The objective of this study is the development of bio-based nanoemulsions that were derived from natural sources, including olive, coconut, red raspberry, and tomato seed oils, to produce safe and effective UV- protective agents. The nanoemulsions were produced at the nanoscale with uniform droplets by employing ultrasonic emulsification utilizing deionized water and Tween 80. According to Dynamic light scattering (DLS), the oil nanoemulsification from red raspberry exhibited the smallest droplet size of (148.5 nm), low polydispersity index of (0.218) and high zeta potential of (–35.6 mV). The spherical shape of the droplets was confirmed via Transmission electron microscopy (TEM) as well as structural consistency. This formulation exhibited the highest sun protection factor (SPF) = 38.46, followed by olive, coconut, and tomato seed oils (SPF 30–34), performing comparably to several commercial sunscreens. These findings demonstrate that the prepared nanoemulsions possess strong and stable UV-protective capabilities, suggesting their potential as natural, safe alternatives to conventional chemical filters. The study also highlights an innovative approach to designing vegetable-oil-based nanosystems for sustainable, effective sunscreen formulations, reducing reliance on synthetic UV filters that pose environmental and health risks.
Hussein et al. (2026) studied this question.