Development and stability evaluation of olive oil nanoemulsion using sucrose ester

• Main Authors: Masoud Eid, Ahmad Mustafa, Hasham @ Hisam, Rosnani, Abdul Hamid, Mariani, Ariffin, Farah Diana, Elmarzugi, Nagib Ali
• Format: Conference or Workshop Item
• Language: English
• Published: 2014
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/61235/1/RosnaniHasham%40Hisam2014_DevelopmentandStabilityEvaluationofOliveOil.pdf; http://eprints.utm.my/id/eprint/61235/

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.