Abstract
The instability of nanoemulsions were mainly due to Ostwald ripening. The droplet charge was influenced by the stability of nanoemulsions significantly. In this work, the properties of the shea butter oil-loaded nanoemulsions were investigated in detail with the addition of cationic surfactants (cetyl trimethyl ammonium chloride, 1631; octadecyl trimethyl ammonium chloride, 1831), anionic surfactants (alcohol ethoxysulfate, AES; dodecyl phosphate ester sodium salt, MAP), and zwitterionic surfactants (cocoamidopropyl betaine, CAB; dodecyl hydroxysulfobetaine, 20HD). By increasing the concentration of cationic surfactants, the positively charged nanoemulsions were prepared and the smallest droplets were being formed with 0.05% 1831. Upon the addition of anionic surfactants, a more negative value was obtained and the smallest droplets were being formed with 0.1% AES. The ionic surfactants by increasing the electrostatic interactions between droplets and incorporation into the oil phase improved the stability of the nanoemulsions via lowering the Ostwald ripening rate, and especially improved the high temperature stability. By increasing the concentration of zwitterionic surfactants, a less negative zeta potential was observed and the stability of the nanoemulsions did not improve. The results proved that the electrosteric repulsion had an appreciable impact on the stability of the nanoemulsions.
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