← 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
Download PDFAnalyze on Scholarcy
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
Oil-in-water nanoemulsions for pesticide formulations.
L. Wang (2007)
Electrokinetic Behavior of Palm Oil Emulsions in Dilute Electrolyte Solutions.
Nano-Emulsion Production by Sonication and Microfluidization—A Comparison
Seid Mahdi Jafari (2006)
Ostwald ripening in emulsions: estimation of solution thermodynamics of the disperse phase.
P. Taylor (2003)
Production of sub-micron emulsions by ultrasound and microfluidization techniques
S. Jafari (2007)
The kinetics of precipitation from supersaturated solid solutions
I. M. Lifshitz (1961)
Emulsification characteristics of three- and two-phase emulsions prepared by the ultrasonic emulsification method
Cherng-Yuan Lin (2006)
Microencapsulation by Spray Drying: Influence of Emulsion Size on the Retention of Volatile Compounds
A. Soottitantawat (2003)
Ostwald ripening of water-in-hydrocarbon emulsions.
J. Jiao (2003)
Formation and stability of nano-emulsions in mixed nonionic surfactant systems
A. Forgiarini (2001)
The effect of the ζ potential on the stability of a non-polar oil-in-water emulsion
J. Stachurski (1996)
Theorie der Alterung von Niederschlägen durch Umlösen (Ostwald-Reifung)
C. Wagner (1961)
The influence of phospholipids and food proteins on the size and stability of model sub-micron emulsions
J. V. Henry (2010)
Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion
H. Mirhosseini (2007)
Formation and stability of new palm-based nanoemulsions
M. Basri (2008)
Nanoemulsions: a new vehicle for skincare products.
O. Sonneville-Aubrun (2004)
Minimising oil droplet size using ultrasonic emulsification.
T. Leong (2009)
The influence of surfactant mixing ratio on nano-emulsion formation by the pit method.
P. Izquierdo (2005)
? ? ? ? f ? ? ? ? ?
A. ADoefaa (2003)
The Effect of the zeta Potential on the Stability of a Non-Polar Oil-in-Water Emulsion
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)
Emulsification by ultrasound: drop size distribution and stability.
B. Abismaı̈l (1999)
Modeling of particle size distribution of sonicated coconut milk emulsion: Effect of emulsifiers and sonication time
S. Jena (2006)
Ostwald ripening in emulsions
P. Taylor (1998)
Formation and stability of paraffin oil-in-water nano-emulsions prepared by the emulsion inversion point method.
W. Liu (2006)
Mechanism-based in vitro screening of potential cancer chemopreventive agents.
C. Gerhäuser (2003)
Flavour encapsulation and controlled release – a review
A. Madene (2006)
The use of ultrasonics for nanoemulsion preparation
S. E. Kentish (2008)
C. Solans (2005)
Degradation of kinetically-stable o/w emulsions.
I. Capek (2004)
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)
Formation and stability of nano-emulsions.
T. Tadros (2004)
This paper is referenced by
Improving the antimicrobial activity of d-limonene using a novel organogel-based nanoemulsion
Mohamed Reda Zahi (2015)
Elaboration and characterization of O/W cinnamon (Cinnamomum zeylanicum) and black pepper (Piper nigrum) emulsions
M. Jiménez (2017)
Effective Droplet Size Reduction and Excellent Stability of Limonene Nanoemulsion Formed by High-Pressure Homogenizer
Marcel Jonathan Hidajat (2020)
Nutraceutical compounds encapsulated by extrusion–spheronization
T. T. L. Nguyen (2017)
Transdermal nanoemulsions of Foeniculum vulgare Mill. essential oil: Preparation, characterization and evaluation of antidiabetic potential
D. Mostafa (2015)
Improvement of storage quality of strawberries by pullulan coatings incorporated with cinnamon essential oil nanoemulsion
Y. Chu (2020)
Formulation development and optimization of palm kernel oil esters-based nanoemulsions containing sodium diclofenac
M. Rezaee (2014)
Nanoemulsions in Food Science and Nutrition
S. Sen (2016)
Ultrasonically tailored, chemically engineered and "QbD" enabled fabrication of agomelatine nanoemulsion; optimization, characterization, ex-vivo permeation and stability study.
S. Ahmed (2018)
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)
Food Nanoemulsions: Stability, Benefits and Applications
N. DasGupta (2018)
Antimicrobial activity of nanoemulsions containing essential oils and high methoxyl pectin during long-term storage
M. I. Guerra-Rosas (2017)
Nano-emulsification of orange peel essential oil using sonication and native gums
A. M. Hashtjin (2015)
Optimization of ultrasonic emulsification conditions for the production of orange peel essential oil nanoemulsions
A. M. Hashtjin (2014)
An Overview of Food Emulsions: Description, Classification and Recent Potential Applications
M. Serdaroǧlu (2015)
Oral pellets loaded with nanoemulsions
T. T. L. Nguyen (2017)
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)
Nanoemulsion technology for delivery of nutraceuticals and functional-food ingredients.
L. Sanguansri (2013)
Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity.
V. Ghosh (2013)
Preparation and Characterization of Water-Based Nano-Perfumes
Małgorzata Miastkowska (2018)
Ultrasonic Production of Nano-emulsions for Bioactive Delivery in Drug and Food Applications
T. Leong (2018)
Nano-emulsification improves physical properties and bioactivities of litsea cubeba essential oil
Yanbo Wang (2020)
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)
Preparation, characterizations and antibacterial activity of different nanoemulsions incorporating monoterpenes: in vitro and in vivo studies
Mona Abdelrasoul (2020)
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)
Ultrasonication techniques used for the preparation of novel Eugenol-Nanoemulsion in the treatment of wounds healings and anti-inflammatory
N. Ahmad (2018)
An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions
Shabbar Abbas (2013)
Preparation and characterizations of essential oil and monoterpene nanoemulsions and acaricidal activity against two-spotted spider mite (Tetranychus urticae Koch)
M. Badawy (2018)
Comparison of process parameter optimization using different designs in nanoemulsion-based formulation for transdermal delivery of fullerene
C. L. Ngan (2014)
Effects of storage conditions on the physical stability of d-limonene nanoemulsion
Po-Hsien Li (2016)
Development of eco-friendly submicron emulsions stabilized by a bio-derived gum.
L. M. Pérez-Mosqueda (2014)See more