Development and stability evaluation of olive oil nanoemulsion using sucrose ester

Nanoemulsion is a type of emulsion that consist of fine oil-in-water dispersions, with the droplets covering the size range of 20-200nm. It can be achieved through self-emulsification process. One of the processes is through low energy emulsification method. Olive oil was chosen in this study due to...

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Main Authors: Masoud Eid, Ahmad Mustafa, Hasham @ Hisam, Rosnani, Abdul Hamid, Mariani, Ariffin, Farah Diana, Elmarzugi, Nagib Ali
Format: Conference or Workshop Item
Language:English
Published: 2014
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Online Access:http://eprints.utm.my/id/eprint/61235/1/RosnaniHasham%40Hisam2014_DevelopmentandStabilityEvaluationofOliveOil.pdf
http://eprints.utm.my/id/eprint/61235/
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Institution: Universiti Teknologi Malaysia
Language: English
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spelling my.utm.612352017-03-22T01:04:47Z http://eprints.utm.my/id/eprint/61235/ Development and stability evaluation of olive oil nanoemulsion using sucrose ester Masoud Eid, Ahmad Mustafa Hasham @ Hisam, Rosnani Abdul Hamid, Mariani Ariffin, Farah Diana Elmarzugi, Nagib Ali TP Chemical technology Nanoemulsion is a type of emulsion that consist of fine oil-in-water dispersions, with the droplets covering the size range of 20-200nm. It can be achieved through self-emulsification process. One of the processes is through low energy emulsification method. Olive oil was chosen in this study due to its efficiency in treating skin problem. Pre-emulsion was prepared by mixing oil, sucrose ester and glycerol under heat at 80 °C. After the pre-emulsion was formed, it will be self-emulsified with water under gentle agitation. Olive oil nanoemulsion was prepared using sucrose ester as a surfactant to produce droplets size below 200 nm with low size distribution. The pre-emulsion was very stable when stored at 4 “C. However, it was unstable when stored at 25 °C and 40 °C. Therefore, 4 °C is the ideal storage condition for this pre-emulsion. 2014 Conference or Workshop Item PeerReviewed application/pdf en http://eprints.utm.my/id/eprint/61235/1/RosnaniHasham%40Hisam2014_DevelopmentandStabilityEvaluationofOliveOil.pdf Masoud Eid, Ahmad Mustafa and Hasham @ Hisam, Rosnani and Abdul Hamid, Mariani and Ariffin, Farah Diana and Elmarzugi, Nagib Ali (2014) Development and stability evaluation of olive oil nanoemulsion using sucrose ester. In: 5th International Conference on Biotechnology for the Wellness Industry, 10-11 Jun, 2014, Kuala Lumpur, Malaysia.
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Masoud Eid, Ahmad Mustafa
Hasham @ Hisam, Rosnani
Abdul Hamid, Mariani
Ariffin, Farah Diana
Elmarzugi, Nagib Ali
Development and stability evaluation of olive oil nanoemulsion using sucrose ester
description Nanoemulsion is a type of emulsion that consist of fine oil-in-water dispersions, with the droplets covering the size range of 20-200nm. It can be achieved through self-emulsification process. One of the processes is through low energy emulsification method. Olive oil was chosen in this study due to its efficiency in treating skin problem. Pre-emulsion was prepared by mixing oil, sucrose ester and glycerol under heat at 80 °C. After the pre-emulsion was formed, it will be self-emulsified with water under gentle agitation. Olive oil nanoemulsion was prepared using sucrose ester as a surfactant to produce droplets size below 200 nm with low size distribution. The pre-emulsion was very stable when stored at 4 “C. However, it was unstable when stored at 25 °C and 40 °C. Therefore, 4 °C is the ideal storage condition for this pre-emulsion.
format Conference or Workshop Item
author Masoud Eid, Ahmad Mustafa
Hasham @ Hisam, Rosnani
Abdul Hamid, Mariani
Ariffin, Farah Diana
Elmarzugi, Nagib Ali
author_facet Masoud Eid, Ahmad Mustafa
Hasham @ Hisam, Rosnani
Abdul Hamid, Mariani
Ariffin, Farah Diana
Elmarzugi, Nagib Ali
author_sort Masoud Eid, Ahmad Mustafa
title Development and stability evaluation of olive oil nanoemulsion using sucrose ester
title_short Development and stability evaluation of olive oil nanoemulsion using sucrose ester
title_full Development and stability evaluation of olive oil nanoemulsion using sucrose ester
title_fullStr Development and stability evaluation of olive oil nanoemulsion using sucrose ester
title_full_unstemmed Development and stability evaluation of olive oil nanoemulsion using sucrose ester
title_sort development and stability evaluation of olive oil nanoemulsion using sucrose ester
publishDate 2014
url http://eprints.utm.my/id/eprint/61235/1/RosnaniHasham%40Hisam2014_DevelopmentandStabilityEvaluationofOliveOil.pdf
http://eprints.utm.my/id/eprint/61235/
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