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October 15, 2025International Journal of Health and Pharmaceutical (IJHP)Open Access

Comparative Study of Methods for Producing Nanoemulsions Using Vegetable Oil as an Excipient: Narrative Review

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Authors

ECErvita Dwi CahyaniIslamic University of IndonesiaYSYandi SyukriIslamic University of IndonesiaSZSyed M. ZubairKing Fahd University of Petroleum and Minerals

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Implication

Narrative review compares nanoemulsion preparation methods, revealing stability impacts from oil and surfactant choices.

Key Points

  • High-energy methods like ultrasonication yield smaller, more uniform nanoemulsions with enhanced stability.
  • The choice of vegetable oil and surfactant affects droplet size and stability in nanoemulsion formulations.
  • Low-energy methods, such as spontaneous emulsification, are simpler but may lead to less stable nanoemulsions.
  • Optimizing both the type of vegetable oil and preparation method is crucial for effective product development.

Cite This Study

Cahyani et al. (2025) studied this question.

synapsesocial.com/papers/68efbd16d61273c8652d8297https://doi.org/10.51601/ijhp.v5i4.451
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Also Consider

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  1. 1Nanoemulsions: the properties, methods of preparation and promising applications2012 · 271 citations
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  3. 3NANOEMULSIONS IN THE FOOD INDUSTRY: DEVELOPMENT, CHARACTERIZATION AND APPLICATIONS – A REVIEW2026
  4. 4Nanoemulsion Systems: Advances in preparation Techniques and Biomedical Applications2025
  5. 5Preparation and Application of Nanoemulsions in the Last Decade (2000–2010)2012 · 167 citations