Caffeine-Containing Emulsion: Influence of the HLB and Mixing Proportions, the Oil’s Chemical Composition, and the Existence of Caffeine on Emulsion Properties

• Published in: ACS omega 2024-01, Vol.9 (2), p.2113-2122
• Main Authors: Mekarun, Jiramet, Treepet, Sasimaporn, Rujiravanit, Ratana, Theeramunkong, Sewan, Watthanaphanit, Anyarat
• Format: Article
• Language: English
• ISSN: 2470-1343; 2470-1343
• DOI: 10.1021/acsomega.3c03674

This study employs a low-energy emulsification method to prepare caffeine-containing emulsions, denoted as Caf-EM. Three different oils, including coconut, sesame, and grape seed oils, are utilized along with the surfactants Span 80 and Tween 80. We investigate the influence of various factors, including (i) the hydrophilic–lipophilic balance (HLB) and surfactant ratio, (ii) the chemical composition of the oils, and (iii) the presence of caffeine, on the stability and size of emulsions. The results indicate that the HLB value and surfactant ratio are the most crucial factors affecting the emulsions’ stability. The most stable Caf-EM formulation is achieved by combining mixed surfactants of Span 80 and Tween 80 with an optimal HLB value of 6.4 at a concentration of 15% (S15 to 6.4) across all oil types. This specific ratio also leads to significantly smaller emulsion droplet sizes than other ratios and is the only ratio that produces stable emulsions even without caffeine (denoted as EM). Notably, formulation S15–6.4 additionally causes a phase inversion from oil-in-water (O/W) to water-in-oil (W/O). Furthermore, the presence of caffeine in the water phase contributes to the formation of smaller and more stable emulsions. The particle size of Caf-EM is approximately 1.5 times smaller than that of EM. Regarding the oil’s chemical composition, while there is a discernible trend in emulsion droplet size (coconut oil > grape seed oil > sesame oil), the differences within this sequence are insignificant, suggesting that the oil’s chemical composition does not have a pronounced effect.