A study to formulate the synthesis and characterization of mixed fruit juice nanoemulsion

Abstract

An advanced mode of drug delivery system will overcome the major drawbacks associated with conventional drug delivery systems. Nanoemulsions are clear, thermodynamically stable mixtures of oil, water, surfactant and co-surfactant. These are the oil-in-water type of emulsions with the average droplet size ranging from 5 nm to 100 nm. Nanoemulsions are thermodynamically stable transparent or translucent dispersions of oil and water stabilized by an interfacial film of surfactant and co-surfactant molecules having a droplet size of less than 100 nm. Parameter that are to be used for its characterization include droplet size analysis, viscosity determination, pH, zeta potential, Morphology by Scanning electron microscopy and thermal stability. Fruits extract of Coccinia grandis, Punica granatum and Phyllanthus emblica Nano emulsion were prepared in the ratio of VCO oil:water:surfactant- 32:36:32 (%w/w). The analyzed particle size of the diluted Nano emulsion droplet was 32.67 nm and the poly dispersity index of the droplet size was 1.000. The zeta potential was -15.5mV. The pH value of the freshly formulated Nano emulsion was 6.1 at 250C. All the characterization parameters of mixed fruit juice nanoemulsion were found to be within the standard limits.