nanoemulsified

Nanoemulsions are a type of colloidal dispersion consisting of two immiscible liquids, typically oil and water, stabilized by emulsifiers. These systems are characterized by droplet sizes in the nanometer range, generally between 20 and 200 nanometers, which distinguishes them from conventional emulsions with larger droplets. The small particle size enhances stability, transparency, and the ability to encapsulate active ingredients, making nanoemulsions useful in various applications.

The formation of nanoemulsions typically involves high-energy methods such as high-pressure homogenization, ultrasonic cavitation, or membrane emulsification, which break the dispersed phase into nanoscale droplets. Low-energy techniques, such as phase inversion composition or phase inversion temperature methods, can also be employed, though they are less common for achieving such small particle sizes. The stability of nanoemulsions is primarily due to the presence of surfactants or polymers that reduce interfacial tension and prevent droplet coalescence.

Nanoemulsions find applications in pharmaceuticals, cosmetics, food science, and environmental remediation. In drug delivery, they improve bioavailability and controlled release of hydrophobic compounds. In cosmetics, they enhance the texture and sensory properties of formulations while delivering active ingredients effectively. In food, nanoemulsions can improve the stability and sensory attributes of emulsified products, such as dressings and beverages. Additionally, they are explored for environmental applications, such as the degradation of pollutants or controlled release of agrochemicals.

Despite their advantages, nanoemulsions present challenges, including the high energy input required for preparation, potential toxicity of emulsifiers, and long-term stability concerns. Research continues to optimize their production and application to ensure safety and efficacy across different industries.