Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures

Kenaf (Hibiscus cannabinus L.) seed oil has been proven for its multi-pharmacological benefits; however, its poor water solubility and stability have limited its industrial applications. This study was aimed to further improve the stability of pre-developed kenaf seed oil-in-water nanoemulsions by u...

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Bibliographic Details
Published in:Food science and technology international 2018-07, Vol.24 (5), p.404-413
Main Authors: Cheong, Ai M, Tan, Chin P, Nyam, Kar L
Format: Article
Language:English
Subjects:
Drug Stability
Emulsifying Agents
Emulsions - chemistry
Food Handling - methods
Hibiscus
Hot Temperature
Microscopy, Electron, Scanning
Nanotechnology
Particle Size
Plant Oils - chemistry
Pressure
Seeds - chemistry
Solubility
Water - chemistry
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Summary:Kenaf (Hibiscus cannabinus L.) seed oil has been proven for its multi-pharmacological benefits; however, its poor water solubility and stability have limited its industrial applications. This study was aimed to further improve the stability of pre-developed kenaf seed oil-in-water nanoemulsions by using food-grade ternary emulsifiers. The effects of emulsifier concentration (1, 5, 10, 15% w/w), homogenisation pressure (16,000, 22,000, 28,000 psi), and homogenisation cycles (three, four, five cycles) were studied to produce high stability of kenaf seed oil-in-water nanoemulsions using high pressure homogeniser. Generally, results showed that the emulsifier concentration and homogenisation conditions had great effect (p 
ISSN:1082-0132
1532-1738
DOI:10.1177/1082013218760882