Preparation and Characterization of Nano-cream from Squalene in Olive Oil and Virgin Coconut Oil by Nanoemulsions Method
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Abstract
Preparations and characterizations of nano-cream from squalene in olive oil and virgin coconut oil were performed by nanoemulsions method. The emulsion prepared by the Phase Inversion Temperature (PIT) method, using squalene in olive oil or virgin coconut oil, as the oil phase in different ratios, were characterized for their droplet sizes by dynamic light scattering. The ratio between squalene and coconut oil of 0.5: 3.6 provided the smallest droplet size. The emulsion in that conditions were made for the internal phase to be smaller droplet size became nanoemulsions. To enhanced the qualities of the cream in terms of the more quickly absorbed into the skin. Comparison the results of the droplet size between how to make nanoemulsion by using high-energy "sonication" and low-energy "homogeneous dispersing" method at the same time. The results showed the homogeneous dispersing at 45 minutes, a speed of 400 rpm could give the smallest average size in the range of nanoemulsions. The emulsion is transparent white, stable, and did not delaminate even over time. The best conditions were determined to find the important factors which made the cream having small droplet sizes. The statistical analysis method - Design of Experiments (DOE) were applied in the research and Minitab was used to process data. Analysis of variance showed that speed and temperature are significant factors affecting the droplet size of the nano-cream in the significant level of 0.05.
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