Optimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stability

Basit Öğe Kaydı
dc.authoriduluata, sibel/0000-0002-7451-9791
dc.authoridMcClements, David J/0000-0002-9016-1291;
dc.authorwosiduluata, sibel/ABG-8417-2020
dc.authorwosidMcClements, David J/F-8283-2011
dc.authorwosidMcClements, David J/JBR-7908-2023
dc.contributor.authorUluata, Sibel
dc.contributor.authorDecker, Eric A.
dc.contributor.authorMcClements, D. Julian
dc.date.accessioned2024-08-04T20:41:29Z
dc.date.available2024-08-04T20:41:29Z
dc.date.issued2016
dc.departmentİnönü Üniversitesien_US
dc.description.abstractNanoemulsions have some important potential advantages over conventional emulsions for certain commercial applications due to their optical clarity, high physical stability, and ability to increase the bioavailability of lipophilic bioactives. In this study, the factors influencing droplet size and stability in nanoemulsions fabricated from a hydrocarbon oil and an anionic surfactant were examined. Octadecane oil-in-water nanoemulsions were produced by a high pressure homogenizer (microfluidizer) using sodium dodecyl sulfate (SDS) as a model anionic surfactant. The influence of homogenization pressure, number of passes, and surfactant concentration was examined. The droplet size decreased with increasing homogenization pressure, number of passes, and surfactant concentration. Nanoemulsions with low turbidity and small droplet diameters (approximate to 62 nm) could be produced under optimized conditions. Interestingly, nanoemulsions containing relatively high surfactant levels were highly susceptible to creaming when they were only passed through the homogenizer a few times, which was attributed to depletion flocculation. These results show the importance of optimizing surfactant levels to produce small droplets that are also stable to creaming.en_US
dc.description.sponsorshipMassachusetts Agricultural Experiment Station [831]; USDA; Cooperative State Research, Extension, Education Service; NRI [2011-03539, 2013-03795, 2011-67021, 2014-67021]; Deanship of Scientific Research (DSR), King Abdulaziz University, Jeddah [330-130- 1435-DSR, 299-130-1435-DSR, 87-130-35-HiCi]; DSR; Turkish Government; TUBITAK 2219-A Programen_US
dc.description.sponsorshipThis material was partly based upon work supported by the Cooperative State Research, Extension, Education Service, USDA, Massachusetts Agricultural Experiment Station (Project No. 831) and USDA, NRI Grants (2011-03539, 2013-03795, 2011-67021, and 2014-67021). This project was also partly funded by the Deanship of Scientific Research (DSR), King Abdulaziz University, Jeddah, under grant numbers 330-130- 1435-DSR, 299-130-1435-DSR, 87-130-35-HiCi. The authors, therefore, acknowledge with thanks DSR technical and financial support. The authors also thank the Turkish Government for providing financial support for Sibel Uluata. We also want to acknowledge TUBITAK 2219-A Program for providing funding for Sibel Uluata.en_US
dc.identifier.doi10.1007/s11483-015-9416-1
dc.identifier.endpage59en_US
dc.identifier.issn1557-1858
dc.identifier.issn1557-1866
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84957443005en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage52en_US
dc.identifier.urihttps://doi.org/10.1007/s11483-015-9416-1
dc.identifier.urihttps://hdl.handle.net/11616/97157
dc.identifier.volume11en_US
dc.identifier.wosWOS:000369326900006en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofFood Biophysicsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectNanoemulsionsen_US
dc.subjectMicrofluidizationen_US
dc.subjectOctadecaneen_US
dc.subjectSodium dodecyl sulfateen_US
dc.subjectDelivery systemsen_US
dc.subjectDepletion flocculationen_US
dc.titleOptimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stabilityen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu