Production Of Nanoemulsions Research Articles

Recovery and encapsulation of Dunaliella salina β-carotene through a novel sustainable approach: Sequential application of an ionic liquid as naturally-derived solvent and emulsifier

Dunaliella salina is a promising source of β-carotene, widely employed in the food industry. This study aimed to evaluate the sequential application of the Ionic Liquid (IL) cholinium oleate as an extraction solvent for D. salina β-carotene recovery and, sequentially, as emulsifier for emulsion-based products obtained therefrom. The IL was evaluated regarding its ability to permeabilize the cells and recover β-carotene at different temperatures (25–65 °C) and IL concentrations (0–46%). The use of the IL as solvent greatly improved β-carotene recovery (>84%). The IL already present in the obtained extracts loaded with recovered β-carotene was sequentially used as emulsifier in the production of nanoemulsions (NE). NE presented a β-carotene entrapment efficiency of 100% and were kinetically stable for 30 days and presented droplet size, size distribution, and ζ-potential of 220 nm, 0.21, and -67 mV, respectively. These results indicate that using IL sequential as solvent and emulsifier has potential applications in the food industry.

Revolutionizing nanomedicine: Expanding horizons of nanoemulsions in drug delivery and beyond

Nanoemulsions are nano-sized particles, typically ranging from tens to hundreds of nanometers. These nanoemulsions possess various appealing properties, making them highly promising for various applications in pharmaceutics, foods, and cosmetics. These properties include their small size, which allows for a high surface area per unit volume, and their ability to disperse hydrophobic components and enhance absorption effectively. In the pharmaceutical industry, nanoemulsions have been developed to enhance the delivery of hydrophobic active ingredients. Macromolecular surfactants offer enhanced emulsion stability compared to conventional low-molecular surfactants. Enhanced stability is due to their slower desorption kinetics at the droplet interface, which reduces the risk of toxicity and skin irritation associated with the latter. This article presents a comprehensive investigation into the role of nanoemulsions in drug delivery. It commences by delineating various emulsion types and subsequently explores techniques for nanoemulsion preparation. Surfactants serve as pivotal components in both the production and stabilization of nanoemulsions. The review provides an encompassing overview of diverse surfactant types, encompassing small molecule variants, particle surfactants, phospholipids, peptides, and protein-based surfactants tailored for nanoemulsions. Additionally, it addresses nanoemulsion instability, elucidating strategies to mitigate instability challenges, and highlights the utilization of nanoemulsions in nanomedicine for effective drug delivery. This comprehensive overview aims to offer insights for researchers engaged in nanoemulsion-related studies and associated interdisciplinary fields.

Novel Hydrogels Based on the Nano-Emulsion Formulation Process: Development, Rheological Characterization, and Study as a Drug Delivery System.

In this study, we present a new type of polymer-free hydrogel made only from nonionic surfactants, oil, and water. Such a system is produced by taking advantage of the physicochemical behavior and interactions between nonionic surfactants and oil and water phases, according to a process close to spontaneous emulsification used in the production of nano-emulsions. Contrary to the classical process of emulsion-based gel formulation, we propose a simple one-step approach. Beyond the originality of the concept, these nanoemulgels appear as very promising systems able to encapsulate and deliver various molecules with different solubilities. In the first section, we propose a comprehensive investigation of the gel formation process and its limits through oscillatory rheological characterization, characterization of the sol/gel transitions, and gel strength. The second section is focused on the follow-up of the release of an encapsulated model hydrophilic molecule and on the impact of the rheological gel properties on the release profiles.

Optimization of nano-emulsion production in ultrasonic microreactors: The effects of pre-homogenization, circulating ratio and hybrid frequency application

The study first investigated the effects of individual ultrasound and high-speed shearing on emulsification, both obtaining emulsions with average sizes of approximately 1 μm. Subsequently, a combined strategy to utilize shearing instrument producing coarse emulsion for ultrasonic microreactor was proposed. Immiscible liquids were drawn into the stirring chamber by rotating paddles, where they underwent strong shearing and thorough mixing. The pre-mixed liquids were introduced into microchannel and subjected to further processing by oscillating cavitation bubbles. Through optimization of experimental parameters such as residence time and recycle ratio, the average emulsion size was significantly reduced to 522 nm. Finally, a dual-frequency strategy using ultrasound frequencies of 20 and 40 kHz consecutively further reduced the emulsion size to 307 nm. In comparison with conventional sonoreactors and high-pressure homogenizers, this dual-frequency approach demonstrated superior emulsification performance with less surfactant addition and energy input, indicating its high applicability on continuous emulsification process with proper design and optimization.

Ensuring long-term stability and size control of nanoemulsion via post-microfluidization dilution toward energy saving scale-up process

HypothesisThe production of nanoemulsions in industry is entering a new phase to meet crucial requirements. Thus, it is essential to ensure the size adjustability, long-term stability, and environmentally friendly production of nanoemulsions. ExperimentsIn this study, we investigate these requisites for oil-in-water nanoemulsions formulated through microfluidization (MF) using polyglycerol-based nonionic surfactants with varying glycerol concentrations. Light scattering and electron microscopy results reveal that glycerol addition, an important formulation component during the MF process, facilitates the production of uniform small-sized nanoemulsions but compromises stability. To enhance stability and scalability, this study introduces the "post-MF dilution" process combining MF with a subsequent dilution process and investigates the nanoemulsion stability over 1.5 years. FindingsResults demonstrate that the proposed post-MF dilution method effectively produces nanoemulsions with enhanced stability and controlled size. Its simplicity can position it as a viable strategy for industries aiming for energy-saving and cost-effective nanoemulsion production meeting the Environmental, Social, and Governance (ESG) criteria.

Application of Nanoparticles in Human Nutrition: A Review.

Nanotechnology in human nutrition represents an innovative advance in increasing the bioavailability and efficiency of bioactive compounds. This work delves into the multifaceted dietary contributions of nanoparticles (NPs) and their utilization for improving nutrient absorption and ensuring food safety. NPs exhibit exceptional solubility, a significant surface-to-volume ratio, and diameters ranging from 1 to 100 nm, rendering them invaluable for applications such as tissue engineering and drug delivery, as well as elevating food quality. The encapsulation of vitamins, minerals, and antioxidants within NPs introduces an innovative approach to counteract nutritional instabilities and low solubility, promoting human health. Nanoencapsulation methods have included the production of nanocomposites, nanofibers, and nanoemulsions to benefit the delivery of bioactive food compounds. Nutrition-based nanotechnology and nanoceuticals are examined for their economic viability and potential to increase nutrient absorption. Although the advancement of nanotechnology in food demonstrates promising results, some limitations and concerns related to safety and regulation need to be widely discussed in future research. Thus, the potential of nanotechnology could open new paths for applications and significant advances in food, benefiting human nutrition.

Sustainable production of nanoemulsions by membrane-assisted nanoemulsification using novel aroma-based hydrophobic deep eutectic solvents for enhanced antifungal activities

Hydrophobic deep eutectic solvents (DESs), a recent class of green solvents, offer 100% atom economy, low cost, potential biodegradability, negligible toxicity and promising bioactivities. In this work, novel aroma-based therapeutic hydrophobic DESs were prepared and dispersed in aqueous media as nanoemulsions to potentiate biomedical applications, where polar media is encountered.A reusable microengineered stainless-steel isoporous membrane was fabricated by laser drilling technique. Three hydrophobic DESs, namely DES A (menthol and vanillin), DES B (menthol and raspberry ketone), and DES C (thymol and raspberry ketone) were prepared and emulsified in aqueous media by sustainable membrane emulsification technique. The optimised nanoemulsion (DES C-in-water) exhibited a monomodal size distribution with Zavg (size average) of 147 nm and polydispersity index of 0.22.From the application perspective, the formulated DES-in-water nanoemulsions and their constituents were evaluated for their antibacterial properties against Escherichia coli and Staphylococcus aureus. Additionally, antifungal properties of the DES-based emulsions were reported for the first time by testing them against four fungal strains, Aspergillus fumigatus, Candida albicans, Candida krusei, and Trichophyton mentagrophytes. The nanoemulsions were found to be exhibit antimicrobial effect and lesser quantities of individual compounds were needed in nanoemulsified state to show similar effects. Different 1D and 2D NMR techniques were successfully used to investigate the structural orientation and the inter and intramolecular interactions in the DES and emulsion systems, which revealed a probable cause for higher antimicrobial activity of DES C-based emulsions compared to its peers. Lastly, a synergistic effect of the components in nanoemulsions led to enhanced antimicrobial activities.

Development, characterization, and in vitro biocompatibility of evening primrose oil nanoemulsions using ultrasonic nano-emulsification technology

BackgroundIn this study, evening primrose oil (EPO), recognized for its bioactivity and safety, played a pivotal role as a primary component in the production of nanoemulsions (NEs) through a combination of homogenization and ultrasonic nano-emulsification technology. The significance of EPO NEs lies in their potential impact on various aspects of health and well-being. The research aimed to explore the physicochemical properties, encapsulation efficiency, and in vitro biocompatibility of the resulting EPO NEs by employing three distinct surfactants: dioctadecyl dimethylammonium bromide (D+), dihexadecyl phosphate (D−), and saponin (Sn) for stabilization. MethodsResponse surface methodology (RSM) was used to optimize the preparation parameters of the NEs. The physicochemical properties of NEs were assessed using various techniques, including dynamic light scattering, transmission electron microscopy, differential scanning calorimetry, fluorescence polarization spectroscopy, and viscometer measurements. The encapsulation efficiency of the NEs was evaluated through the use of quercetin. Furthermore, the in vitro biocompatibility of the NEs was assessed via a cell viability assay. FindingsRSM effectively determined the optimal ultrasonication operation parameters, including time and amplitude, to achieve EPO NE with the desired size and distribution. The thermal phase change and intra-particle fluidity of NEs decreased as the oil/surfactant ratio increased and varied with the type of surfactant used. Furthermore, EPO NE exhibited nearly Newtonian fluid characteristics. Most importantly, all NEs demonstrated excellent in vitro biocompatibility and high encapsulation efficiency. In conclusion, the high potential of EPO NEs underscores their pivotal role in advancing drug delivery systems.

Nanoemulsion based edible coatings for quality retention of fruits and vegetables-decoding the basics and advancements in last decade

Fruits and vegetables (F&V) are highly perishable and have important contributions to nutritional and economic sustainability. Although the developing nations have shown an immense increase in the production of horticultural commodities, the post-harvest losses are significant and have an adverse impact on the resources, economy, and environment as well. Nanoemulsion-based carriers are recognized for their diversity, natural origin, and immense potential to restrict losses while boosting the functional attributes of produce. The recent findings attest to nanoemulsions potential for extending the shelf life, managing quality, and reducing the losses of the perishables for sustainable livelihood of the farmers. However, further studies are required to evaluate the biological fate, safety, or potential toxicity of the nanoemulsion-based edible coatings. This review precisely focuses on various matrices used in the production of nanoemulsions, fabrication methods, characterization techniques, and the use of natural emulsifiers instead of chemicals. The future research focus stresses on developing low-cost fabrication techniques for nanoemulsion, improvement of the transmission properties i. e gas transmission rate (GTR), water vapor transmission rate (WVTR), and enhancing the performance of monolayer, bilayer, and other composite nanoemulsion base films. This beyond reducing the postharvest losses shall also restrict burden of the food waste management and related environmental issues at the same time.

Optimization of the Stability of Nano-emulsion Medium Chain Triglycerides (MCT) using α-Cyclodextrin

This study aims to determine the stability of nano-emulsion synthesized from virgin coconut oil (VCO) using α-cyclodextrin, and lecithin or tween 80 as surfactants. The study procedures included the production of nanoemulsions, examining emulsion type, density, particle size, pH, and zeta potential. The effect of the independent variables on the pH of the product was also examined using the response surface method (RSM). The results obtained 10 nano-emulsion formulas, belonging to the o/w type. The samples typically had a density range of 1.178–1.254 g/mL, with a pH of 5.0–5.5, which was considered safe for the skin. The smallest particle size of 5.495 µm was obtained from formula 6 (60 mL, 16 mL, 18 g, 6 g of water, VCO, cyclodextrin, and tween 80 as surfactant) with a zeta potential of -45.500 to -89.567 mV. Based on these results, formula 6 had the best characteristics, with an optimum pH of 5.5, small particle size, and good stability, as indicated by the zeta potential value.

Sintesis Nanoemulsi dari Ekstrak Kulit Manggis dengan Metode Energi Tinggi

Mangosteen (Garcinia mangostana L.) has become the main agricultural products contributing to the largest annual foreign exchange from the fruit category. Mangosteen rind contains xanthone compounds as a source of antioxidants, with α-mangostin and γ-mangostin, as the main components which are used as traditional and modern ingredients to treat various diseases. However, mangosteen rind extract has low bioavailability thus resulting in low effectiveness in the application. This study aimed to find the ideal formulation for producing the extract and nanoemulsion of mangosteen peel. The research carried out in two stages: extraction of mangosteen peel and production of nanoemulsion. Ethanol 70% was the best for mangosteen rind extraction, with a percentage yield of 40.96±0.51%, antioxidant activity of 5708.33±159.57 µg AEAC/mL sample, and total xanthones of 373.84±6.49 µg/mL sample. The use of Tween 20 at nanoemulsion production gave the best test results, with particle size of 10.58±1.25 nm, polydispersity index 0.27±0.03, zeta potential -2.34±0.46 mV, and total xanthones 35,28±0,04 µg/mL sample.

Characterization and rheological behavior of vitamin E nanoemulsions prepared by phase inversion composition technique

Many food, pharmaceutical, and cosmetic products are fabricated as nanoemulsions of vitamin E, a vital food micronutrient soluble in oil. Nanoemulsion production, maintenance, and application depend on physicochemical characteristics and rheology. Therefore in this work, we prepared Vitamin E nanoemulsions by the phase inversion composition technique and investigated its physical and rheological characteristics at varied stirring speeds. The nanoemulsions' mean droplet sizes, confined to 5.77 to 11.89 nm, surprisingly showed two different flow behavior regimes: at low-shear rates, Pseudoplastic behavior, and at high-shear rates, Newtonian behavior. Furthermore, their viscosity in high shear rate regimes increased with droplet size. The nanoemulsions exhibited linear viscoelasticity, with storage modulus and loss modulus varying with frequency, and showed concentrated solution behavior, with a storage modulus larger than the loss modulus at higher frequencies. After 30 days of storage, larger droplet-size nanoemulsions showed a more significant viscosity and loss modulus reduction than smaller droplet-size nanoemulsions. This study on Vitamin E nanoemulsions' flow behavior will help develop oil-soluble vitamin delivery applications.

Spontaneous Emulsification of Citronella Oil: Effect of Processing Conditions and Production Scale

Nanoemulsions are gaining considerable interest for use in delivery of essential oil-based pesticides. Evaluation in the laboratory have shown promising efficacy of nanobiopesticides, and further development in nanoemulsion production at larger scale is needed for a wider application in the field. This study aimed to evaluate the changes in droplet size characteristics of citronella oil nanoemulsions produced using spontaneous emulsification at increased scales. The preparation of nanoemulsion was carried out in two stages of scale-up, namely the laboratory scale (200–1000 mL) and the larger scale (10–50 L). The process variables included stirring speed and time. Characterization was done on the oil droplet size, polydispersity index (PDI), zeta potential and microscopic structure. The oil droplet size, PDi and zeta potential varied with the emulsification process conditions and the production scale. In general, increasing mixing speed and time tended to decrease droplet size and PDI, and increase zeta potential. The changes in characteristics of nanoemulsion were minor at the higher production scales. Relatively small droplet sizes were found in the whole experiment (90–160 nm) with PDI of 0.2 – 0.4 and zeta potential of -28 to -8.8 mV. These results are useful for the design of nanoemulsion production at practical application scale.

Comparison of Fabrication Technique and Carrier Oil to Curcumin Nanoemulsion Properties

Turmeric (Curcuma longa L.) is included in the rhizome plant containing curcumin which has various therapeutic properties. However, curcumin has poor bioavailability. The manufacture of nanoemulsion is expected to increase curcumin bioavailability. This study aims to compare 3 methods (wet-ball milling, ultrasonication and microfluidic) and 3 carrier oils (soybean, virgin coconut, and olive oil) in the production of curcumin nanoemulsion. Wet-ball milling reduces particle size through grinding process using milling beads in liquid medium. Microfluidic decreases the particle size via collision of emulsion components in microchannel while ultrasound utilizes sound-wave energy to break down the particle size. Parameters compared were particle size, polydispersity index and entrapment efficiency. Particle size and polydispersity index were observed using Particle Size Analyzer with Dynamic Light Scattering technique while entrapment efficiency was measured based on the curcumin absorbance in UV-Visible spectrophotometer at 420 nm. Our study concludes that microfluidic is the most effective and efficient fabrication method which produces the smallest particle size and polydispersity index compared to ultrasonication and microfluidic. The resulting particle sizes using microfluidic are 154, 140 and 132 nm with polydispersity index of 0.224; 0.200 and 0.208 in soybean, virgin coconut, and olive oil respectively. However, entrapment efficiency is best achieved using wet-ball milling method with the average value of 49±10%. Soybean oil appears to be the most curcumin solubilizing oil compared to olive and virgin coconut oil. Thus, it can be concluded that fabrication methods and carrier oils determine curcumin nanoemulsion properties.

Production and utilization of non-covalent dairy-based proteins complexed with date palm leave polyphenols for improving curcumin stability

This study provides insights into the non-covalent complexation of greent solvent extracted date leaf polyphenolic extracts (DLPE) with bovine and camel dairy proteins and their utilization for enhancing the photo and thermal stabilities of curcumin loaded into nano-emulsion. UV–Vis and fluorescence spectroscopies showed marked variation among bovine and camel dairy-DLPE complexes. Dairy protein-DLPE complexation improved the radical scavenging activities compared to unmodified milk proteins. Caseins-DLPE complexes showed higher total phenolic content (TPC) than whey-DLPE complexes with camel casein (CC) showing highest values. The formation of protein-polyphenol complexes was also predicted using molecular docking that suggested van der Waals interaction as a dominant force binding camel dairy protein with DLPE. Further, curcumin-loaded nanoemulsions were fabricated using dairy proteins-DLPE complexes as emulsifiers. The thermal stability of curcumin loaded in nanoemulsions was studied at different temperatures (55 °C, 75 °C and 95 °C) for varying periods of time (0–6 h) while photostability was studied by exposure to UV light for a period of 120 min. The results showed that the thermal and photostability of curcumin improved when dairy protein-DLPE complexes were used for nanoemulsion production. Camel casein-DLPE stabilized nanoemulsions imparted the highest thermal and photostabilities to curcumin while camel whey-DLPE showed the lowest retention of curcumin in nanoemulsions. In vitro digestion showed complexation of caseins with DLPE improved the bioaccesibility of curcumin. Moreover, curcumin bioaccesibility was higher for CC-DLPE (69.25%) compared to CC (49.83%) stabilized emulsions. Overall, CC-DLPE complexes demonstrated the superior performance for stabilizing the emulsion and delivering the curcumin in simulated GI tract efficiently.

Impact of Operating Parameters on the Production of Nanoemulsions Using a High-Pressure Homogenizer with Flow Pattern and Back Pressure Control

The main objective of this study was to establish the relative importance of the main operating parameters impacting the formation of food-grade oil-in-water nanoemulsions by high-pressure homogenization. The goal of this unit operation was to create uniform and stable emulsified products with small mean particle diameters and narrow polydispersity indices. In this study, we examined the performance of a new commercial high-pressure valve homogenizer, which has several features that provide good control over the particle size distribution of nanoemulsions, including variable homogenization pressures (up to 45,000 psi), nozzle dimensions (0.13/0.22 mm), flow patterns (parallel/reverse), and back pressures. The impact of homogenization pressure, number of passes, flow pattern, nozzle dimensions, back pressure, oil concentration, emulsifier concentration, and emulsifier type on the particle size distribution of corn oil-in-water emulsions was systematically examined. The droplet size decreased with increasing homogenization pressure, number of passes, back pressure, and emulsifier-to-oil ratio. Moreover, it was slightly smaller when a reverse rather than parallel flow profile was used. The emulsifying performance of plant, animal, and synthetic emulsifiers was compared because there is increasing interest in replacing animal and synthetic emulsifiers with plant-based ones in the food industry. Under fixed homogenization conditions, the mean particle diameter decreased in the following order: gum arabic (0.66 µm) > soy protein (0.18 µm) > whey protein (0.14 µm) ≈ Tween 20 (0.14 µm). The information reported in this study is useful for the optimization of the production of food-grade nanoemulsions using high-pressure homogenization.

Optimization of thiamine chitosan nanoemulsion production using sonication treatment

The production of thiamine chitosan nanoemulsion via sonication treatment has been optimized using response surface methodology (RSM). This study examines the effect of sonication treatment on thiamine chitosan formulation and variations in time, amplitude, and surfactant concentration to distinguish optimum production conditions. Chitosan thiamine nanoemulsion was prepared using the central composite design (CCD) with 3 independent variables (time, amplitude, and surfactant concentration), which generated 20 experimental points. The optimum condition was determined by analyzing the response variable, which, in this study, is viscosity. The analysis was carried out using the Minitab 18 software. The sample as formulated using the optimum conditions derived were then tested for particle size using a Particle Size Analyzer (PSA). The results showed that the 3-factorial design and response surface methodology could determine the optimum conditions for the formulation process of chitosan thiamine nanoemulsion. The optimum viscosity of the thiamine chitosan nanoemulsion determined was 10.5 mPa s which was obtained with 55.2 min sonication time, Tween 80 surfactant concentration of 3.4%, and amplitude of 56.8 m. The chitosan thiamine nanoemulsion produced with these conditions had a particle size of 20.1 nm and a polydispersity index of 0.446, which indicated that it was stable and homogeneous.

Controllable emulsification by dissolved gas in water: Formation and stability of surfactant-free oil nanodroplets

Surfactant-free emulsions represent the ideal system to investigate properties like droplet size, surface potentials, and colloidal stability which are mainly driven by oil-water interactions. The dissolved gases in solution, which are often neglected due to low solubility, have been found to pose significant impacts in the dispersion process. So far, the role of dissolved gases in the emulsions system remains unclear. Here, we systematically studied the effect of different concentrations of dissolved gases in water on the formation and stability of surfactant-free oil nanodroplets. By increasing the dissolved gas in water, more concentrated and smaller nanodroplets were produced by ultrasonication but with a lowered growth rate. While the removal of dissolved gas severely restricted the emulsification process and only a few nanodroplets were produced. The growth pattern of nanodroplets in different gas-saturated water is similar, first increasing rapidly and reaching equilibrium eventually. The stability of nanodroplets is found to be largely independent of the dissolved gas in water. The growth mechanisms for surfactant-free nanodroplets in gas-oversaturated water possibly combine Ostwald ripening, coalescence, and creaming. Our study will offer valuable insights into the production of nanoemulsions, oil-water separation, and constraints on ultrasonication.

Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type

Extra virgin olive oil-in-water nanoemulsions stabilised with synthetic or clean label surfactants (Tween 20 or soy lecithin) was prepared using high-pressure homogenisation (HPH). The effect of HPH pressure and the number of cycles were assessed through response surface methodology to optimise homogenisation processing parameter. Mean droplet diameter (MDD), polydispersity index (PDI), thermal stability and oxidation stability of the resulting emulsions were evaluated. The results showed that the formation and stability of nanoemulsions can be affected by the homogenisation processing parameters (pressure and cycles) and the properties of surfactants (interfacial tension, viscoelasticity and molecule structure). Although MDD and PDI of Tween 20 stabilised nanoemulsions were influenced by homogenisation pressure and cycles, there was not a significant effect on lecithin-stabilised nanoemulsions. A homogenisation pressure of at least 400 bars produced Tween 20 stabilised nanoemulsion (MDD < 200 nm), whereas lecithin-stabilised nanoemulsion were obtained after high-speed homogenisation without using HPH. HPH at 400 bars for 1 cycle produced nanoemulsions with greater physical stability when using either Tween 20 or lecithin. Tween 20 stabilised nanoemulsion showed significantly higher (p < 0.05) thermal stability and lipid oxidative stability than lecithin-stabilised nanoemulsion. Following an optimisation study using regression modelling, the optimal homogenisation parameter for MDD of Tween 20 stabilised emulsion was found at pressure of 764 bars with 1 cycle, while lecithin-stabilised emulsion was found at pressure of 3 bars with 2 cycles. Overall, this study has important implications for optimising nanoemulsion production for potential application in the food industry.

Olive oil and clove oil-based nanoemulsion for topical delivery of terbinafine hydrochloride: in vitro and ex vivo evaluation

In this article, formulation studies for terbinafine hydrochloride nanoemulsions, prepared by high-energy ultrasonication technique, are described. Pseudo-ternary phase diagram was constructed in order to find out the optimal ratios of oil and surfactant/co-solvent mixture for nanoemulsion production. Clove and olive oils were selected as oil phase. Based on the droplet size evaluation, maximum nanoemulsion region were determined for formulation development. Further characterization included polydispersity index (PDI), zeta potential, Fourier transform infrared (FT-IR) spectroscopy, morphology, pH, viscosity, refractive index, ex vivo skin permeation, skin irritation, and histopathological examination. Droplet sizes of optimized formulations were in colloidal range. PDI values below 0.35 indicated considerably homogeneous nanoemulsions. Zeta potential values were from 13.2 to 18.1 mV indicating good stability, which was also confirmed by dispersion stability studies. Ex vivo permeation studies revealed almost total skin permeation of terbinafine hydrochloride from the nanoemulsions (96–98%) in 6 hours whereas commercial product reached only 57% permeation at the same time. Maximum drug amounts were seen in epidermis and dermis layers. Skin irritation and histopathological examination demonstrated dermatologically safe formulations. In conclusion, olive oil and clove oil-based nanoemulsion systems have potential to serve as promising carriers for topical terbinafine hydrochloride delivery.