The influence of α-cyclodextrin on the stability and fatty acids of medium-chain triglycerides high oil load nanoemulsion

Abstract

This study aims to nanoemulasified virgin coconut oil (VCO) by adding α-cyclodextrin and examining its effects on the MCT-wall ratio, surfactant type, and solid content. The method applied was homogenizing VCO, surfactant, and α-cyclodextrin at 18,000 rpm for 3 min. The variables applied were solid content of 40, 50, 60 % w/w, the surfactant of soya lecithin (HLB = 8), tween 80 (HLB = 15), and MCT–wall ratio of 1:1; 1:1.5 and 1:2. The result showed that the fit solution of multiple response prediction obtained at a maximum value of caprylic, capric, and lauric acid contents were 6.531 %, 5.211 %, and 36.88 %. Meanwhile, α-cyclodextrin and cosurfactant were applied as tween 80 and solid content of 49.29 %w/w at an MCT-wall ratio of 1:1.51. During stability analysis, its homogeneity notified good stability and homogeneity regardless of the color and odor change and the phase separation process.