Preparation of D-limonene Oil-in-Water Nanoemulsion from an Optimum Formulation

Yang, Jiang; Jiang, Wei; Guan, Baoshan; Qiu, Xiaohui; Lü, Yongjun

doi:10.5650/jos.ess14041

Cited by 7 publications

(3 citation statements)

References 26 publications

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“…The formation of a bicontinuous microemulsion at certain surfactant-oil-water ratios is believed to be a precursor for the formation of oil-in-water emulsions containing ultrafine droplets (Komaiko & McClements, 2016;Wang, Mutch, Eastoe, Heenan, & Dong, 2008;Wang et al, 2009). The formation of small droplets by the spontaneous emulsification method may therefore be due to the creation of a bicontinuous microemulsion at the boundary between the oil and aqueous phases when the surfactant-oil mixture is added to the aqueous phase (Yang, Jiang, Guan, Qiu, & Lu, 2014). This microemulsion is a thermodynamically stable isotropic liquid that contains some small lipid domains surrounded by surfactant molecules (Lee, Morrison, Frethem, Zasadzinski, & McCormick, 2014).…”

Section: Influence Of Oil Composition and Surfactant Type On Formatiomentioning

confidence: 99%

Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification

Saberi

Yuan

McClements

2016

Food Research International

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Food-grade emulsions can be fabricated using simple and inexpensive low-energy homogenization methods. In this study, we examined the influence of surfactant type (Tween 40, 60, and 80), oil phase composition (limonene-to-medium chain triglyceride ratio), and temperature (25 to 95°C) on the formation and stability of flavor oil-in-water emulsions (10wt% oil, 15wt% surfactant, pH3) fabricated using spontaneous emulsification. Transparent emulsion-based delivery systems containing ultrafine droplets (d<40nm) could be formed at room temperature at certain limonene contents for all three surfactants. When these emulsions were heated and then cooled, appreciable droplet growth occurred at lower limonene levels (<60% limonene) leading to cloudiness, but ultrafine droplets were still present at higher limonene concentrations (80% limonene) leading to optical clarity. These results were attributed to the influence of oil phase composition and surfactant type on the phase inversion behavior of the surfactant-oil-water systems.

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Section: Influence Of Oil Composition and Surfactant Type On Formatiomentioning

confidence: 99%

Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification

Saberi

Yuan

McClements

2016

Food Research International

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“…SEM is suitable for observing surface morphology, while TEM is suitable for observing internal structure [ 90 , 91 ]. Although optical microscopy has relatively lower resolution, it can measure the particle size of microemulsions with larger diameters or irregular shapes through image analysis software [ 92 ].…”

Section: Research On the Introduction Types And Formation Mechanisms ...mentioning

confidence: 99%

Advance of Microemulsion and Application for Enhanced Oil Recovery

Leng,

Guan,

Liu

et al. 2024

Nanomaterials

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With the ongoing advancement in oil exploration, microemulsion, as an innovative oil displacement method, has garnered considerable attention owing to its exceptional physicochemical properties in enhancing crude oil recovery. As such, this study initially delineates the fundamental concepts, classifications, formation mechanisms, advantages, and preparation methodologies of microemulsions. Subsequently, it introduces the selection criteria for microemulsion components, followed by an elucidation of the characterization methods for microemulsions based on these criteria. Furthermore, it examines the factors influencing the efficacy of microemulsions in enhancing oil recovery through two distinct methods, along with the effects of various formulation microemulsions under laboratory and oilfield conditions. Additionally, it outlines prospects, challenges, and future development trends pertaining to microemulsions.

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“…Nanoemulsion is a thermodynamical and unstable system that tends to breakdown over time (Jiang et al 2014). Flavor nanoemulsions are always associated with Ostwald ripening due to the Laplace's Law effect, which is the main reason that affects the stability of the nanoemulsions (Gong and Zhu 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of olive oil on the preparation of nanoemulsions and its effect on aroma release

Ren

Dong²,

Hou

et al. 2018

J Food Sci Technol

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The present study focused on the effect of olive oil on Ostwald ripening of flavor nanoemulsions. The release of the aroma compounds from the nanoemulsion system was also investigated. The results showed that the droplets size of the nanoemulsions decreased sharply first and then kept stable with the increase of Tween 80. The optimum surfactant/cosurfactant (Km) ratio was determined at 7:1. The average particle size of nanoemulsion was 39.22 nm. The polydispersity index (PDI) was 0.242 nm, and the particle size distribution was in the range of 20-150 nm at the optimum Km. The stability of the nanoemulsions was improved after the addition of olive oil, and it increased noticeably with the increase of olive oil. The addition of olive oil could help to stabilize the emulsions and hamper Ostwald ripening. All the 11 aroma compounds in the nanoemulsions were detected after 24-h storage. While only 5 aroma compounds were found after 48-h storage, and α-pinene and β-myrcene were the only two aroma compounds detected after 72-h storage with low contents of 1.41 and 0.5 mg/L. The addition of olive oil inhibited the release of the aroma compounds from the nanoemulsion system. The released ethyl acetate was reduced by 48% after the addition of 10% olive oil. Significant decrease on the release of α-pinene and nonanal was observed after the addition of 3% olive oil. And the decrease was also observed on the release of β-myrcene, D-limonene, α-terpineol, decanal and eugenol when the olive oil content was ≥ 5%. However, benzyl alcohol, β-ionone and 1-octanol showed no significant changes with the increase of olive oil. This indicated that the addition of olive oil could provide greater retention of the aroma compounds in the nanoemulsions.

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Preparation of D-limonene Oil-in-Water Nanoemulsion from an Optimum Formulation

Cited by 7 publications

References 26 publications

Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification

Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification

Advance of Microemulsion and Application for Enhanced Oil Recovery

Effect of olive oil on the preparation of nanoemulsions and its effect on aroma release

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