Development and stability evaluation of olive oil nanoemulsion using sucrose ester
Nanoemulsion is a type of emulsion that consist of fine oil-in-water dispersions, with the droplets covering the size range of 20-200nm. It can be achieved through self-emulsification process. One of the processes is through low energy emulsification method. Olive oil was chosen in this study due to...
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| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2014
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/61235/1/RosnaniHasham%40Hisam2014_DevelopmentandStabilityEvaluationofOliveOil.pdf http://eprints.utm.my/id/eprint/61235/ |
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| Summary: | Nanoemulsion is a type of emulsion that consist of fine oil-in-water dispersions, with the droplets covering the size range of 20-200nm. It can be achieved through self-emulsification process. One of the processes is through low energy emulsification method. Olive oil was chosen in this study due to its efficiency in treating skin problem. Pre-emulsion was prepared by mixing oil, sucrose ester and glycerol under heat at 80 °C. After the pre-emulsion was formed, it will be self-emulsified with water under gentle agitation. Olive oil nanoemulsion was prepared using sucrose ester as a surfactant to produce droplets size below 200 nm with low size distribution. The pre-emulsion was very stable when stored at 4 “C. However, it was unstable when stored at 25 °C and 40 °C. Therefore, 4 °C is the ideal storage condition for this pre-emulsion. |
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