Influence of Lavander Essential Oil Addition on Passion Fruit Oil Nanoemulsions: Stability and In vivo Study

Abstract

Nanoemulsions present droplets between 20 to 500 nm. It can be obtained by high-energy or low-energy methods. The aim of this study was to evaluate the influence of Lavander Essential Oil (LEO) in the formation of Passion Fruit Oil nanoemulsions, water and a blend of nonionic surfactants. The results show a reduction in droplet size with the addition of LEO, which can be explained by the possibility of essential oil molecules to penetrate into the interface and change their properties.

In Vitro and In Vivo Evaluation of Nanoemulsion Containing Vegetable Extracts

“…These results indicate the presence of signs of instability in the system with increasing temperature (45 ± 5 • C). These results corroborate to the results of [3] in the development of passion fruit and lavender oil nanoemulsions.…”

“…These results corroborate to the results of [3] in the development of passion fruit and lavender oil nanoemulsions. presence of signs of instability in the system with increasing temperature (45 ± 5 °C).…”

“…The aqueous and oil phases were heated separately at 75 ± 2 • C. Then, the aqueous phase was added slowly over to the oily phase containing surfactants, and constant stirring (600 rpm) (Mod-Fisaton mechanical stirrer-713, Fisaton, São Paulo, SP, Brasil) until mixture reaches room temperature (25 ± 2 • C) [3].…”

Nanoemulsions as Carriers for Natural Antioxidants: Formulation Development and Optimisation

“…Several other studies concluded that VE acetate can act as an additional surfactant due to its ability to position at the oil-water interface. It was observed that it can decrease droplet size of the nanoemulsions and improve their physical stability (Gledovic et al 2020, Rocha-Filho et al, 2014Teo et al, 2010). For example, in the latter study, VE acetate and Pluronic F-68 were found to co-stabilize the formulations and nanoemulsions with droplet size ~ 94 nm, physically stable for 4 weeks at > 45˚C were obtained.…”

“…However, when using higher amounts of surfactants, the formed micelles can sometimes facilitate the migration of smaller oil droplets to the larger ones (Ostwald ripening), or an excess of surfactant may alter the properties of the interfacial layer, thereby enhancing coalescence (Chuesiang et al, 2018). Lipophilic non-ionic surfactants Span 80 (Sorbitan monooleate) and Span 20 (Sorbitan monolaurate) are also commonly used to decrease the HLB value of the Tween-Span mixture and to match it with the HLB of natural oils, leading to a decrease in droplet size and an increase in physical and/or chemical stability (Chong et al, 2018;Zhong et al, 2017;Rocha-Filho et al, 2014). However, looking at the available data presented in Table 4.1, it can be concluded that lecithin and Spans, without additional stabilisers, were not particularly effective at inhibiting chemical instability at elevated temperatures.…”