Abstract

ONGOING ADVANCEMENTS AND LATEST INSIGHTS OF NATURAL EMULSIFIERS IN SELECTED MEDICAL THERAPEUTICS AND DRUG DELIEVERY

Shivam Singla* and Pratik Chauhan

ABSTRACT

Consumer worries about the health of people and the environment are motivating food makers to use more natural and sustainable food ingredients. Natural compounds are replacing synthetic ones, while animal-based ones are being eliminated. Consumer worries about the health of people and the environment are motivating food makers to use more natural and sustainable food ingredients. Natural substances are replacing synthetic ones, and components derived from animals are being replaced by components derived from plants. Some of the natural emulsifiers that might be employed in the food industry include phospholipids, biosurfactants, proteins, polysaccharides, and natural colloidal particles. A healthier and more sustainable food supply may come from using natural emulsifiers more regularly in food products. To identify, isolate, and characterise novel sources of commercially viable natural emulsifiers suitable for food applications, more research is required. Consumer desire for commercial products that are more natural, sustainable, and environmentally friendly is growing, and this includes foods, cosmetics, detergents, and personal care products. The industry has thus made an effort to provide natural substitutes for the synthetic functional components in these items. Synthetic surfactants are being replaced with natural emulsifiers such polysaccharides, phospholipids, bioparticles, amphiphilic proteins, and biosurfactants. In-depth research is done on the physicochemical basis for emulsion production and stability by natural emulsifiers, as well as the advantages and restrictions of various natural emulsifiers. The two most prevalent forms of emulsions are single emulsions, like water-in-oil and oil-in-water, and multiple emulsions, like water-in-oil-in-water. Chemicals known as emulsifiers or emulgents boost an emulsion'skinetic energy in order to stabilise it. Based on their chemical makeup, emulsifiers may be categorised into four groups: synthetic, natural, finely divided solids, and supplementary agents. They can also be divided into three groups depending on how they work: monomolecular films, multimolecular films, and solid particle films. Some theories that help in understanding the emulsification process include surface tension theory, surface orientation theory, and plastic/interfacial film theory. Water-in-oil, biosurfactants, natural emulsifiers, and emulsion technology.

Keywords: Emulsion, natural emulsifiers, biosurfactants, emulsion technology, water-in-oil.