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pp.536-545
This study aimed to investigate the effect of various emulsifiers on the formation of nanoemulsions and their stability properties. MCT (medium chain triglyceride) nanoemulsions were prepared (10 wt% oil, 10 wt% emulsifiers, 20 mM bis-tris, pH 7) with emulsifier such as Tween 20 (Polyoxyethylene(20) sorbitan monolaurate), Almax 3800 (Sorbitan monooleate), soy lecithin, and SSL (sodium stearoyl lactylate) and changes in fat globule size with respect to storage period and stability properties by Turbiscan were investigated. In case of control nanoemulsion with 10 wt% Tween 20, the initial fat globule size was 89.0 nm and 113.4 nm after 28 day of storage and this large increase (ca. 24 nm) was thought to be caused by Ostwald ripening. When Tween 20 was partially replaced with Almax 3800, lecithin and SSL in nanoemulsions, their physicochemical properties (i.e., fat globule size and stability) were changed accordingly. In general, the intial fat globule size was decreased with increasing the concentration of the emulsifiers and the stability against Ostwald ripening increased. The most stable nanoemulsions against Ostwald ripening could be prepared with emulsifiers of Tween 20 and Almax 3800 or lecithin in the ratio of 6:4 (wt%), which was verified with Ostwald ripening rate (ω). In addition, the emulsion stability by Turbiscan was observed to be consistent with results of changes in fat globule size with storage period.
