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NANOEMÜLSİYONLAR ÜZERİNE BİR DERLEME: HAZIRLAMA METOTLARI VE STABİLİTELERİ

Yıl 2017, Cilt: 18 Sayı: 1, 73 - 83, 15.06.2017

Öz

İlaç, kozmetik ve gıda teknolojilerinde nano
partiküllerin kullanılmasına yönelik gittikçe artan bir ilgi mevcuttur.
Bilhassa, bu ilgi emülsifikasyon tekniklerinin ve stabilizasyon
mekanizmalarının iyileşmesine paralel şekilde artmaktadır. Nanoemülsiyonların
hazırlanmasına yönelik yüksek enerjili ve düşük enerjili-spontane olmak üzere
farklı tipte metotlar vardır. Hazırlık süreçleri ve kullanılan bileşenler,
stabilitenin birkaç saatten yıllara kadar sürmesini etkileyen önemli
parametrelerdir. Nanoemülsiyonlar küçük parçacık boyutuna sahip olduklarından
kremleşme, koalesans, sedimantasyon ve flokülasyon gibi problemlere maruz
kalmazlar. Fakat Ostwald olgunlaşması nanoemülsiyonların destabilizasyonuna
neden olan temel mekanizmadır. Bu derleme çalışmada, nanoemülsiyonlar hakkında
temel bilgiler verilmiş ve nanoemülsiyonların hazırlama metotları ve stabilite
durumları literatür incelenerek kapsamlı bir biçimde sunulmuştur.

Kaynakça

  • 1. Anandharamakrishnan, C., Techniques for Nanoencapsulation of Food Ingredients, Springer, 2014. 2. Anton, N., Benoit, J.P., and Saulnier, P., Design and production of nanoparticles formulated from nano-emulsion templates-A review, Journal of Controlled Release, 128, 185-199, 2008. 3. Becher, P., Emulsions: Theory and Practice, Oxford University Press, New York, 2001. 4. Caldero, G., Maria, J.G.C. and Solans, C., Formation of polymeric nano-emulsions by a low-energy method and their use for nanoparticle preparation, Journal of Colloid and Interface Science, 353, 406–411, 2011. 5. Chime, S.A., Kenechukwu, F.C., and Attama, A.A., Nanoemulsions-Advances in Formulation, Characterization and Applications in Drug Delivery, Ali DS, Application of Nanotechnology in Drug Delivery, Crotia: InTech, 77-111, 2014. 6. Chu, B.S., Ichikawa, S., Kanafusa, S., and Nakajima, M., Preparation of protein-stabilized β-carotene nanodispersions by emulsification–evaporation method, Journal of the American Oil Chemists' Society, 84(11), 1053-1062, 2007. 7. Delmas, T., Piraux, H., Couffin, A.C., Texier, I., Vinet, F., Poulin, P., Cate, M.E. and Bibette J., How To Prepare and Stabilize Very Small Nanoemulsions, Langmuir, 27(5), 1683–1692, 2010. 8. Devarajan, V. and Ravichandran, V., Nanoemulsions: As Modified Drug Delivery Tool, Devarajan V / Pharmacie Globale (IJCP), 4 (1), 2011. 9. Ee, L.S., Duan, X., Liew, J. and Nyugen, Q.D., Droplet size and stability of nano-emulsions produced by the temperature phase inversion method, Chemical Engineering Journal, 140, 626–631, 2008. 10. Fernandez, P., Andre, V., Rieger, J. and Kühnle A., Nano-emulsion formation by emulsion phase inversion, Colloids and Surfaces A: Physicochem. Eng. Aspects, 251, 53–58, 2004. 11. Floury, J., Desrumaux, A., and Lardieres, J., Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions, Innovative Food Science & Emerging Technologies, 1(2), 127-134, 2000. 12. Gupta, P.K., Pandit, J.K., Kumar, A., Swaroop, P., and Gupta, S., Pharmaceutical Nanotechnology Novel Nanoemulsion–High Energy Emulsifıcation Preparation, Evaluation and Application, The Pharma Research, 3, 117-138, 2010. 13. Gutierrez, J.M., Gonzalez, C., Maestro, A., Sole, I., Pey, C.M. and Nolla J., Nano-emulsions: New applications and optimization of their preparation, Current Opinion in Colloid & Interface Science, 13, 245–251, 2008. 14. Jafari, S.M., He, Y.H., and Bhandari, B., Nano-emulsion production by sonication and microfluidization: A comparison, International Journal of Food Properties, 9, 475–485, 2006. 15. Jaiswal, M., Dudhe, R., and Sharma, P.K., Nanoemulsion: an advanced mode of drug delivery system, 3 Biotech, 5, 123–127, 2015. 16. Kaltsa, O., Michon, C., Yanniotis, S., and Mandala, I., Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers, Ultrasonics sonochemistry, 20(3), 881-891, 2013. 17. Klang, V., Matsko, N., Valenta, C. & Hofer F., Electron microscopy of nanoemulsions: An essential tool for characterisation and stability assessment, Micron, 43, 85–103, 2012. 18. Koroleva, M.Y., and Yurtov, E.V., Nanoemulsions: the properties, methods of preparation and promising applications, Russian Chemical Reviews, 81(1), 21-43, 2012. 19. Leong, T.S.H., Wooster, T.J., Kentish, S.E., and Ashokkumar, M., Minimising oil droplet size using ultrasonic emulsification, Ultrasonics Sono-chemistry, 16(6), 721-727, 2009. 20. Lovelyn, C., and Attama, A.A., Current State of Nanoemulsions in Drug Delivery, Journal of Biomaterials and Nanobiotechnology, 2, 626-639, 2011. 21. Maa, Y.F., and Hsu, C.C., Performance of sonication and microfluidization for liquid-liquid emulsification, Pharmaceutical Development and Technology, 4(2), 233–240, 1999. 22. Mason, T.G., Wilking, J.N., Meleson, K., Chang, C.B., and Graves, S.M., Nanoemulsions: formation, structure, and physical properties, Journal of Physics: Condensed Matter, 18, 635-666, 2006. 23. McClements, D.J., Food Emulsions, principles, practice, and techniques, CRC Press, Boca Raton, FL, 2005. 24. McClements, D.J., and Rao, J., Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity, Critical Reviews in Food Science and Nutrition, 51, 285–330, 2011. 25. Mei, Z., Xu J., and Sun, D., O/W nano-emulsions with tunable PIT induced by inorganic salts, Colloids and Surfaces A: Physicochem. Eng. Aspects, 375, 102–108, 2011. 26. Rajalakshmi, R., Mahesh, K., and Kumar, C.K.A., A Critical Review on Nano Emulsions, International Journal of Innovative Drug Discovery, 1, 1-8, 2011. 27. Sagis, L.M. (Ed.), Microencapsulation and microspheres for food applications, Academic Press, 2015. 28. Setya, S., Talegaonkar, S., and Razdan, B.K., Nanoemulsions: Formulation Methods and Stability Aspects, World Journal of Pharmacy and Pharmaceutical Sciences, 3, 2214-2228, 2014. 29. Sole, I., Solans, C., Maestro, A., Gonzalez, C. and Gutierrez J.M., Study of nano-emulsion formation by dilution of microemulsions, Journal of Colloid and Interface Science, 376, 133–139, 2012. 30. Solans, C., Izquerdo, P., Nolla, J., Azemar, N. and Garcia-Celma, M.J., Nano-emulsions, Current Opinion in Colloid & Interface Science, 10, 102-110, 2005. 31. Solans, C., and Sole, I., Nano-emulsions: Formation by low-energy methods, Current Opinion in Colloid & Interface Science, 17, 246–254, 2012. 32. Silva, H. D., Cerqueira, M. Â., & Vicente, A.A., Nanoemulsions for food applications: development and characterization, Food and Bioprocess Technology, 5(3), 854-867, 2012. 33. Sukanya, G., Mantry, S., and Anjum, S., Review on Nanoemulsions, International Journal of Innovative Pharmaceutical Sciences and Research, 1(2), 192-205, 2013. 34. Tadros, T., Izquierdo, P., Esquena, J. and Solans, C., Formation and stability of nano-emulsions, Advances in Colloid and Interface Science, 108, 303–318, 2004. 35. Taylor, P., Ostwald ripening in emulsions, Advances in colloid and interface science, 75(2), 107-16, 1998. 36. Thakur, N., Walia, M.K., and Kumar, S.L.H., Nanoemulsion in Enhancement of Bioavailability of Poorly Soluble Drugs: A Review, Pharmacophore, 4(1), 15-25, 2013. 37. Yang, H.J., Cho, W.G. and Park, S.N., Stability of oil-in-water nano-emulsions prepared using the phase inversion composition method, Journal of Industrial and Engineering Chemistry, 15, 331–335, 2009. 38. Wooster, T.J., Golding, M. and Sanguansari, P., Impact of oil type on nanoemulsion formation and Ostwald ripening stability, Langmuir, 24 (22):12758-12765, 2008. 39. Zhang, J., Novel Emulsion-Based Delivery Systems, Faculty of The Graduate School of the University of Minnesota, Master Thesis, 2011.

A REVIEW ON NANOEMULSIONS: PREPARATION METHODS AND STABILITY

Yıl 2017, Cilt: 18 Sayı: 1, 73 - 83, 15.06.2017

Öz

There is a growing interest for using of nano/sub-micron
particles in the technology of pharmaceutical, cosmetic and also food.
Especially, this interest has been increasing parallel with better
emulsification techniques and stabilization mechanisms. There are two main
groups of nanoemulsion preparation methods, namely high-energy and low-energy
spontaneous emulsification methods. Preparation processes and components used
are significant parameters that affect stability from few hours to years. Problems
such as creaming, coalescence sedimentation and flocculation are not concern
for nanoemulsions due to their small droplet size. However, the main
destabilization mechanism is Ostwald ripening for them. In this paper, a
comprehensive review is presented to give basic ideas about nanoemulsions,
their preparation methods, and stability aspects. 

Kaynakça

  • 1. Anandharamakrishnan, C., Techniques for Nanoencapsulation of Food Ingredients, Springer, 2014. 2. Anton, N., Benoit, J.P., and Saulnier, P., Design and production of nanoparticles formulated from nano-emulsion templates-A review, Journal of Controlled Release, 128, 185-199, 2008. 3. Becher, P., Emulsions: Theory and Practice, Oxford University Press, New York, 2001. 4. Caldero, G., Maria, J.G.C. and Solans, C., Formation of polymeric nano-emulsions by a low-energy method and their use for nanoparticle preparation, Journal of Colloid and Interface Science, 353, 406–411, 2011. 5. Chime, S.A., Kenechukwu, F.C., and Attama, A.A., Nanoemulsions-Advances in Formulation, Characterization and Applications in Drug Delivery, Ali DS, Application of Nanotechnology in Drug Delivery, Crotia: InTech, 77-111, 2014. 6. Chu, B.S., Ichikawa, S., Kanafusa, S., and Nakajima, M., Preparation of protein-stabilized β-carotene nanodispersions by emulsification–evaporation method, Journal of the American Oil Chemists' Society, 84(11), 1053-1062, 2007. 7. Delmas, T., Piraux, H., Couffin, A.C., Texier, I., Vinet, F., Poulin, P., Cate, M.E. and Bibette J., How To Prepare and Stabilize Very Small Nanoemulsions, Langmuir, 27(5), 1683–1692, 2010. 8. Devarajan, V. and Ravichandran, V., Nanoemulsions: As Modified Drug Delivery Tool, Devarajan V / Pharmacie Globale (IJCP), 4 (1), 2011. 9. Ee, L.S., Duan, X., Liew, J. and Nyugen, Q.D., Droplet size and stability of nano-emulsions produced by the temperature phase inversion method, Chemical Engineering Journal, 140, 626–631, 2008. 10. Fernandez, P., Andre, V., Rieger, J. and Kühnle A., Nano-emulsion formation by emulsion phase inversion, Colloids and Surfaces A: Physicochem. Eng. Aspects, 251, 53–58, 2004. 11. Floury, J., Desrumaux, A., and Lardieres, J., Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions, Innovative Food Science & Emerging Technologies, 1(2), 127-134, 2000. 12. Gupta, P.K., Pandit, J.K., Kumar, A., Swaroop, P., and Gupta, S., Pharmaceutical Nanotechnology Novel Nanoemulsion–High Energy Emulsifıcation Preparation, Evaluation and Application, The Pharma Research, 3, 117-138, 2010. 13. Gutierrez, J.M., Gonzalez, C., Maestro, A., Sole, I., Pey, C.M. and Nolla J., Nano-emulsions: New applications and optimization of their preparation, Current Opinion in Colloid & Interface Science, 13, 245–251, 2008. 14. Jafari, S.M., He, Y.H., and Bhandari, B., Nano-emulsion production by sonication and microfluidization: A comparison, International Journal of Food Properties, 9, 475–485, 2006. 15. Jaiswal, M., Dudhe, R., and Sharma, P.K., Nanoemulsion: an advanced mode of drug delivery system, 3 Biotech, 5, 123–127, 2015. 16. Kaltsa, O., Michon, C., Yanniotis, S., and Mandala, I., Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers, Ultrasonics sonochemistry, 20(3), 881-891, 2013. 17. Klang, V., Matsko, N., Valenta, C. & Hofer F., Electron microscopy of nanoemulsions: An essential tool for characterisation and stability assessment, Micron, 43, 85–103, 2012. 18. Koroleva, M.Y., and Yurtov, E.V., Nanoemulsions: the properties, methods of preparation and promising applications, Russian Chemical Reviews, 81(1), 21-43, 2012. 19. Leong, T.S.H., Wooster, T.J., Kentish, S.E., and Ashokkumar, M., Minimising oil droplet size using ultrasonic emulsification, Ultrasonics Sono-chemistry, 16(6), 721-727, 2009. 20. Lovelyn, C., and Attama, A.A., Current State of Nanoemulsions in Drug Delivery, Journal of Biomaterials and Nanobiotechnology, 2, 626-639, 2011. 21. Maa, Y.F., and Hsu, C.C., Performance of sonication and microfluidization for liquid-liquid emulsification, Pharmaceutical Development and Technology, 4(2), 233–240, 1999. 22. Mason, T.G., Wilking, J.N., Meleson, K., Chang, C.B., and Graves, S.M., Nanoemulsions: formation, structure, and physical properties, Journal of Physics: Condensed Matter, 18, 635-666, 2006. 23. McClements, D.J., Food Emulsions, principles, practice, and techniques, CRC Press, Boca Raton, FL, 2005. 24. McClements, D.J., and Rao, J., Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity, Critical Reviews in Food Science and Nutrition, 51, 285–330, 2011. 25. Mei, Z., Xu J., and Sun, D., O/W nano-emulsions with tunable PIT induced by inorganic salts, Colloids and Surfaces A: Physicochem. Eng. Aspects, 375, 102–108, 2011. 26. Rajalakshmi, R., Mahesh, K., and Kumar, C.K.A., A Critical Review on Nano Emulsions, International Journal of Innovative Drug Discovery, 1, 1-8, 2011. 27. Sagis, L.M. (Ed.), Microencapsulation and microspheres for food applications, Academic Press, 2015. 28. Setya, S., Talegaonkar, S., and Razdan, B.K., Nanoemulsions: Formulation Methods and Stability Aspects, World Journal of Pharmacy and Pharmaceutical Sciences, 3, 2214-2228, 2014. 29. Sole, I., Solans, C., Maestro, A., Gonzalez, C. and Gutierrez J.M., Study of nano-emulsion formation by dilution of microemulsions, Journal of Colloid and Interface Science, 376, 133–139, 2012. 30. Solans, C., Izquerdo, P., Nolla, J., Azemar, N. and Garcia-Celma, M.J., Nano-emulsions, Current Opinion in Colloid & Interface Science, 10, 102-110, 2005. 31. Solans, C., and Sole, I., Nano-emulsions: Formation by low-energy methods, Current Opinion in Colloid & Interface Science, 17, 246–254, 2012. 32. Silva, H. D., Cerqueira, M. Â., & Vicente, A.A., Nanoemulsions for food applications: development and characterization, Food and Bioprocess Technology, 5(3), 854-867, 2012. 33. Sukanya, G., Mantry, S., and Anjum, S., Review on Nanoemulsions, International Journal of Innovative Pharmaceutical Sciences and Research, 1(2), 192-205, 2013. 34. Tadros, T., Izquierdo, P., Esquena, J. and Solans, C., Formation and stability of nano-emulsions, Advances in Colloid and Interface Science, 108, 303–318, 2004. 35. Taylor, P., Ostwald ripening in emulsions, Advances in colloid and interface science, 75(2), 107-16, 1998. 36. Thakur, N., Walia, M.K., and Kumar, S.L.H., Nanoemulsion in Enhancement of Bioavailability of Poorly Soluble Drugs: A Review, Pharmacophore, 4(1), 15-25, 2013. 37. Yang, H.J., Cho, W.G. and Park, S.N., Stability of oil-in-water nano-emulsions prepared using the phase inversion composition method, Journal of Industrial and Engineering Chemistry, 15, 331–335, 2009. 38. Wooster, T.J., Golding, M. and Sanguansari, P., Impact of oil type on nanoemulsion formation and Ostwald ripening stability, Langmuir, 24 (22):12758-12765, 2008. 39. Zhang, J., Novel Emulsion-Based Delivery Systems, Faculty of The Graduate School of the University of Minnesota, Master Thesis, 2011.
Toplam 1 adet kaynakça vardır.

Ayrıntılar

Konular Mühendislik
Bölüm Derleme Makaleler
Yazarlar

Kadir Çınar

Yayımlanma Tarihi 15 Haziran 2017
Kabul Tarihi 15 Mayıs 17
Yayımlandığı Sayı Yıl 2017 Cilt: 18 Sayı: 1

Kaynak Göster

IEEE K. Çınar, “NANOEMÜLSİYONLAR ÜZERİNE BİR DERLEME: HAZIRLAMA METOTLARI VE STABİLİTELERİ”, Trakya Univ J Eng Sci, c. 18, sy. 1, ss. 73–83, 2017.