Formulation and parametric study of low energy process for passion fruit oil nanoemulsion

Hing, Hau Ling (2020) Formulation and parametric study of low energy process for passion fruit oil nanoemulsion. [Project Paper] (Submitted)

Text lp FK 2020 81.pdf Download (51MB)

Abstract

In the growing demand for products with natural active ingredients, passion fruit seed oil has been selected for producing nanoemulsion using low energy spontaneous emulsification approach in this study. Previous research has shown that long chain triglycerides are difficult to produce nanoemulsion using low energy method and the application of different types of food grade surfactants is less explored. In order to successfully produce nanoemulsion with low energy approach, the balance between surfactants, water and oil are important to allow low interfacial tension of oil-water interface that promote the formation of small particle size. The study examined the used of combinations of food-grade surfactants namely Tween 80 (T80), sucrose ester (SE), lecithin (LCT) and polyglycerol polyricinoleate (PGPR) in lowering the interfacial tension (IFT) and in producing nanoemulsions of passion fruit seed oil. It was found out that IFT at ratio of 100:0 to 80:20 for combination of SE:LCT and SE:PGPR with concentration up to 1% is the lowest and hence is more likel1, to result in nanoemulsion. Then, ratio between surfactants that result is smallest particle size u'as found to be 336 nm for SE:LCT at 75:25 and SE:PGPR at 90:10 result in 493.4nm. Although the combination between SE:LCT and SE:PGPR result in similar HLB, the particle size formed is different possibly due to different packing geometry with different combination of surfactants. Further investigation is carried out on the effect of surfactants concentration and oil concentration on the emulsion produced. The optimum concentration for both surfactants and oil is important in order to achieve nano size. Thus, 5% concentration of surfactants found to be most optimum for SE:LCT and 2.5%, concentration for SE:PGPR. Concentration of PGPR required is lesser compared to that of lecithin due to the fact that PGPR is bigger molecule. Variation of process parameter including mixing temperature, stirring speed and oil dropping rate showed less significant effect in reducing the particle size of the emulsion produced. It is being concluded that focus should be given on chemical formulation instead of process parameters in low energy spontaneous emulsification approach. Overall, the smallest particle size was found to be 246.4nm on the formulation of 5% concentration of sucrose ester:lecithin at ratio 75:25 with 5% passion fruit oil at 50°C mixing temperature along with 500rpm stirring speed and 1 drop/20seconds oil dropping rate.

Item Type:	Project Paper
Subjects:	S Agriculture > S Agriculture (General)
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	14 May 2026 10:30
Last Modified:	14 May 2026 10:30
URI:	http://psaspb.upm.edu.my/id/eprint/2817

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