Nanoemulsions: factory for food, pharmaceutical and cosmetics

Azmi, Nor Azrini Nadiha and Elgharbawy, Amal A.M. and Motlagh, Shiva Rezaei and Samsudin, Nurhusna and Mohd. Salleh, Hamzah (2019) Nanoemulsions: factory for food, pharmaceutical and cosmetics. Processes, 7 (9). pp. 1-34. E-ISSN 2227-9717

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Abstract

Nanotechnology, particularly nanoemulsions (NEs), have gained increasing interest from researchers throughout the years. The small-sized droplet with a high surface area makes NEs important in many industries. In this review article, the components, properties, formation, and applications are summarized. The advantages and disadvantages are also described in this article. The formation of the nanosized emulsion can be divided into two types: high and low energy methods. In high energy methods, high-pressure homogenization, microfluidization, and ultrasonic emulsification are described thoroughly. Spontaneous emulsification, phase inversion temperature (PIT), phase inversion composition (PIC), and the less known D-phase emulsification (DPE) methods are emphasized in low energy methods. The applications of NEs are described in three main areas which are food, cosmetics, and drug delivery

Item Type:	Article (Journal)
Additional Information:	8637/74825
Uncontrolled Keywords:	nanoemulsions (NEs); oil-in-water; ultrasonication; homogenization; cosmetics; pharmaceutical
Subjects:	T Technology > TP Chemical technology > TP248.13 Biotechnology
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Dr AMAL ELGHARBAWY
Date Deposited:	15 Oct 2019 11:42
Last Modified:	30 Jun 2020 14:29
URI:	http://irep.iium.edu.my/id/eprint/74825

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