Table 3.
Comparison of physical-chemical parameters of chitosan nanostructures of different citrus EOs obtained ionic gelation, nanoprecipitation, nano-encapsulation, and nano-emulsification methods.
| EO Type | Preparation Technique |
Particle Size (nm) |
PDI | Zeta Potential (mV) |
Reference |
|---|---|---|---|---|---|
| Orange EO | Ionic gelation | 39–47 | 0.39 | 38 | [82] |
| Ionic gelation | 213.6 | 0.69 | - | [85] | |
| Nanoemulsification (EPI) | 58.2 | 0.262 | - | [47] | |
| Lime EO | Nanoprecipitation | 25–50 | - | 10 | [93] |
| Nano-encapsulation | 190–700 | - | 57 | [93] | |
| Mandarin EO | Ionic gelation | 158.6 | - | 31.64 | [84] |
| Lemon EO | Ionic gelation | 339.333 | 0.424 | 44.233 | [67] |