FORMULATION AND CHARACTERIZATION OF ULTRASOUND-ASSISTED NANOEMULSIONS CONTAINING PALM OIL (Elaeis guineensis Jacq) IN WATER
Abstract This study aimed to optimize ultrasound-assisted palm oil-in-water nanoemulsions. The influence of hydrophilic-lipophilic balance (HLB), oil and surfactants concentrations, ultrasound intensity and processing time were investigated by means of two experimental designs. Desirability profiles were applied to detect the optimal conditions for preparing the nanoemulsion. Stable nanoemulsions with small droplet size and polydispersity index (PDI) were obtained at an HLB of 6.5, oil and surfactant concentrations of 2.8 wt%, ultrasound intensity of 200 W.cm-2 and processing time of 15 minutes. The nanoemulsion presented stability for 30 days at three different temperatures (4°C, 25°C and 40°C), which makes it suitable for application in the food and cosmetic industries. Ultrasound was shown to be a promising technology to produce nanoemulsions containing palm oil.