Online citations, reference lists, and bibliographies.
← Back to Search

Process Optimization And Stability Of D-limonene-in-water Nanoemulsions Prepared By Ultrasonic Emulsification Using Response Surface Methodology.

Po-Hsien Li, B. Chiang
Published 2012 · Materials Science, Medicine

Cite This
Download PDF
Analyze on Scholarcy
Share
D-limonene in water nanoemulsion was prepared by ultrasonic emulsification using mixed surfactants of sorbitane trioleate and polyoxyethylene (20) oleyl ether. Investigation using response surface methodology revealed that 10% d-limonene nanoemulsions formed at S0 ratio (D-limonene concentration to mixed surfactant concentration) 0.6-0.7 and applied power 18 W for 120 s had droplet size below 100 nm. The zeta potential of the nanoemulsion was approximately -20 mV at original pH 6.4, closed to zero around pH 4.0, and around -30 mV at pH 12.0. The main destabilization mechanism of the systems is Ostwald ripening. The ripening rate at 25 °C (0.39 m3 s(-1)×10(29)) was lower than that at 4 °C (1.44 m3 s(-1)×10(29)), which was in agreement with the Lifshitz-Slezov-Wagner (LSW) theory. Despite of Ostwald ripening, the droplet size of d-limonene nanoemulsion remained stable after 8 weeks of storage.
This paper references
10.1016/J.JCIS.2007.04.079
Oil-in-water nanoemulsions for pesticide formulations.
L. Wang (2007)
10.1006/JCIS.1999.6248
Electrokinetic Behavior of Palm Oil Emulsions in Dilute Electrolyte Solutions.
Ho (1999)
10.1080/10942910600596464
Nano-Emulsion Production by Sonication and Microfluidization—A Comparison
Seid Mahdi Jafari (2006)
10.1016/S0001-8686(03)00113-1
Ostwald ripening in emulsions: estimation of solution thermodynamics of the disperse phase.
P. Taylor (2003)
10.1016/J.JFOODENG.2007.03.007
Production of sub-micron emulsions by ultrasound and microfluidization techniques
S. Jafari (2007)
10.1016/0022-3697(61)90054-3
The kinetics of precipitation from supersaturated solid solutions
I. M. Lifshitz (1961)
10.1016/J.FUPROC.2005.08.014
Emulsification characteristics of three- and two-phase emulsions prepared by the ultrasonic emulsification method
Cherng-Yuan Lin (2006)
10.1111/J.1365-2621.2003.TB05756.X
Microencapsulation by Spray Drying: Influence of Emulsion Size on the Retention of Volatile Compounds
A. Soottitantawat (2003)
10.1016/S0021-9797(03)00276-5
Ostwald ripening of water-in-hydrocarbon emulsions.
J. Jiao (2003)
10.1007/3-540-45725-9_42
Formation and stability of nano-emulsions in mixed nonionic surfactant systems
A. Forgiarini (2001)
10.1006/JCIS.1996.0637
The effect of the ζ potential on the stability of a non-polar oil-in-water emulsion
J. Stachurski (1996)
10.1002/BBPC.19610650704
Theorie der Alterung von Niederschlägen durch Umlösen (Ostwald-Reifung)
C. Wagner (1961)
10.1016/J.FOODHYD.2009.08.006
The influence of phospholipids and food proteins on the size and stability of model sub-micron emulsions
J. V. Henry (2010)
10.1016/J.FOODCHEM.2007.04.039
Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion
H. Mirhosseini (2007)
10.1016/J.JBIOTEC.2008.07.311
Formation and stability of new palm-based nanoemulsions
M. Basri (2008)
10.1016/J.CIS.2003.10.026
Nanoemulsions: a new vehicle for skincare products.
O. Sonneville-Aubrun (2004)
10.1016/j.ultsonch.2009.02.008
Minimising oil droplet size using ultrasonic emulsification.
T. Leong (2009)
10.1016/J.JCIS.2004.10.047
The influence of surfactant mixing ratio on nano-emulsion formation by the pit method.
P. Izquierdo (2005)
10.2307/j.ctvrnfqk1.10
? ? ? ? f ? ? ? ? ?
A. ADoefaa (2003)
The Effect of the zeta Potential on the Stability of a Non-Polar Oil-in-Water Emulsion
Stachurski (1996)
10.1016/J.COLSURFA.2004.02.028
Ultrasound-assisted production of W/O emulsions in liquid surfactant membrane processes
R. Juang (2004)
Emulsification mechanism and storage instabilities of hydrocarbon-in-water sub-micron emulsions stabilised with Tween (20 and 80)
J.V.L. Henry (2009)
10.1016/S1350-4177(98)00027-3
Emulsification by ultrasound: drop size distribution and stability.
B. Abismaı̈l (1999)
10.1016/J.FOODRES.2005.12.005
Modeling of particle size distribution of sonicated coconut milk emulsion: Effect of emulsifiers and sonication time
S. Jena (2006)
10.1016/S0001-8686(98)00035-9
Ostwald ripening in emulsions
P. Taylor (1998)
10.1016/J.JCIS.2006.07.055
Formation and stability of paraffin oil-in-water nano-emulsions prepared by the emulsion inversion point method.
W. Liu (2006)
10.1016/S0027-5107(02)00332-9
Mechanism-based in vitro screening of potential cancer chemopreventive agents.
C. Gerhäuser (2003)
10.1111/J.1365-2621.2005.00980.X
Flavour encapsulation and controlled release – a review
A. Madene (2006)
10.1016/J.IFSET.2007.07.005
The use of ultrasonics for nanoemulsion preparation
S. E. Kentish (2008)
Nano-emulsions
C. Solans (2005)
10.1016/S0001-8686(03)00115-5
Degradation of kinetically-stable o/w emulsions.
I. Capek (2004)
10.1016/j.jcis.2009.05.077
Emulsification mechanism and storage instabilities of hydrocarbon-in-water sub-micron emulsions stabilised with Tweens (20 and 80), Brij 96v and sucrose monoesters.
J. V. Henry (2009)
10.1016/J.CIS.2003.10.023
Formation and stability of nano-emulsions.
T. Tadros (2004)



This paper is referenced by
10.1016/J.FOODCONT.2014.10.001
Improving the antimicrobial activity of d-limonene using a novel organogel-based nanoemulsion
Mohamed Reda Zahi (2015)
10.1016/J.FOODHYD.2017.11.037
Elaboration and characterization of O/W cinnamon (Cinnamomum zeylanicum) and black pepper (Piper nigrum) emulsions
M. Jiménez (2017)
10.3390/colloids4010005
Effective Droplet Size Reduction and Excellent Stability of Limonene Nanoemulsion Formed by High-Pressure Homogenizer
Marcel Jonathan Hidajat (2020)
10.1002/9781119227625.CH9
Nutraceutical compounds encapsulated by extrusion–spheronization
T. T. L. Nguyen (2017)
10.1016/J.JDDST.2015.06.021
Transdermal nanoemulsions of Foeniculum vulgare Mill. essential oil: Preparation, characterization and evaluation of antidiabetic potential
D. Mostafa (2015)
10.1016/j.lwt.2020.109054
Improvement of storage quality of strawberries by pullulan coatings incorporated with cinnamon essential oil nanoemulsion
Y. Chu (2020)
10.2147/IJN.S49616
Formulation development and optimization of palm kernel oil esters-based nanoemulsions containing sodium diclofenac
M. Rezaee (2014)
10.1201/9781315370859-8
Nanoemulsions in Food Science and Nutrition
S. Sen (2016)
10.1016/j.ultsonch.2017.09.042
Ultrasonically tailored, chemically engineered and "QbD" enabled fabrication of agomelatine nanoemulsion; optimization, characterization, ex-vivo permeation and stability study.
S. Ahmed (2018)
10.1007/s10876-019-01651-3
Response Surface Methodology Optimization of Mono-dispersed MgO Nanoparticles Fabricated by Ultrasonic-Assisted Sol–Gel Method for Outstanding Antimicrobial and Antibiofilm Activities
Chiew Wong (2019)
10.1007/978-981-10-6986-4_2
Food Nanoemulsions: Stability, Benefits and Applications
N. DasGupta (2018)
10.1016/J.FOODCONT.2017.02.008
Antimicrobial activity of nanoemulsions containing essential oils and high methoxyl pectin during long-term storage
M. I. Guerra-Rosas (2017)
10.1016/J.FOODHYD.2014.08.017
Nano-emulsification of orange peel essential oil using sonication and native gums
A. M. Hashtjin (2015)
10.1007/s13197-014-1322-x
Optimization of ultrasonic emulsification conditions for the production of orange peel essential oil nanoemulsions
A. M. Hashtjin (2014)
10.24925/TURJAF.V3I6.430-438.336
An Overview of Food Emulsions: Description, Classification and Recent Potential Applications
M. Serdaroǧlu (2015)
10.1016/B978-0-323-47720-8.00009-2
Oral pellets loaded with nanoemulsions
T. T. L. Nguyen (2017)
10.1016/j.ecoenv.2017.04.041
Natural herbicide activity of Satureja hortensis L. essential oil nanoemulsion on the seed germination and morphophysiological features of two important weed species.
H. Hazrati (2017)
10.1002/9781118451915.CH38
Nanoemulsion technology for delivery of nutraceuticals and functional-food ingredients.
L. Sanguansri (2013)
10.1016/j.ultsonch.2012.08.010
Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity.
V. Ghosh (2013)
10.3390/nano8120981
Preparation and Characterization of Water-Based Nano-Perfumes
Małgorzata Miastkowska (2018)
10.1007/978-3-319-73491-0
Ultrasonic Production of Nano-emulsions for Bioactive Delivery in Drug and Food Applications
T. Leong (2018)
10.1016/j.lwt.2020.110361
Nano-emulsification improves physical properties and bioactivities of litsea cubeba essential oil
Yanbo Wang (2020)
10.1088/1755-1315/292/1/012025
Nano-Emulsion and Nano-Encapsulation of Fruit Flavor: Review
A. Suyanto (2019)
APPLICATION OF PLANT BASED EDIBLE COATINGS FOR MAINTAINING POST HARVEST QUALITY AND EXTENDING SHELF LIFE OF STRAWBERRIES
R. Dhital (2018)
10.1080/03235408.2020.1744977
Preparation, characterizations and antibacterial activity of different nanoemulsions incorporating monoterpenes: in vitro and in vivo studies
Mona Abdelrasoul (2020)
10.1016/j.ijpharm.2019.118952
Formation of stable nanoemulsions by ultrasound-assisted two-step emulsification process for topical drug delivery: effect of oil phase composition and surfactant concentration and loratadine as ripening inhibitor.
Omar Sarheed (2019)
10.1016/J.JDDST.2018.06.003
Ultrasonication techniques used for the preparation of novel Eugenol-Nanoemulsion in the treatment of wounds healings and anti-inflammatory
N. Ahmad (2018)
10.1007/s12393-013-9066-3
An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions
Shabbar Abbas (2013)
10.1080/01647954.2018.1523225
Preparation and characterizations of essential oil and monoterpene nanoemulsions and acaricidal activity against two-spotted spider mite (Tetranychus urticae Koch)
M. Badawy (2018)
10.2147/IJN.S65689
Comparison of process parameter optimization using different designs in nanoemulsion-based formulation for transdermal delivery of fullerene
C. L. Ngan (2014)
10.1016/J.FOODHYD.2015.01.031
Effects of storage conditions on the physical stability of d-limonene nanoemulsion
Po-Hsien Li (2016)
10.1016/j.colsurfb.2014.10.022
Development of eco-friendly submicron emulsions stabilized by a bio-derived gum.
L. M. Pérez-Mosqueda (2014)
See more
Semantic Scholar Logo Some data provided by SemanticScholar