Improvement of physical stability properties of kenaf (Hibiscus cannabinus L.) seed oil-in-water nanoemulsions
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- 作者：Ai Mun Cheonga ; Khang Wei Tanb ; Chin Ping Tanc ; Kar Lin Nyama ; nyamkl@ucsiuniversity.edu.my" class="auth_mail" title="E-mail the corresponding author
- 关键词：SC ; sodium caseinate ; GA ; gum Arabic ; T20 ; Tween 20 ; PDI ; polydispersity index
- 刊名：Industrial Crops & Products
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：80
- 期：Complete
- 页码：77-85
- 全文大小：1758 K
文摘
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Physical stability of kenaf seed oil-in-water nanoemulsion was improved by optimising three-component emulsifier mixtures that produced using high pressure homogeniser.
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The optimum proportions of emulsifier mixture obtained was 64.9% (w/w) SC, 6.4% (w/w) GA, and 28.7% (w/w) T20.
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The optimum ternary emulsifier mixtures showed a good synergistic stabilising effect.
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The optimised formulation was stable at both chill (4 °C) and room temperature (25 °C) over 1 month of evaluation.