OICC Press International Journal of Nano Dimension 2228-5059 8 4 2024 02 28 Impact of process parameters in the generation of nanoemulsions containing omega 3 fatty acids and α-tocopherol EN Sepideh Hosseini Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, 374-37541 Tehran, Iran. Somaye Hosseini Plasma Physics Research Centre, Tehran Science and Research Branch, Islamic Azad University, 1477893855 Tehran, Iran. Journal Article 2024 02 28 Nanoemulsion is an alternative and promising approach to overcome insolubility and bioavailability problems of bioactive compounds. In this study, the sonication parameter for preparing nanoemulsions with high α- tocopherol and linolenic acid content were optimized by using response surface methodology and their stability were evaluated during 2 months’ storage. The response surface analysis results indicated that the variability of four responses could be depicted as a quadratic function of ultrasonic processing variables. This investigation revealed that, ultrasound cavitation is a powerful promising approach for controlled production of nanoemulsion with small average droplet size in a range of 94.5 ± 1.14 nm with a polydispersity index of 0.1 ± 0.022 with high α- tocopherol and linolenic acid content which are 851 ± 11.62 mg/L and 43 ± 1.27 mg/L, respectively. This study showed that applying appropriate time and intensity of low frequency ultrasound is considerable importance to maintain the nutritional value of nanoemulsions in bioactive delivery system.