Journal ArticleDOI
Nano-Emulsion Production by Sonication and Microfluidization—A Comparison
TLDR
In this paper, the efficiency of sonication and microfluidization to produce nano-emulsions was evaluated in order to produce an oil-in-water nano emulsion of d-limonene for nano-particle encapsulation.Abstract:
The efficiency of sonication and microfluidization to produce nano-emulsions were evaluated in this study. The purpose was to produce an oil-in-water nano-emulsion of d-limonene to apply it in the next step for nano-particle encapsulation. In the entrapment and retention of volatiles or for the microencapsulation efficiency, emulsion size is one of the critical factors. In this study, a bench-top sonicator and an air-driven microfluidizer were used to prepare the emulsions. Results show that, while both methods were capable of producing nano-emulsions of the size range of 150-700 nm, the microfluidizer produced emulsions with narrower size distributions and sonication was more convenient in terms of operation and cleaning. In general, the size of the emulsions decreased with increasing sonication time, or the microfluidization pressure and duration. However, for both sonication and microfluidization, optimal conditions were necessary for emulsification beyond which the emulsion sizes would either increase or have little change with further processing.read more
Citations
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Journal ArticleDOI
Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity.
TL;DR: An overview of the current status of nanoemulsion formulation, fabrication, properties, applications, biological fate, and potential toxicity with emphasis on systems suitable for utilization within the food and beverage industry is provided.
Journal ArticleDOI
Edible nanoemulsions: fabrication, properties, and functional performance
TL;DR: This tutorial review provides an overview of the current status of nanoemulsion fabrication, properties, and applications with special emphasis on systems suitable for utilization within the food industry.
Journal ArticleDOI
Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size
TL;DR: In this paper, the authors examined the impact of system composition and homogenization conditions on the formation of nanoemulsions using a high-pressure homogenizer (microfluidizer).
Journal ArticleDOI
Nanoemulsion: Concepts, development and applications in drug delivery
Yuvraj Singh,Jaya Gopal Meher,Kavit Raval,Farooq Ali Khan,Mohini Chaurasia,Nitin Jain,Manish K. Chourasia +6 more
TL;DR: This work attempts to explore varying intricacies, excipients, manufacturing techniques and their underlying principles, production conditions, structural dynamics, prevalent destabilization mechanisms, and drug delivery applications of nanoemulsions to spike interest of those contemplating a foray in this field.
Journal ArticleDOI
The use of ultrasonics for nanoemulsion preparation
Sandra E. Kentish,Tim J. Wooster,Muthupandian Ashokkumar,S. Balachandran,Raymond Mawson,Lloyd Simons +5 more
TL;DR: In this paper, both a batch and focused flow-through ultrasonic cell were utilized for emulsification with ultrasonic power generation at 20-24-kHz, achieving a mean droplet size as low as 135-±-5nm using a mixture of flaxseed oil and water.
References
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Book
Food Emulsions: Principles, Practice, and Techniques
TL;DR: In this paper, the authors present an analysis of food emulsion properties using computer modeling of liquid properties and measurements of molecular characteristics, such as colloidal interactions and droplet aggregation, in order to predict colloidal interaction in food emulsions.
Journal ArticleDOI
Formation and stability of nano-emulsions
TL;DR: This review describes the principles of formation and stability of nano-emulsions, namely high energy emulsification (using homogenisers), low energy emulsion preparation, and the principle of the phase inversion temperature (PIT), and the role of the adsorbed layer thickness.
Journal ArticleDOI
Nanoemulsions: a new vehicle for skincare products
TL;DR: In the present work, nanoemulsions were prepared with a high shear device, which is less constraining than spontaneous emulsification procedures, and identified two major sources of unstability: Ostwald ripening and depletion induced floculation following the addition of thickening polymers.
Journal ArticleDOI
Emulsification by ultrasound: drop size distribution and stability.
TL;DR: With ultrasound, the drop size is much smaller than that given by mechanical agitation under the same conditions, which makes insonated emulsions more stable and less surfactant is required.