A two-step process for formation of nanoemulsions in the system water/poly(oxyethylene) nonionic surfactant/methyl decanoate at 25 degrees C is described. First, all the components were mixed at a certain composition to prepare a microemulsion concentrate, which was rapidly subjected into a large dilution into water to generate an emulsion. Bluish transparent oil-in-water (O/W) nanoemulsions were formed only when the concentrate was located in the bicontinuous microemulsion (BC) or oil-in-water microemulsion (Wm) region. The existence of an optimum oil-to-surfactant ratio (R(os)) in the BC or Wm region indicates that both the phase behavior and the composition of the concentrate are important factors in nanoemulsion formation. To demonstrate potential applications of these systems, they were employed to formulate a water-insoluble pesticide, beta-cypermethrin (beta-CP). The nanoemulsion was compared with a commercial beta-CP microemulsion in terms of the stability of sprayed formulations.
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http://dx.doi.org/10.1016/j.jcis.2007.04.079 | DOI Listing |
Eur J Pharm Sci
January 2025
University of Ljubljana, Faculty of Pharmacy, Aškerčeva cesta 7, 1000 Ljubljana, Slovenia. Electronic address:
Dry eye disease is a multifactorial condition characterized by a loss of homeostasis of the tear film. Among the various treatment approaches, the application of ophthalmic oil-in-water nanoemulsions with incorporated anti-inflammatory drugs represents one of the most advanced approaches. However, the liquid nature of nanoemulsions limits their retention time at the ocular surface.
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January 2025
Departamento de Farmacia, Facultad de Ciencias, Universidad Nacional de Colombia, Cra. 30 N° 45-03, Bogotá D.C., Colombia.
Skin cancer is one of the most common types of cancer worldwide, with exposure to UVB radiation being a significant risk factor for its development. To prevent skin cancer, continuous research efforts have focused on finding suitable photoprotective ingredients from natural sources that are also environmentally friendly. This study aimed to develop oil-in-water photoprotective nanoemulsions containing marine macroalgae extract.
View Article and Find Full Text PDFSoft Matter
January 2025
Department of Chemical Engineering, Massachusetts Institute of Technology, Cambridge, MA 02139, USA.
The impact of animal-based food production on climate change drives the development of plant-based alternatives. We demonstrate the use of colloidal thermogelation on a real nanoemulsion system to create structured gels that could be of interest for thermo-mechanical processing of next-generation plant-based food applications. We use a commercial pea protein isolate (PPI) without further purification to stabilize a 20 vol% peanut oil-in-water nanoemulsion at pH = 7 by high-pressure homogenization (HPH) and demonstrate the temperature induced gelation behavior of the nanoemulsion as a function of the HPH processing parameters.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Nanotechnology and Catalysis Research Centre (NANOCAT), Universiti Malaya, 50603 Kuala Lumpur, Malaysia. Electronic address:
This study aimed to develop a sustainable and bio-based nano-additive (sodium caseinate/cellulose nanofibers (SC/CNF) complex) to modulate liquid-based oil-in-water (O/W) colloid interfaces, which function as a fat control agent to slow lipid digestion. Edible protein (SC) was grafted onto CNF through facile electrostatic attraction, which reduces solvent and chemical usage for greener process. The physicochemical properties of SC/CNF showed that adding SC increased the interfacial bonding between CNF particles, resulting in higher interfacial pressure by forming dense and compact layers of SC/CNF.
View Article and Find Full Text PDFFood Res Int
January 2025
Food Technology Department, Federal University of Viçosa (UFV), 36570-900 Viçosa, Brazil. Electronic address:
Babassu oil (BO) was used in the production of oil in water (O/W) nanoemulsions in order to evaluate the potential application of an alternative source of vegetable oil in the composition of colloidal systems. The proportion of oil phase (10, 20 and 30 % w/w) and guar gum (GG) concentrations (0, 0.10, 0.
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