Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures
Kenaf (Hibiscus cannabinus L.) seed oil has been proven for its multi-pharmacological benefits; however, its poor water solubility and stability have limited its industrial applications. This study was aimed to further improve the stability of pre-developed kenaf seed oil-in-water nanoemulsions by u...
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| Format: | Article |
| Language: | English |
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SAGE Publications
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72561/ http://psasir.upm.edu.my/id/eprint/72561/1/Emulsifying%20conditions%20.pdf |
| _version_ | 1848857148500475904 |
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| author | Cheong, Ai Mun Tan, Chin Ping Nyam, Kar Lin |
| author_facet | Cheong, Ai Mun Tan, Chin Ping Nyam, Kar Lin |
| author_sort | Cheong, Ai Mun |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Kenaf (Hibiscus cannabinus L.) seed oil has been proven for its multi-pharmacological benefits; however, its poor water solubility and stability have limited its industrial applications. This study was aimed to further improve the stability of pre-developed kenaf seed oil-in-water nanoemulsions by using food-grade ternary emulsifiers. The effects of emulsifier concentration (1, 5, 10, 15% w/w), homogenisation pressure (16,000, 22,000, 28,000 psi), and homogenisation cycles (three, four, five cycles) were studied to produce high stability of kenaf seed oil-in-water nanoemulsions using high pressure homogeniser. Generally, results showed that the emulsifier concentration and homogenisation conditions had great effect (p < 0.05) on the particle sizes, polydispersity index and hence the physical stability of nanoemulsions. Homogenisation parameters at 28,000 psi for three cycles produced the most stable homogeneous nanoemulsions that were below 130 nm, below 0.16, and above −40 mV of particle size, polydispersity index, and zeta potential, respectively. Field emission scanning electron microscopy micrograph showed that the optimised nanoemulsions had a good distribution within nano-range. The optimised nanoemulsions were proved to be physically stable for up to six weeks of storage at room temperature. The results from this study also provided valuable information in producing stable kenaf seed oil nanoemulsions for the future application in food and nutraceutical industries. |
| first_indexed | 2025-11-15T11:52:57Z |
| format | Article |
| id | upm-72561 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:52:57Z |
| publishDate | 2018 |
| publisher | SAGE Publications |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-725612020-10-30T06:40:25Z http://psasir.upm.edu.my/id/eprint/72561/ Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures Cheong, Ai Mun Tan, Chin Ping Nyam, Kar Lin Kenaf (Hibiscus cannabinus L.) seed oil has been proven for its multi-pharmacological benefits; however, its poor water solubility and stability have limited its industrial applications. This study was aimed to further improve the stability of pre-developed kenaf seed oil-in-water nanoemulsions by using food-grade ternary emulsifiers. The effects of emulsifier concentration (1, 5, 10, 15% w/w), homogenisation pressure (16,000, 22,000, 28,000 psi), and homogenisation cycles (three, four, five cycles) were studied to produce high stability of kenaf seed oil-in-water nanoemulsions using high pressure homogeniser. Generally, results showed that the emulsifier concentration and homogenisation conditions had great effect (p < 0.05) on the particle sizes, polydispersity index and hence the physical stability of nanoemulsions. Homogenisation parameters at 28,000 psi for three cycles produced the most stable homogeneous nanoemulsions that were below 130 nm, below 0.16, and above −40 mV of particle size, polydispersity index, and zeta potential, respectively. Field emission scanning electron microscopy micrograph showed that the optimised nanoemulsions had a good distribution within nano-range. The optimised nanoemulsions were proved to be physically stable for up to six weeks of storage at room temperature. The results from this study also provided valuable information in producing stable kenaf seed oil nanoemulsions for the future application in food and nutraceutical industries. SAGE Publications 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/72561/1/Emulsifying%20conditions%20.pdf Cheong, Ai Mun and Tan, Chin Ping and Nyam, Kar Lin (2018) Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures. Food Science and Technology International, 24 (5). 404 - 413. ISSN 1082-0132; ESSN: 1532-1738 https://journals.sagepub.com/doi/abs/10.1177/1082013218760882 10.1177/1082013218760882 |
| spellingShingle | Cheong, Ai Mun Tan, Chin Ping Nyam, Kar Lin Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures |
| title | Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures |
| title_full | Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures |
| title_fullStr | Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures |
| title_full_unstemmed | Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures |
| title_short | Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures |
| title_sort | emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures |
| url | http://psasir.upm.edu.my/id/eprint/72561/ http://psasir.upm.edu.my/id/eprint/72561/ http://psasir.upm.edu.my/id/eprint/72561/ http://psasir.upm.edu.my/id/eprint/72561/1/Emulsifying%20conditions%20.pdf |