Formulation and evaluation of grapeseed oil nanoemulsion for cosmetic application by using sucrose monoester / Farhan Akmal Mohd Taha
Nanoemulsions are a class of emulsions with fine droplet size in the range of 20 - 500 nm. Nanoemulsions are not thermodynamically stable and because of that their characteristics will depend on the preparation method. The aim of this study is to investigate the effect of formulation and preparation...
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| Format: | Thesis |
| Language: | English |
| Published: |
2007
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/99948/1/99948.PDF https://ir.uitm.edu.my/id/eprint/99948/ |
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| Summary: | Nanoemulsions are a class of emulsions with fine droplet size in the range of 20 - 500 nm. Nanoemulsions are not thermodynamically stable and because of that their characteristics will depend on the preparation method. The aim of this study is to investigate the effect of formulation and preparation variables of nanophase gel as pre-nanoemulsion intermediate over nanoemulsion properties. Pre-nanoemulsion gel formulation was first developed by varying sucrose monoester as surfactant, glycerol/water (8:2) and grapeseed oil composition to form cubical liquid crystalline system or nanophase gel. An emulsion in nano droplet size is produced by the mixing of pre-nanoemulsion gel with distilled water under gentle agitation. The effects of different mechanical energy on droplet size and stability of nanoemulsion were then determined with respect to sucrose monoester and grapeseed oil composition variation. Pre-nanoemulsion gel formulation uses sucrose monoester combination produces smaller mean droplet size as compared to single sucrose ester formulation. Droplet size of nanoemulsion produced by using both stirrer and homogenizer showed no noticeable difference. In addition, both methods produced unstable nanoemulsion. The destabilization of nanoemulsion in long term process could be attributed to Ostwald ripening. However, the rate of separation will be lowered if the surfactant concentration increases. |
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