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Pharm Sci. 2015;21(4): 220-224. doi: 10.15171/PS.2015.40

Research Article

Formulation of a Food Grade Water-In-Oil Nanoemulsion: Factors Affecting on Stability

Mahnaz Tabibiazar 1, Hamed Hamishehkar 2 *

Cited by CrossRef: 22

1- Fan W, Shi Y, Hu Y, Zhang J, Liu W. Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin. Foods. 2023;13(1):131 [Crossref]
2- Jamali S, Assadpour E, Jafari S. Formulation and Application of Nanoemulsions for Nutraceuticals and Phytochemicals. CMC. 2020;27(18):3079 [Crossref]
3- Ahari H, Nasiri M. Ultrasonic Technique for Production of Nanoemulsions for Food Packaging Purposes: A Review Study. Coatings. 2021;11(7):847 [Crossref]
4- Das P, Panda J, Patro C, Sahu B, Patnaik S. A Comprehensive Review of Nanoemulsion Applications and their Recent Advancements. CNM. 2023;8(3):209 [Crossref]
5- K. S, Kumar A. Nanoemulsions: Techniques for the preparation and the recent advances in their food applications. Innovative Food Science & Emerging Technologies. 2022;76:102914 [Crossref]
6- Neumann S, Scherbej I, van der Schaaf U, Karbstein H. Investigations on the influence of osmotic active substances on the structure of water in oil emulsions for the application as inner phase in double emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 2018;538:56 [Crossref]
7- Artiga-Artigas M, Molet-Rodríguez A, Salvia-Trujillo L, Martín-Belloso O. Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds. Food Bioprocess Technol. 2019;12(3):422 [Crossref]
8- Anvar S, Rahimyan D, Golestan L, Shojaee A, Pourahmad R. Butter fortified with spray‐dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its physicochemical, microbiological and sensory properties. Int J of Dairy Tech. 2023;76(2):381 [Crossref]
9- Colucci G, Santamaria-Echart A, Silva S, Fernandes I, Sipoli C, Barreiro M. Development of Water-in-Oil Emulsions as Delivery Vehicles and Testing with a Natural Antimicrobial Extract. Molecules. 2020;25(9):2105 [Crossref]
10- Montes de Oca-Ávalos J, Candal R, Herrera M. Colloidal properties of sodium caseinate-stabilized nanoemulsions prepared by a combination of a high-energy homogenization and evaporative ripening methods. Food Research International. 2017;100:143 [Crossref]
11- Zhu Q, Pan Y, Jia X, Li J, Zhang M, Yin L. Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives. Comp Rev Food Sci Food Safe. 2019;18(6):1660 [Crossref]
12- Molet-Rodríguez A, Martín-Belloso O, Salvia-Trujillo L. Formation and Stabilization of W1/O/W2 Emulsions with Gelled Lipid Phases. Molecules. 2021;26(2):312 [Crossref]
13- Hong X, Zhao Q, Liu Y, Li J. Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Critical Reviews in Food Science and Nutrition. 2023;63(10):1406 [Crossref]
14- Asl-Ghanbarnezhad G, Rezvani-Moghaddam A, Salami-Hosseini M, Sundararaj U. Enhancing stability and environmental sustainability: Microfluidic production of water-in-soybean oil emulsion for risograph printing ink. Progress in Organic Coatings. 2024;194:108602 [Crossref]
15- Nazari M, Mehrnia M, Jooyandeh H, Barzegar H. Preparation and characterization of water in sesame oil microemulsion by spontaneous method. J Food Process Engineering. 2019;42(4) [Crossref]
16- Wang M, Yan W, Zhou Y, Fan L, Liu Y, Li J. Progress in the application of lecithins in water-in-oil emulsions. Trends in Food Science & Technology. 2021;118:388 [Crossref]
17- Babazadeh A, Ghanbarzadeh B, Hamishehkar H. Phosphatidylcholine-rutin complex as a potential nanocarrier for food applications. Journal of Functional Foods. 2017;33:134 [Crossref]
18- Ahmadi P, Jahanban-Esfahlan A, Ahmadi A, Tabibiazar M, Mohammadifar M. Development of Ethyl Cellulose-based Formulations: A Perspective on the Novel Technical Methods. Food Reviews International. 2022;38(4):685 [Crossref]
19- Sharma S, Chakkaravarthi S, Bhattacharya B. Enhancement of oxidative stability of soybean oil via nano-emulsification of eggplant peel extract: Process development and application. Food Chemistry. 2023;402:134249 [Crossref]
20- McClements D, Öztürk B. Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams. J Agric Food Chem. 2022;70(23):6884 [Crossref]

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Director-in-Charge:
Prof. Khosro Adibkia

Editor-in-Chief:
Prof. Ali Shayanfar

 

 

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