Author(s): Megha Sahu, Ankita Damahe, Hari Prasad Sonwani, Kavita Sahu, Pragati and Manish Sahu

Abstract: Microemulsions are thermodynamically stable, transparent, low viscosity, and isotropic dispersions consisting of oil and water stabilized by an interfacial film of surfactant molecules, typically in conjunction with a cosurfactant. Microemulsions (so-called due to their small particle size; 5–100 nm) have found application in a wide variety of systems, such as pharmaceutical and oil recovery, but their application in food systems has been hindered by the types of surfactant permissible for use in food. Microemulsions contain definite boundary between oil and water phases at which surfactant is located. Conventional surfactant molecules comprised polar head group region and a polar tail region. Microemulsions may be asymmetric in shape, frequently adopting the shape of prolate ellipsoid. Microemulsions can be applied as liquid membrane carriers to transport lipophilic substance through an aqueous medium or to carry hydrophilic substances across lipoidal medium. As the size of the particle is much smaller than the wavelength of visible light, microemulsions are transparent and structure cannot be observed through an optical microscope. Microemulsions are liquid behave as a Newtonian liquid. They offer the advantage of spontaneous formation, ease of manufacturing and scale-up, thermodynamic stability, and improved drug solubilization and bioavailability. Preparing a pharmaceutically acceptable dosage form demands a clear understanding of the micro-emulsion structure, phase behavior, factors leading to its thermodynamic stability and the potential uses and limitations of the microemulsion system.

Pages: 50-58 | Views: 573 | Downloads: 327

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