that are dermatologically safe has been delineated, by highlighting their important properties. Furthermore, the progress made so far in the application of microbial biosurfactants in nanoemulsion formulations is presented. Finally, the factors that dictate the overall stability of the nanoemulsion are briefly reviewed.

show abstract

“…This kind of nanoparticle is formed during the homogenization of milk and beverages, including many soft drinks. They may also be produced using various other high-energy (mechanical) and low-energy (physicochemical) methods [ 31 ]. For instance, they can be produced using sonicators or microfluidizers (high-energy) or using spontaneous emulsification or phase inversion temperature methods (low-energy).…”

Section: Types Of Food Nanoparticlesmentioning

confidence: 99%

Recent Advances in the Gastrointestinal Fate of Organic and Inorganic Nanoparticles in Foods

Zhou

McClements

2022

Nanomaterials

View full text Add to dashboard Cite

Inorganic or organic nanoparticles are often incorporated into foods to enhance their quality, stability, nutrition, or safety. When they pass through the gastrointestinal environment, the properties of these nanoparticles are altered, which impacts their biological effects and potential toxicity. Consequently, there is a need to understand how different kinds of nanoparticles behave within the gastrointestinal tract. In this article, the current understanding of the gastrointestinal fate of nanoparticles in foods is reviewed. Initially, the fundamental physicochemical and structural properties of nanoparticles are discussed, including their compositions, sizes, shapes, and surface chemistries. Then, the impact of food matrix effects and gastrointestinal environments on the fate of ingested nanoparticles is discussed. In particular, the influence of nanoparticle properties on food digestion and nutraceutical bioavailability is highlighted. Finally, future research directions are highlighted that will enable the successful utilization of nanotechnology in foods while also ensuring they are safe.

show abstract

Nanoemulsions: A review on low energy formulation methods, characterization, applications and optimization technique

Cited by 65 publications

References 54 publications

Nanoemulsion delivery systems for enhanced efficacy of antimicrobials and essential oils

Nanoemulsion delivery systems for enhanced efficacy of antimicrobials and essential oils

A review on green nanoemulsions for cosmetic applications with special emphasis on microbial surfactants as impending emulsifying agents

Recent Advances in the Gastrointestinal Fate of Organic and Inorganic Nanoparticles in Foods

Contact Info

Product

Resources

About