Environment friendly pesticide formulation by adding certain adjuvants and their biological performance against Sitophilus oryzae (L.)

Formulation and adjuvant technologies can facilitate the use of insecticides that have higher biological efficiency application features. Safety, physicochemical properties by increasing consumer demand for safe food and enhancing operator safety. The aim of this current work was to develop a green efficient, and stable pesticide formulation. Therefore, certain nano emulsions with and without Adjuvants Calcium Alkyl Benzene Sulphonate (Atlox 4838B), and non-ionic surfactant based on trisiloxane ethoxylate (ARGAL), were testing against Sitophilus oryzae (Coleoptera: Curculionidae). Certain analytical techniques were used for determining the characterization of the nano emulsions (Sesame, Clove, and Cinnamon). Results showed that all formulations were penal, achieving nanometric size for all compounds. Scanning Electron Microscopy (SEM) micrographs revealed spherical or quasi-spherical morphologies for the tested nanoemulsion formulation nanodroplets. Furthermore, dynamic light scattering (DLS) showed that the particle size of the formulation with the adjuvants showed a slight increase in the droplet size compared to the formulations without adjuvants. In comparison to the tested nanoemulsions with adjuvants, the viscosity of the nanoemulsions without adjuvants was lower. All studied formulations, both with and without adjuvant, showed an acidic to slightly acidic pH, except for sesame (NE) with AtloxTM 4838B, which showed a neutral pH, and they were kinetically stable with no phase separation, creaming, or crystallization. Furthermore, supporting the stability of these nanoemulsion particles was the absence of a separation phase following centrifugation, freeze-thaw cycles, and heating-cooling cycles. Findings proved that ARGAL and Atlox 4838B adjuvant stabilized NE by increasing Brownian motion, weakening the attractive forces with smaller droplets, increasing the value of zeta potential and polydispersive index (< 0.6), and decreasing surface tension. The bioassay technique using film residue to estimate LC50 values on S. oryzae adults indicate that Clove, Sesame, and Cinnamon nano emulsions with Atolx adjuvants were the most effective against S. oryzae adults under laboratory conditions, where the LC50 Values are 0.022, 0.032 and 0.035 µL/cm2 respectively after 27 h, or exposure time. Clove, Cinnamon, and Sesame nanoemulsion (NE) with 0.01% (w/w) adjuvant exhibited remarkable insecticidal activity against S. oryzae L., of 100, 100 and 97.5% respectively by in vitro assay.

Innovations in Nanoemulsion Technology: Enhancing Drug Delivery for Oral, Parenteral, and Ophthalmic Applications

Nanoemulsions (NEs) are submicron-sized heterogeneous biphasic liquid systems stabilized by surfactants. They are physically transparent or translucent, optically isotropic, and kinetically stable, with droplet sizes ranging from 20 to 500 nm. Their unique properties, such as high surface area, small droplet size, enhanced bioavailability, excellent physical stability, and rapid digestibility, make them ideal for encapsulating various active substances. This review focuses on recent advancements, future prospects, and challenges in the field of NEs, particularly in oral, parenteral, and ophthalmic delivery. It also discusses recent clinical trials and patents. Different types of in vitro and in vivo NE characterization techniques are summarized. High-energy and low-energy preparation methods are briefly described with diagrams. Formulation considerations and commonly used excipients for oral, ocular, and ophthalmic drug delivery are presented. The review emphasizes the need for new functional excipients to improve the permeation of large molecular weight unstable proteins, oligonucleotides, and hydrophilic drugs to advance drug delivery rapidly.

Recent insights into Nanoemulsions: Their preparation, properties and applications

The ever-increasing demand for healthy diet by consumers has prompted the research adopting cutting-edge methods that can maintain the quality of fruits and vegetables without the use of preservatives. Emulsion based coating approach has been regarded as a viable way to extend the shelf life of fresh produce. New opportunities are being created in a number of industries, (medicines, cosmetics and food) because of new advancements in the developing field of nanoemulsions. Nanoemulsion based methods are efficient for encapsulating the active ingredients including antioxidants, lipids, vitamins and antimicrobial agents owing to the small droplet size, stability and improved biological activity. This review provides an overview of recent developments in preserving the quality and safety of fresh-cut fruits & vegetables with nanoemulsion as a carrier of functional compounds (antimicrobial agents, antibrowning/antioxidants and texture enhancers). In addition, material and methods used for fabrication of the nanoemulsion is also described in this review. In addition, material and methods used for fabrication, of the nanoemulsion is also present.

Review of High-Frequency Ultrasounds Emulsification Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer

Emulsions are multiphasic systems composed of at least two immiscible phases. Emulsion formulation can be made by numerous processes such as low-frequency ultrasounds, high-pressure homogenization, microfluidization, as well as membrane emulsification. These processes often need emulsifiers' presence to help formulate emulsions and to stabilize them over time. However, certain emulsifiers, especially chemical stabilizers, are less and less desired in products because of their negative environment and health impacts. Thus, to avoid them, promising processes using high-frequency ultrasounds were developed to formulate and stabilize emulsifier-free emulsions. High-frequency ultrasounds are ultrasounds having frequency greater than 100 kHz. Until now, emulsifier-free emulsions' stability is not fully understood. Some authors suppose that stability is obtained through hydroxide ions' organization at the hydrophobic/water interfaces, which have been mainly demonstrated by macroscopic studies. Whereas other authors, using microscopic studies, or simulation studies, suppose that the hydrophobic/water interfaces would be rather stabilized thanks to hydronium ions. These theories are discussed in this review.

Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds

Nanoemulsions have attracted significant attention in food fields and can increase the functionality of the bioactive compounds contained within them. In this paper, the preparation methods, including low-energy and high-energy methods, were first reviewed. Second, the physical and chemical destabilization mechanisms of nanoemulsions, such as gravitational separation (creaming or sedimentation), flocculation, coalescence, Ostwald ripening, lipid oxidation and so on, were reviewed. Then, the impact of different stabilizers, including emulsifiers, weighting agents, texture modifiers (thickening agents and gelling agents), ripening inhibitors, antioxidants and chelating agents, on the physicochemical stability of nanoemulsions were discussed. Finally, the applications of nanoemulsions for the delivery of functional ingredients, including bioactive lipids, essential oil, flavor compounds, vitamins, phenolic compounds and carotenoids, were summarized. This review can provide some reference for the selection of preparation methods and stabilizers that will improve performance in nanoemulsion-based products and expand their usage.

Nanoemulsions: Factory for Food, Pharmaceutical and Cosmetics

Nanotechnology, particularly nanoemulsions (NEs), have gained increasing interest from researchers throughout the years. The small-sized droplet with a high surface area makes NEs important in many industries. In this review article, the components, properties, formation, and applications are summarized. The advantages and disadvantages are also described in this article. The formation of the nanosized emulsion can be divided into two types: high and low energy methods. In high energy methods, high-pressure homogenization, microfluidization, and ultrasonic emulsification are described thoroughly. Spontaneous emulsification, phase inversion temperature (PIT), phase inversion composition (PIC), and the less known D-phase emulsification (DPE) methods are emphasized in low energy methods. The applications of NEs are described in three main areas which are food, cosmetics, and drug delivery.