Abstract

FUTURISTIC PROGRESS OF NATURAL EMULSIFIERS IN THE ENHANCEMENT OF DRUG DELIEVERY SYSTEM AND THEIR APPLICATIONS IN SELECTED MEDICAL THERAPEUTICS

Shivam Singla* and Pratik Chauhan

ABSTRACT

Food manufacturers are being encouraged to employ more natural and sustainable food components as a result of consumer concerns about human and environmental health. Synthetic components are being replaced with natural ingredients, while animal-based ingredients are being replaced with plant-based elements. Phospholipids, biosurfactants, proteins, polysaccharides, and natural colloidal particles are some of the natural emulsifiers that might be used in the food sector. Natural emulsifiers may be used more frequently in food items, resulting in a healthier and more sustainable food supply. More study is needed, however, to find, isolate, and characterise novel sources of economically viable natural emulsifiers suited for food applications. Foods, cosmetics, detergents, and personal care items are among the commercial products that are under increasing consumer demand to be more natural, sustainable, and ecologically friendly. As a result, the industry has attempted to develop natural alternatives to synthetic functional components in these goods. Natural emulsifiers such as amphiphilic proteins, polysaccharides, biosurfactants, phospholipids, and bioparticles are being used to replace synthetic surfactants. The physicochemical foundation of emulsion generation and stability by natural emulsifiers is explored in depth, as well as the benefits and limits of various natural emulsifiers. Single emulsions, such as water-in-oil and oil-in-water, and multiple emulsions, such as water-in-oil-in-water, are the most common types of emulsions. Emulsifier / emulgent is a chemical that increases the kinetic energy of an emulsion to stabilise it. Emulsifiers are separated into four types based on their chemical structure: synthetic, natural, finely split solids, and auxiliary agents; and three types based on theirmode of action: monomolecular films, multimolecular films, and solid particle films. Surface tension theory, surface orientation theory, and plastic/interfacial film theory are some of the ideas that aid in the understanding of the emulsification process. emulsion, natural emulsifiers, biosurfactants, emulsion technology, water-in-oil.

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