Abstract
ABSTRACTThe effect of formulation parameters namely oil type, emulsifier type and concentration was assessed on various properties of the nanoemulsions. All nanoemulsions yielded droplets with a desirable size ranged from 38.5 to 127.9 nm. The findings showed that emulsifier type had significant effects on the physicochemical properties of emulsions. Emulsifier concentration had a negative correlation with droplet diameter, turbidity and positive correlation with polydispersity index, viscosity and creaming stability. Nanoemulsions prepared from pomegranate seed oil were different from that of two other oils in droplet size, viscosity, creaming and turbidity because of its higher intrinsic viscosity and degree of unsaturation.
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