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KMID : 1011620170330040427
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 4 p.427 ~ p.434
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Effect of Corn Oil as an Oil Phase on the Preparation and Characterization of Oil-in-Water Nanoemulsions Fabricated by Spontaneous Emulsification
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Mun Sae-Hun
Surh Jeong-Hee
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Abstract
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Purpose: This study was conducted to investigate the effects of oil phase composition on the formation and stability of an oil-in-water (O/W) nanoemulsion fabricated by spontaneous emulsification (SE).
Methods: Various O/W nanoemulsions with different mass ratios of corn oil to MCT oil were fabricated using SE by addition of an organic phase (10% oil and 10% Tween 80) to an 80% aqueous phase while magnetically stirring, followed by examination of particle size and creaming stability.
Results: It was possible to form stable nanoemulsions when using MCT oil but not corn oil as an oil phase. This result can be attributed to differences in oil viscosity or abilities to form and break down a bicontinuous microemulsion, which is a precursor of nanoemulsion. Of nanoemulsions prepared with various mass combinations of corn oil and MCT oil, nanoemulsions formed with ≤20% corn oil had fine droplets (~200 nm) with narrow distribution, and they were relatively stable against creaming during storage for 1 month.
Conclusion: This study demonstrates that the inability of corn oil to form nanoemulsions by SE could be improved by addition of MCT oil, thereby allowing preparation of a nanoemulsion-based delivery system using SE approach for a functional ingredient dissolved in corn oil.
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KEYWORD
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spontaneous emulsification, nanoemulsion, corn oil, MCT oil, bicontinuous microemulsion
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