2018
DOI: 10.1039/c7cp07626f
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Nanoemulsions stabilized by non-ionic surfactants: stability and degradation mechanisms

Abstract: The prevailing opinion in the literature is that the main mechanism of O/W nanoemulsion degradation is Ostwald ripening. Nevertheless, the experimental rates of Ostwald ripening are usually several orders of magnitude higher than the theoretical values. This suggests that other mechanisms, such as coalescence, flocculation and subsequent creaming, significantly influence nanoemulsion breakdown. We investigated O/W nanoemulsions stabilized by Brij 30 or by a mixture of Tween 80 and Span 80 and with liquid paraf… Show more

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Cited by 73 publications
(37 citation statements)
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“…Ostwald ripening is dependent on the oil phase fraction in the nanoemulsion system. The coarsening mechanism in nanoemulsion stabilized with Brij 30 or mixture of Span 80 and Tween-80 has explained that Ostwald ripening is the main cause of coarsening phenomenon in nanoemulsion with low oil phase fraction which up to 0.05 [102].…”
Section: Morphology and Stability Studymentioning
confidence: 99%
“…Ostwald ripening is dependent on the oil phase fraction in the nanoemulsion system. The coarsening mechanism in nanoemulsion stabilized with Brij 30 or mixture of Span 80 and Tween-80 has explained that Ostwald ripening is the main cause of coarsening phenomenon in nanoemulsion with low oil phase fraction which up to 0.05 [102].…”
Section: Morphology and Stability Studymentioning
confidence: 99%
“…The highest PDI of 0.487, although arguably monodisperse for batch F4, is bimodal ( Figure 9 ). The droplet size distribution of F4 could be attributed to the high Span ® 20 content due to a shift in HLB for these surfactant mixtures and the effect to thermodynamic stability [ 51 ]. A general decrease in the ZP was observed as the proportion of ethanol used was increased for batches F1 to F3 suggesting that the composition of F1, F2 and F3 would produce stable nanoemulsions over the long term.…”
Section: Resultsmentioning
confidence: 99%
“…When the particle size distribution is polymodal, i.e with a Polydispersity Index (PI) greater than 0.3, nano-emulsions are susceptible to Ostwald ripening degradation. The mechanism of instability is through the chemical potential difference between smaller droplets and larger droplets caused by mass transport between them, and can cause degradation by coalescence or flocculation [45, 46]. Polydispersity index of morphotype A and B nano-emulsions demonstrated uniform particle size and monomodal distribution, thus is stable against Ostwald ripening [47, 48].…”
Section: Resultsmentioning
confidence: 99%