Development of passion fruit oil nanoemulsion using combination of food grade surfactants

Shahril, Khairun Nisa Shahani (2019) Development of passion fruit oil nanoemulsion using combination of food grade surfactants. [Project Paper] (Submitted)

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Abstract

Nanoemulsions are generally defined as biphasic dispersion of two immiscible liquids either water in oil (W/O) or oil in water (O/W) droplets with the mean droplet diameter size less than 200 nm which can be produced using high or low energy method. Low energy method depends highly on the type of oil and surfactant. Previous research has shown that long-chain triglycerides was not able to produce nanoemulsion using low energy method. The ability to produce nanoemulsion using low energy method required a balance interaction between surfactant with water and surfactant with oil, and this was not found to be achieved using single surfactant nor with combination of surfactant at different hydrophilic-lipophilic balance (HLN) that have similar molecular geometry of the tail and head part of the surfactant. However, a balance interaction might be achieved if the packing geometry of the surfactants is optimized. In this study, combination of food grade surfactants that produced different packing geometries was investigated, The main hydrophilic surfactants used are sucrose ester (HLB: 16) and Tween 80 (HLB 15) which are crucial to produce oil-in-water emulsion. These two surfactants were combined with distilled monoglycerides (contain one hydrophobic tail), lecithin (contain two hydrophobic tail) and polyglycerol polyricinoleate (contain three or nore hydrophobic tail). Passion fruit oil which is long-chain triglyeride oil was used in this study as it may add value to agro-industrial waste and contains active ingredients that are beneficial for the skin. From the result tof the study, the combination of surfactant that produces the lowest interfacial tension (IFT) is sucrose ester with polyglycerol polyricinoleate, followed by sucrose ester with lecithin and finally sucrose ester with distilled monoglycerides. Similar trend was found with the combination using Tween 80. Based on the combination of surfactant used, the lowest IFT achieved is 0.034 mN/m using Tween 80: polyglycerol polyricinoleate which indicated the possibility to produce nanoemulsion. This also indicated that the surfactant which contains more tail groups produced the lowest IFT when combined whit a single short tail of high HLB surfactant. It was found that the lowest IFT was obtained from sucrose ester alone which is 0.014 mN/m at 1.5% of concentration, followed with the combination of sucrose ester with polyglycerol polyricinoleate and combination of sucrose ester with lecithin at third place. The combination of sucrose ester and lecithin at the only 5% concentration with 5% concentration of passion fruit oil can produce passion fruit oil nanoemulsion at low interfacial tension of oil-water phase using low energy method. The smallest particle size which is 187.9 nm was obtained at a ratio of 80:20 (sucrose ester:lecithin) at 5% concentration to emulsify 5% of passion fruit oil. However, based on 5% concentration of surfactant used, nanoemulsion cannot be produced with the combination of sucrose ester: polyglycerol polyricinoleate and Tween 80:polyglycerol polyricinoleate although the obtained IFT is low. This is due to improper concentration of surfactant sused. In this study, it was found that combination with sucrose ester have an excellent stability behaviour of the particle size in the emulsion compard to the combinations with Tween 80 although the particle size obtained is at the macromolecule range.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	20 Nov 2024 07:31
Last Modified:	20 Nov 2024 07:31
URI:	http://psaspb.upm.edu.my/id/eprint/2215

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