Formation and Stability of d‑Limonene Organogel-Based Nanoemulsion Prepared by a High-Pressure Homogenizer

• Published in: Journal of agricultural and food chemistry 2014-12, Vol.62 (52), p.12563-12569
• Main Authors: Zahi, Mohamed Reda, Wan, Pingyu, Liang, Hao, Yuan, Qipeng
• Format: Article
• Language: English
• Subjects: Citrus sinensis - chemistry; Cyclohexenes - chemistry; droplet size; Emulsions - chemistry; Flavoring Agents - chemistry; Gels - chemistry; homogenization; limonene; nanoemulsions; Nanostructures - chemistry; nonionic surfactants; Particle Size; polysorbates; Polysorbates - chemistry; Pressure; stearic acid; storage time; Surface-Active Agents - chemistry; temperature; Terpenes - chemistry
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf5032108

d-Limonene organogel-based nanoemulsion was prepared by high-pressure homogenization technology. The organogelator type had a major role on the formation of the formulations, in which stearic acid has given nanoemulsions with the smallest droplet size. The surfactant type and concentration also had an appreciable effect on droplet formation, with Tween 80 giving a mean droplet diameter (d ≈ 112 nm) among a range of non-ionic surfactants (Tween 20, 40, 60, 80, and 85). In addition, high-pressure homogenization conditions played a key role in the nanoemulsion preparation. The stability of d-limonene organogel-based nanoemulsion was also investigated under two different temperatures (4 and 28 °C) through 2 weeks of storage. Results showed a good stability of the formulations, which is maybe due to the incorporation of d-limonene into the organogel prior to homogenization. This study may have a valuable contribution for the design and use of organogel-based nanoemulsion as a delivery system in food.