Abstract
The purpose of this study is to examine the effect of α-cyclodextrin and surfactant on the MCT nanoemulsion formulation. MCT nanoemulsion was prepared by homogenization method using a homogenizer. The independent variables in the manufacture of nominations were solids content (20%, 30%, and 40%), the mct-wall ratio of 1:3, 1:5, 1:7, and surfactant variation (lecithin; tween 80). Furthermore, testing of chemical components using the GC–MS method, stability, and homogeneity are all part of the preparation's characterization. According to the results, the best MCT nanoemulsion was in formula 10 with a solid content of 30%, a ratio of 1:5, and a capric acid compound content of 2.27% using tween 80 as surfactant. After 3 weeks of storage at 4 °C, the resulting nanoemulsion is relatively stable, with no changes in color, odor, or phase separation, and creates a homogeneous nanoemulsion.
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