Engineering Commons^™

Stability And Interfacial Viscoelasticity Of Oil-Water Nanoemulsions Stabilized By Soy 2 Lecithin And Tween 20 For The Encapsulation Of Bioactive Carvacrol, Jerome J. Nash, Kendra Erk

School of Materials Engineering Faculty Publications

The rheology of oil-in-water (O/W) droplet interfaces stabilized by food-grade emulsifiers (soy lecithin or Tween 20) under controlled aqueous conditions was investigated to elucidate its contribution in the kinetic stabilization of nanoemulsion-based delivery systems containing carvacrol, a naturally-derived antimicrobial compound. Dilational rheology of surfactant-laden O/W interfaces was measured using axisymmetric drop shape analysis. The kinetic stability of corresponding nanoemulsions (containing mixtures of carvacrol and medium-chain triglyceride (MCT) oil dispersed in water (pH 7)) was characterized using dynamic light scattering. Zwitterionic lecithin molecules adsorbed to the O/W interface for 24 h formed a notably viscoelastic layer, compared to nonionic Tween 20 …