Recent Advances in the Delivery of Food-Derived Bioactives and Drugs Using Microemulsions

Microemulsions (so-called due to their small particle size; 5-100 nm) are thermodynamically stable, transparent, low viscosity and isotropic properties of microemulsions and gelled microemulsions, called organogels. Specific emphasis is placed on the ability of microemulsions and organogels to improve the solubilisation and bioavailability of food- derived bioactives and drugs, and recent advances in the food and pharmacological fields are presented.