Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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A study on the formation and Ostwald ripening stability of nanoemulsion with various emulsifiers

유화제 종류에 따른 nanoemulsion의 형성과 Ostwald ripening에 관한 연구

  • Park, Eun-Jeong (Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University) ;
  • Lee, Eui-Seok (Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University) ;
  • Hong, Soon-Taek (Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University)
  • 박은정 (충남대학교 농업생명과학대학 식품공학과) ;
  • 이의석 (충남대학교 농업생명과학대학 식품공학과) ;
  • 홍순택 (충남대학교 농업생명과학대학 식품공학과)
  • Received : 2015.08.14
  • Accepted : 2015.09.19
  • Published : 2015.09.30
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Abstract

This study aimed to investigate the effect of various emulsifiers on the formation of nanoemulsions and their stability properties. MCT (medium chain triglyceride) nanoemulsions were prepared (10 wt% oil, 10 wt% emulsifiers, 20 mM bis-tris, pH 7) with emulsifier such as Tween 20 (Polyoxyethylene(20) sorbitan monolaurate), Almax 3800 (Sorbitan monooleate), soy lecithin, and SSL (sodium stearoyl lactylate) and changes in fat globule size with respect to storage period and stability properties by Turbiscan were investigated. In case of control nanoemulsion with 10 wt% Tween 20, the initial fat globule size was 89.0 nm and 113.4 nm after 28 day of storage and this large increase (ca. 24 nm) was thought to be caused by Ostwald ripening. When Tween 20 was partially replaced with Almax 3800, lecithin and SSL in nanoemulsions, their physicochemical properties (i.e., fat globule size and stability) were changed accordingly. In general, the intial fat globule size was decreased with increasing the concentration of the emulsifiers and the stability against Ostwald ripening increased. The most stable nanoemulsions against Ostwald ripening could be prepared with emulsifiers of Tween 20 and Almax 3800 or lecithin in the ratio of 6:4 (wt%), which was verified with Ostwald ripening rate (${\omega}$). In addition, the emulsion stability by Turbiscan was observed to be consistent with results of changes in fat globule size with storage period.

Keywords

References

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