Essential oil-based nanoemulsions with current knowledge: Formulation, characterization, and applications in food and pharmaceuticals
Umay Merve Güven, Serpil Demirci Kayıran, Yeşim Özoğul, Fatih Özoğul
Abstract
Essential oils (EOs) are natural, volatile compounds extracted from plants and widely employed in various industries, particularly in pharmaceuticals and food. In the pharmaceutical sector, EOs are useful for medication formulations, aromatherapy, and alternative medicine because of their antibacterial, anti-inflammatory, antioxidant, and therapeutic properties. EOs are used in the food sector as natural flavor enhancers, preservatives, and antimicrobials that prolong the shelf life of food . However, the use of EOs alone is limited due to their disadvantages such as high volatility, low stability, bioavailability and solubility. Therefore, EOs are generally used in the form of nanoemulsions . The food and pharmaceutical sectors have shown a great deal of interest in essential oil-based nanoemulsions (EO-NEs) because of their improved stability, bioavailability, and functional properties. New herbal formulations based on nanoemulsions will continue to contribute significantly to the economic growth of the nutraceutical and pharmaceutical industries. This review presents recent advancements in the formulation, characterization, and applications of EO-NEs, emphasizing their roles in food preservation and pharmaceutical therapies .