Table 1.

Comparison of physical–chemical properties for NEs produced with citrus essential oils and different types of emulsifiers.

EO Type	Technique	Emulsifier	Particle Size– Average (nm)	PDI	Storage Time	Reference
Orange EO	Spontaneous emulsification and ultrasonic emulsification	Tween 80	68.3	0.4–0.2	35 days	[46]
	Phase inversion
	Ultrasonic homogenization	Tween 80	94.66	0.22	2 weeks	[48]
	Ultrasonic homogenization	Tween 80	94.66	-	2 weeks	[38]
	Ultrasonic homogenization	Tween 80	21.75	0.753	12 weeks	[37]
D-limonene	High-pressure homogenization	Soy lecithin	235.9	-	4 weeks	[35]
	High-pressure homogenization	Tween 20 + Glycerol monooleate	130.9	-		[35]
	High-pressure homogenization	Clear gum	365.7	-	4 weeks	[35]
	High-pressure homogenization	Soy lecithin	239	0.18		[36]
	High-pressure homogenization	Pea proteins	184	0.14		[36]
	High-pressure homogenization	Sugar ester	169	0.07		[36]
	High-pressure homogenization	Tween 20 + Glycerol monooleate	228	0.09		[36]
	Phase inversion	Polyoxyethylene 40	112			[45]
Mandarin EO	Ultrasonic homogenization	Tween 80	79.14	0.442	2 weeks	[38,48]
	High-pressure microfluidization	Tween 80	17	-	8 weeks	[40]
Grapefruit EO	Ultrasonic homogenization	Tween 80	81.05	0.465	2 weeks	[38,48]
Lemon EO	Ultrasonic homogenization	Tween 80	47.40	0.413	2 weeks	[38,48]
	Ultrasonic homogenization	Tween 80	30.2	0.686	1 week	[49]
	Ultrasonic homogenization	Tween 80	181.5	0.114		[39]
Lime EO	Phase inversion	Tween 80	21	0.444	4 weeks	[43]
Bergamot EO	High-pressure homogenization	Glycerol monooleate: Tween 20 (1:1)	138	0.14	8 weeks	[14]