Nanoemulziók

Nanoemulziók are thermodynamically stable or metastable mixtures of oil and water stabilized by a surfactant. They are characterized by droplet sizes in the nanometer range, typically between 20 and 200 nanometers. This small droplet size results in a high surface area to volume ratio, which contributes to their unique properties. Nanoemulziók can be transparent or translucent due to the small size of the dispersed droplets, which are smaller than the wavelength of visible light.

The preparation of nanoemulziók can be achieved through various methods, broadly categorized as high-energy and low-energy approaches. High-energy methods involve applying significant energy to break down the oil and water phases into tiny droplets, such as using high-pressure homogenizers or sonication. Low-energy methods rely on spontaneous emulsification, often driven by changes in temperature or the addition of a co-surfactant, requiring less energy input. The choice of surfactant system is crucial for the stability and formation of nanoemulziók, with combinations of non-ionic surfactants and co-surfactants often employed.

Nanoemulziók find widespread applications across various industries. In the food industry, they are used to enhance the solubility and bioavailability of lipophilic ingredients, improve texture, and stabilize emulsions in products like salad dressings and beverages. The pharmaceutical sector utilizes nanoemulziók for drug delivery, enabling the encapsulation and targeted release of poorly soluble drugs, thereby improving their efficacy and reducing side effects. In cosmetics, they serve as delivery systems for active ingredients, enhancing skin penetration and providing desirable product aesthetics. Their stability and ability to encapsulate diverse compounds make them versatile systems for numerous technological advancements.