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Characterization and Evaluation of Electrolyte Influence on Canola Oil/Water Nano‐Emulsion

2006; Taylor & Francis; Volume: 27; Issue: 7 Linguagem: Inglês

10.1080/01932690600767056

1532-2351

Jacqueline M. Morais, Orlando David Henrique dos Santos, Tatiani Delicato, Pedro Alves da Rocha‐Filho,

Electrohydrodynamics and Fluid Dynamics

Abstract Emulsion stability is controlled by the physicochemical properties of the adsorbed layers formed on the surface of the droplets. Zeta potential and droplet size measured initially and during storage can estimate O/W emulsion stability. The aim of this study was to characterize and evaluate the effects of different hydrolyzable compounds employed in pharmaceutical and cosmetic preparations on the zeta potential and droplet size of canola O/W nano‐emulsions and, consequently, the emulsion stability. The samples containing additives demonstrated significant change in zeta potential, but in spite of that, no macroscopic instability was observed. Yet the droplet size values did not undergo significant change. Keywords: Nano‐emulsionemulsion stabilityelectrolyte influencephysicochemical characterizationzeta potentialdroplet size analysis Acknowledgments This research was supported financially by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior‐Capes (Ministério da Educação e Cultura) and Fundação de Amparo à Pesquisa do Estado de São Paulo‐FAPESP.