nanoemulsioilla

Nanoemulsions are thermodynamically stable or kinetically stable mixtures of immiscible liquids, typically oil and water, stabilized by a surfactant. They are characterized by droplet sizes in the nanometer range, generally between 20 and 1000 nanometers. This small droplet size results in a significantly increased surface area compared to conventional emulsions, which influences their physical properties and applications.

The formation of nanoemulsions can be achieved through various methods, broadly categorized into high-energy and low-energy approaches. High-energy methods, such as high-pressure homogenization or ultrasonication, apply intense mechanical forces to break down larger droplets into the nanoscale. Low-energy methods, like spontaneous emulsification or phase inversion, rely on changes in temperature, composition, or solvent evaporation to form the fine emulsion droplets. The choice of surfactant is crucial for stabilizing the nanoemulsion, preventing droplet coalescence, and maintaining the system's stability over time.

The unique properties of nanoemulsions, including their transparency, high surface area, and enhanced bioavailability, make them attractive for a wide range of applications. In the food industry, they are used to improve the solubility and delivery of lipophilic ingredients, enhance texture, and create clear beverages. The pharmaceutical sector utilizes nanoemulsions for drug delivery, increasing the solubility and absorption of poorly water-soluble drugs. They also find use in cosmetics for delivering active ingredients and in agricultural formulations for pesticide delivery.