Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion.

Nanoemulsions can be used for the encapsulation and oral delivery of bioactive lipophilic components, such as nutraceuticals and pharmaceuticals. There is growing interest in the utilization of low-energy methods to produce edible nanoemulsions. In this study, we examined the influence of system composition and preparation conditions on the formation of edible nanoemulsions by the emulsion phase inversion (EPI) method. The EPI method involves titrating an aqueous phase (water) into an organic phase (oil+hydrophilic surfactant). The influence of oil type, surfactant type, surfactant-to-oil ratio (SOR), and initial surfactant location on the particle size distributions of the emulsions was studied. The droplet size produced by this method depended on: (i) oil type: medium chain triglycerides (MCT)