Nanoemulsions exhibit high surface area, enhanced stability, optical transparency, spontaneous emulsification, and tunable rheological properties. The emulsifier also helps to stabilize nanoemulsions due to its effect on the repulsive electrostatic interactions and steric hindrance (Mason et al., 2006). It reduces the interfacial tension between the oil and water phases of the emulsion, i.e., it lowers the surface energy per unit area. The inclusion of an emulsifier (surfactant/ co-surfactant) is essential to form the tiny droplets (Handa et al., 2021). They can be either oil-in-water (o/w) or water-in-oil (w/o) nanodroplet systems, with one being distributed in the other through a surfactant/ co-surfactant mixture (Mkandawire and Aryee, 2018). Nanoemulsions (NEs) are kinetically-stable nanodroplet dispersions of two immiscible liquids, oil, and water, of size ranging from 20–200 nm (Gupta et al., 2016 McClements, 2012).
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