Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Multiple nanoemulsions

(2020) Tanvi Sheth et al.   Nature Reviews Materials

Formulation and Optimization of Nanoemulsions Using the Natural Surfactant Saponin from Quillaja Bark

(2020) Tatiana B. Schreiner et al.   MOLECULES

In-Channel Responsive Surface Wettability for Reversible and Multiform Emulsion Droplet Preparation and Applications

(2019) Lanhui Li et al.   ACS Applied Materials & Interfaces

Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3)

(2019) Shanshan Jiang et al.   Food and Bioprocess Technology

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

(2019) Qiaomei Zhu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

On the prediction of critical micelle concentration for sugar-based non-ionic surfactants

(2018) Alireza Baghban et al.   CHEMISTRY AND PHYSICS OF LIPIDS

Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH

(2018) Luisa Perugini et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Nanoemulsions and topical creams for the safe and effective delivery of lipophilic antioxidant coenzyme Q10

(2018) M. Kaci et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients

(2018) Milad Fathi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Gypenosides as natural emulsifiers for oil-in-water nanoemulsions loaded with astaxanthin: Insights of formulation, stability and release properties

(2018) Zhang Chen et al.   FOOD CHEMISTRY

Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake

(2018) Noamane Taarji et al.   FOOD CHEMISTRY

Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers

(2018) Gaofeng Shu et al.   FOOD CHEMISTRY

Natural antimicrobial delivery systems: Formulation, antimicrobial activity, and mechanism of action of quillaja saponin-stabilized carvacrol nanoemulsions

(2018) Victor Ryu et al.   FOOD HYDROCOLLOIDS

Enhancement of physicochemical properties of whey protein-stabilized nanoemulsions by interfacial cross-linking using cinnamaldehyde

(2018) Enmin Chen et al.   FOOD HYDROCOLLOIDS

Verbascum nigrum L. (mullein) extract as a natural emulsifier

(2018) Maciej Jarzębski et al.   FOOD HYDROCOLLOIDS

Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach

(2018) M. Artiga-Artigas et al.   FOOD HYDROCOLLOIDS

Oat bran extract ( Avena sativa L.) from food by-product streams as new natural emulsifier

(2018) Theo Ralla et al.   FOOD HYDROCOLLOIDS

Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties

(2018) Yaqiong Pei et al.   FOOD HYDROCOLLOIDS

Stabilization and Rheology of Concentrated Emulsions Using the Natural Emulsifiers Quillaja Saponins and Rhamnolipids

(2018) Ziqian Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions

(2018) Ilyes Dammak et al.   JOURNAL OF FOOD ENGINEERING

Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin

(2018) Ilyes Dammak et al.   JOURNAL OF FOOD ENGINEERING

Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation

(2018) Ilyes Dammak et al.   JOURNAL OF FOOD ENGINEERING

Physico-chemical and antimicrobial properties of d-limonene oil nanoemulsion stabilized by whey protein–maltodextrin conjugates

(2018) K. S. Sonu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Review on plant protein-polysaccharide complex coacervation, and the functionality and applicability of formed complexes

(2018) Sumudu N. Warnakulasuriya et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Monodisperse O/W emulsions stabilized by proteins: how to master the average droplet size and stability, while minimizing the amount of proteins

(2018) Wafa DRIDI et al.   LANGMUIR

Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology

(2018) et al.   MOLECULES

Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese

(2018) Carolina M. Bedoya-Serna et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Vitamin E encapsulation in plant-based nanoemulsions fabricated using dual-channel microfluidization: Formation, stability and bioaccessibility

(2018) Shanshan Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of food grade O/W nanoemulsions as carriers of vitamin D for the fortification of emulsion based food matrices: A structural and activity study

(2018) Ioanna Golfomitsou et al.   JOURNAL OF MOLECULAR LIQUIDS

Ultrasound-Assisted Oil-in-Water Nanoemulsion Produced From Pereskia aculeata Miller Mucilage

(2018) Amanda Maria Teixeira Lago et al.   ULTRASONICS SONOCHEMISTRY

Physicochemical and Antimicrobial Properties of Oleoresin Capsicum Nanoemulsions Formulated with Lecithin and Sucrose Monopalmitate

(2018) Elif Akbas et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Biosurfactants produced by Serratia species: Classification, biosynthesis, production and application

(2018) T. Clements et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Influence of concentration ratio on emulsifying properties of Quillaja saponin - protein or lecithin mixed systems

(2018) Corina L. Reichert et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Development, Characterization, and Stability of O/W Pepper Nanoemulsions Produced by High-Pressure Homogenization

(2017) K. C. S. Galvão et al.   Food and Bioprocess Technology

Formulation and Stability Characterization of Rutin-Loaded Oil-in-Water Emulsions

(2017) Ilyes Dammak et al.   Food and Bioprocess Technology

Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins

(2017) Cansu Ekin Gumus et al.   Food Biophysics

Kinetic stability and cellular uptake of lutein in WPI-stabilised nanoemulsions and emulsions prepared by emulsification and solvent evaporation method

(2017) Anges Teo et al.   FOOD CHEMISTRY

Milk bioactive peptide database: A comprehensive database of milk protein-derived bioactive peptides and novel visualization

(2017) Søren Drud Nielsen et al.   FOOD CHEMISTRY

Effect of lentil proteins isolate concentration on the formation, stability and rheological behavior of oil-in-water nanoemulsions

(2017) Maja Primozic et al.   FOOD CHEMISTRY

Antimicrobial activity of nanoemulsions containing essential oils and high methoxyl pectin during long-term storage

(2017) M.I. Guerra-Rosas et al.   FOOD CONTROL

Inhibition of Escherichia coli O157:H7 and Listeria monocytognes growth in milk and cantaloupe juice by thymol nanoemulsions prepared with gelatin and lecithin

(2017) Jia Xue et al.   FOOD CONTROL

Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions

(2017) M. Artiga-Artigas et al.   FOOD HYDROCOLLOIDS

A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: Interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms

(2017) Qiangwei Jin et al.   FOOD HYDROCOLLOIDS

Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality

(2017) K. Alba et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of nanoemulsion-coated microgels: Electrostatic deposition of lipid droplets on alginate beads

(2017) Da Ma et al.   FOOD HYDROCOLLOIDS

Use of natural emulsifiers in model coffee creamers: Physical properties of quillaja saponin-stabilized emulsions

(2017) Cheryl Chung et al.   FOOD HYDROCOLLOIDS

Improved stabilization of nanoemulsions by partial replacement of sodium caseinate with pea protein isolate

(2017) Manispuritha Yerramilli et al.   FOOD HYDROCOLLOIDS

Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin

(2017) Nauman Khalid et al.   FOOD RESEARCH INTERNATIONAL

Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions

(2017) Carla Arancibia et al.   Innovative Food Science & Emerging Technologies

Paclitaxel-loaded hyaluronan solid nanoemulsions for enhanced treatment efficacy in ovarian cancer

(2017) Joo-Eun Kim et al.   International Journal of Nanomedicine

Fabrication of β-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability

(2017) Xiang Luo et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Techniques and methods to study functional characteristics of emulsion systems

(2017) Yin-Ting Hu et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Physicochemical Property and Oxidative Stability of Whey Protein Concentrate Multiple Nanoemulsion Containing Fish Oil

(2017) Jae-Young Hwang et al.   JOURNAL OF FOOD SCIENCE

Ultrasound-mediated nettle oil nanoemulsions stabilized by purified jujube polysaccharide: Process optimization, microbial evaluation and physicochemical storage stability

(2017) Seyed Mohammad Taghi Gharibzahedi   JOURNAL OF MOLECULAR LIQUIDS

In Situ Interfacial Conjugation of Chitosan with Cinnamaldehyde during Homogenization Improves the Formation and Stability of Chitosan-Stabilized Emulsions

(2017) Huanle Chen et al.   LANGMUIR

Curcumin and linseed oil co-delivered in phospholipid nanoemulsions enhances the levels of docosahexaenoic acid in serum and tissue lipids of rats

(2017) D. Sugasini et al.   PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS

Edible Nanoemulsions as Carriers of Active Ingredients: A Review

(2017) Laura Salvia-Trujillo et al.   Annual Review of Food Science and Technology

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

(2017) David Julian McClements et al.   Annual Review of Food Science and Technology

Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

(2016) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Biodegradability and aquatic toxicity of quaternary ammonium-based gemini surfactants: Effect of the spacer on their ecological properties

(2016) M. Teresa Garcia et al.   CHEMOSPHERE

Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods

(2016) Jennifer S. Komaiko et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates

(2016) Pedro J. García-Moreno et al.   FOOD CHEMISTRY

Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids

(2016) Jennifer Komaiko et al.   FOOD CHEMISTRY

Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein

(2016) Xingfeng Xu et al.   FOOD CHEMISTRY

Nanoemulsions of thymol and eugenol co-emulsified by lauric arginate and lecithin

(2016) Qiumin Ma et al.   FOOD CHEMISTRY

Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-carotene

(2016) Yongguang Guan et al.   FOOD CHEMISTRY

Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt

(2016) Anges Teo et al.   FOOD CHEMISTRY

Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions

(2016) Caio G. Otoni et al.   FOOD HYDROCOLLOIDS

Production of bio-based fiber gums from the waste streams resulting from the commercial processing of corn bran and oat hulls

(2016) Madhav P. Yadav et al.   FOOD HYDROCOLLOIDS

Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides

(2016) Long Bai et al.   FOOD HYDROCOLLOIDS

Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils

(2016) María Inés Guerra-Rosas et al.   FOOD HYDROCOLLOIDS

Formulation and stability assessment of ergocalciferol loaded oil-in-water nanoemulsions: Insights of emulsifiers effect on stabilization mechanism

(2016) Gaofeng Shu et al.   FOOD RESEARCH INTERNATIONAL

Antimicrobial eugenol nanoemulsion prepared by gum arabic and lecithin and evaluation of drying technologies

(2016) Qiaobin Hu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

β-lactoglobulin stabilized nanemulsions—Formulation and process factors affecting droplet size and nanoemulsion stability

(2016) Ali Ali et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids

(2016) Long Bai et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Development of microfluidization methods for efficient production of concentrated nanoemulsions: Comparison of single- and dual-channel microfluidizers

(2016) Long Bai et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Food Emulsifier Glycerin Monostearate Increases Internal Exposure Levels of Six Priority Controlled Phthalate Esters and Exacerbates Their Male Reproductive Toxicities in Rats

(2016) Hai-Tao Gao et al.   PLoS One

Formulation of saponin stabilized nanoemulsion by ultrasonic method and its role to protect the degradation of quercitin from UV light

(2016) Khushwinder Kaur et al.   ULTRASONICS SONOCHEMISTRY

Progress in natural emulsifiers for utilization in food emulsions

(2016) Bengu Ozturk et al.   Current Opinion in Food Science

Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications

(2016) Elisabete Maria Cruz Alexandre et al.   Food Packaging and Shelf Life

Challenges associated in stability of food grade nanoemulsions

(2015) P. Karthik et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility

(2015) Bengu Ozturk et al.   FOOD CHEMISTRY

Formulation and characterisation of wheat bran oil-in-water nanoemulsions

(2015) Sara Rebolleda et al.   FOOD CHEMISTRY

Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic

(2015) Bengu Ozturk et al.   FOOD CHEMISTRY

Improving the antimicrobial activity of d-limonene using a novel organogel-based nanoemulsion

(2015) Mohamed Reda Zahi et al.   FOOD CONTROL

Design and fabrication of a food-grade albumin-stabilized nanoemulsion

(2015) Mahnaz Tabibiazar et al.   FOOD HYDROCOLLOIDS

Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils

(2015) Laura Salvia-Trujillo et al.   FOOD HYDROCOLLOIDS

A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral

(2015) Yuexi Yang et al.   FOOD HYDROCOLLOIDS

Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

(2015) Alejandra Acevedo-Fani et al.   FOOD HYDROCOLLOIDS

Nanotechnology in agro-food: From field to plate

(2015) Nandita Dasgupta et al.   FOOD RESEARCH INTERNATIONAL

Formulation Development of Multilayered Fish Oil Emulsion by using Electrostatic Deposition of Charged Biopolymers

(2015) Yeon-Ji Jo et al.   International Journal of Food Engineering

Antimicrobial activity of thyme oil co-nanoemulsified with sodium caseinate and lecithin

(2015) Jia Xue et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants

(2015) Sibel Uluata et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Castor Oil as Secondary Carbon Source for Production of Sophorolipids Using Starmerella bombicola NRRL Y-17069

(2015) Vinit Kamalkishor Bajaj et al.   Journal of Oleo Science

Phospholipids in foods: prooxidants or antioxidants?

(2015) Leqi Cui et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH

(2015) Benjamin Zeeb et al.   Soft Matter

Computational simulation of palm kernel oil-based esters nano-emulsions aggregation as a potential parenteral drug delivery system

(2015) Nur Hana Faujan et al.   Arabian Journal of Chemistry

Formulation Development of Multilayered Fish Oil Emulsion by using Electrostatic Deposition of Charged Biopolymers

(2015) Yeon-Ji Jo et al.   International Journal of Food Engineering

Beta-Carotene Chemical Stability in Nanoemulsions Was Improved by Stabilized with Beta-Lactoglobulin–Catechin Conjugates through Free Radical Method

(2014) Jiang Yi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions

(2014) Benjamin Zeeb et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin

(2014) Bengu Ozturk et al.   JOURNAL OF FOOD ENGINEERING

Production of water-in-oil nanoemulsions using high pressure homogenisation: A study on droplet break-up

(2014) Laura Lee et al.   JOURNAL OF FOOD ENGINEERING

Formulation development and process parameter optimization of lipid nanoemulsions using an alginate-protein stabilizer

(2014) Surashree Sen Gupta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starch

(2014) Shabbar Abbas et al.   ULTRASONICS SONOCHEMISTRY

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

(2014) A. Zamora et al.   Food Engineering Reviews

Nanoemulsion strategy for olmesartan medoxomil improves oral absorption and extended antihypertensive activity in hypertensive rats

(2013) Bapi Gorain et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsions

(2013) Laura Salvia-Trujillo et al.   FOOD CONTROL

Characterization of β-carotene nanoemulsions prepared by microfluidization technique

(2013) Yeon-Ji Jo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Cinnamon Oil Nanoemulsion Formulation by Ultrasonic Emulsification: Investigation of Its Bactericidal Activity

(2013) Vijayalakshmi Ghosh et al.   JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY

Rhamnolipids Obtained from a PHA-Negative Mutant of Pseudomonas aeruginosa 47T2 ΔAD: Composition and Emulsifying Behavior

(2013) Noelia Torrego-Solana et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Methods for the nanoencapsulation of β-carotene in the food sector

(2013) Francisco J. Gutiérrez et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ultrasonic emulsification of eucalyptus oil nanoemulsion: Antibacterial activity against Staphylococcus aureus and wound healing activity in Wistar rats

(2013) Saranya Sugumar et al.   ULTRASONICS SONOCHEMISTRY

Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion

(2012) Supaluk Sorapukdee et al.   FOOD CHEMISTRY

Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactant

(2012) Ying Yang et al.   FOOD HYDROCOLLOIDS

Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions

(2012) Laura Lee et al.   JOURNAL OF FOOD ENGINEERING

Impact of process parameters in the generation of novel aspirin nanoemulsions – Comparative studies between ultrasound cavitation and microfluidizer

(2012) Siah Ying Tang et al.   ULTRASONICS SONOCHEMISTRY

Turbiscan Lab® Expert analysis of the biological demulsification of a water-in-oil emulsion by two biodemulsifiers

(2011) Jia Liu et al.   JOURNAL OF HAZARDOUS MATERIALS

Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods

(2011) Francesco Donsì et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sophorolipids from Candida bombicola using mixed hydrophilic substrates: Production, purification and characterization

(2010) Achlesh Daverey et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic

(2010) Eléonore Bouyer et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Edible nanoemulsions: fabrication, properties, and functional performance

(2010) David Julian McClements   Soft Matter

Hofmeister series and specific interactions of charged headgroups with aqueous ions

(2008) Nina Vlachy et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Properties of water-in-oil (W/O) nano-emulsions prepared by a low-energy emulsification method

(2008) M. Porras et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS