https://scholars.lib.ntu.edu.tw/handle/123456789/413293
標題: | Process optimization and stability of d-limonene-in-water nanoemulsions prepared by ultrasonic emulsification using response surface methodology | 作者: | Li P.-H. Chiang B.-H. |
關鍵字: | d-limonene;Nanoemulsions;Ostwald ripening;Response surface methodology;Ultrasonic emulsification | 公開日期: | 2012 | 卷: | 19 | 期: | 1 | 起(迄)頁: | 192-197 | 來源出版物: | Ultrasonics Sonochemistry | 摘要: | d-limonene in water nanoemulsion was prepared by ultrasonic emulsification using mixed surfactants of sorbitane trioleate and polyoxyethylene (20) oleyl ether. Investigation using response surface methodology revealed that 10% d-limonene nanoemulsions formed at S0 ratio (d-limonene concentration to mixed surfactant concentration) 0.6-0.7 and applied power 18 W for 120 s had droplet size below 100 nm. The zeta potential of the nanoemulsion was approximately -20 mV at original pH 6.4, closed to zero around pH 4.0, and around -30 mV at pH 12.0. The main destabilization mechanism of the systems is Ostwald ripening. The ripening rate at 25 ¢XC (0.39 m3 s -1 ¡Ñ 1029) was lower than that at 4 ¢XC (1.44 m3 s-1 ¡Ñ 1029), which was in agreement with the Lifshitz-Slezov-Wagner (LSW) theory. Despite of Ostwald ripening, the droplet size of d-limonene nanoemulsion remained stable after 8 weeks of storage. ? 2011 Elsevier B.V. All rights reserved. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413293 | ISSN: | 13504177 | DOI: | 10.1016/j.ultsonch.2011.05.017 |
顯示於: | 食品科技研究所 |
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