Title: Properties of the nanoemulsions with seed oils

Authors: Ya.O. Ivanova; M.M. Kostromicheva; K.L. Voronina; M.Yu. Koroleva

Addresses: Department of Nanomaterials and Nanotechnology Mendeleev, University of Chemical Technology, Miusskaya Sq., 9, Moscow, 125047, Russia ' Department of Nanomaterials and Nanotechnology Mendeleev, University of Chemical Technology, Miusskaya Sq., 9, Moscow, 125047, Russia ' Department of Nanomaterials and Nanotechnology Mendeleev, University of Chemical Technology, Miusskaya Sq., 9, Moscow, 125047, Russia ' Department of Nanomaterials and Nanotechnology Mendeleev, University of Chemical Technology, Miusskaya Sq., 9, Moscow, 125047, Russia

Abstract: Seed oils contain a significant amount of biologically active substances; however, their use in medicine, cosmetics and the food industry is limited because of low solubility in water and high volatility. In this work, stable O/W nanoemulsions with oils and a mixture of surfactants Tween 60 and Span 60 were produced. Mean droplet diameter in nanoemulsion with mustard oil was ~18 nm, almond oil ~25 nm, grapeseed oil ~35 nm, and sunflower oil ~40 nm. All nanoemulsions were stable for more than 30 days. The most stable was nanoemulsion with mustard oil; no phase separation was observed during this period of time.

Keywords: nanoemulsions; temperature phase inversion method; grapeseed oil; almond oil; sunflower oil; mustard oil.

DOI: 10.1504/IJNT.2024.136502

International Journal of Nanotechnology, 2024 Vol.21 No.1/2, pp.49 - 58

Published online: 05 Feb 2024 *

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