{"title":"纳米乳研究综述","authors":"Doiphode Ankush R, Patwekar S. L., Guhade Namdev, Vaishnavi Gole, Ashwini Rode, Suleman Shaikh","doi":"10.52711/2231-5659.2022.00042","DOIUrl":null,"url":null,"abstract":"Nanoemulsions are colloidal emulsions made up of two immiscible liquids, one of which is scattered and the other continuous. Nanoemulsions are two types W/O and O/W. Nanoemulsion are size varies from 20 to 200nm. Nanoemulsions are thermodynamically stable. Emulsifiers are stabilised nanoemulsion. There are two types of emulsifiers: one is hydrophilic and the other is lipophilic. Nanoemulsion is widely used in food industry, beverages, agriculture, bio-pharmaceutical, dairy products. Nanoemulsion widely prepared by using high energy or brute force comprising ultra sonication and ultra high pressure homogenizer and low energy or persuasion method compressing both phase inversion composition (PIC) and the phase inversion temperature (PIT). Newly a developed method used as preparation of nanoemulsion bubble bursting, micro- fluidization and evaporative ripening. The aim of review a article focusing on to preparation method characterization application of nanoemulsion.","PeriodicalId":8531,"journal":{"name":"Asian Journal of Research in Pharmaceutical Sciences","volume":"67 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A Overview on Nanoemulsion\",\"authors\":\"Doiphode Ankush R, Patwekar S. L., Guhade Namdev, Vaishnavi Gole, Ashwini Rode, Suleman Shaikh\",\"doi\":\"10.52711/2231-5659.2022.00042\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Nanoemulsions are colloidal emulsions made up of two immiscible liquids, one of which is scattered and the other continuous. Nanoemulsions are two types W/O and O/W. Nanoemulsion are size varies from 20 to 200nm. Nanoemulsions are thermodynamically stable. Emulsifiers are stabilised nanoemulsion. There are two types of emulsifiers: one is hydrophilic and the other is lipophilic. Nanoemulsion is widely used in food industry, beverages, agriculture, bio-pharmaceutical, dairy products. Nanoemulsion widely prepared by using high energy or brute force comprising ultra sonication and ultra high pressure homogenizer and low energy or persuasion method compressing both phase inversion composition (PIC) and the phase inversion temperature (PIT). Newly a developed method used as preparation of nanoemulsion bubble bursting, micro- fluidization and evaporative ripening. The aim of review a article focusing on to preparation method characterization application of nanoemulsion.\",\"PeriodicalId\":8531,\"journal\":{\"name\":\"Asian Journal of Research in Pharmaceutical Sciences\",\"volume\":\"67 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-08-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Asian Journal of Research in Pharmaceutical Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.52711/2231-5659.2022.00042\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Asian Journal of Research in Pharmaceutical Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.52711/2231-5659.2022.00042","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Nanoemulsions are colloidal emulsions made up of two immiscible liquids, one of which is scattered and the other continuous. Nanoemulsions are two types W/O and O/W. Nanoemulsion are size varies from 20 to 200nm. Nanoemulsions are thermodynamically stable. Emulsifiers are stabilised nanoemulsion. There are two types of emulsifiers: one is hydrophilic and the other is lipophilic. Nanoemulsion is widely used in food industry, beverages, agriculture, bio-pharmaceutical, dairy products. Nanoemulsion widely prepared by using high energy or brute force comprising ultra sonication and ultra high pressure homogenizer and low energy or persuasion method compressing both phase inversion composition (PIC) and the phase inversion temperature (PIT). Newly a developed method used as preparation of nanoemulsion bubble bursting, micro- fluidization and evaporative ripening. The aim of review a article focusing on to preparation method characterization application of nanoemulsion.
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