Production Of Nanoemulsion From Virgin Coconut Oil

Abstract

The application of virgin coconut oil in the form of nanoemulsion such as developing biodegradable coating, preservatives or nutraceuticals has evoked the interest of scientists in several fields. Moreover, the evidence on the potential addition of MCTs content, especially lauric acid, contributing to the health benefits of virgin coconut oil indicates that it should be considered to gain more investigation. This thesis aimed to study size distribution, physical and functional activities of virgin coconut oil in form of nanoemulsion using the ultrasonication method. The average particle size of nanoemulsion made of tween 20 as surfactant was between 327.600 ± 0.866 C and 367.500 ± 0.400 A nm, and that of the soy lecithin was between 292.400 ± 1.571 D and 576.666 ± 3.308 A nm. The polydispersity index (PDI) value of all nanoemulsion samples was less than 0.3. The peroxide and acid value of nanoemulsion samples increased over time. In the fatty acid profile analysis, lauric acid occupied the major amount of fat in nanoemulsion (7.81 g/100g). According to stability test of nanoemulsion conducting at constant room temperature, soy lecithin surfactant was considered the to be better in stabilize sample with most of the application ratio. The antioxidant capacity of the nanoemulsion reduced over storage time which may be due to several intrinsic and extrinsic factors such as oxidation of oil, the cracking of layer in emulsion, etc. Specifically, the relation between antioxidant capacity, oxidative stability, and stability of nanoemulsion still remains a huge questionnaire from previous research, which requires further confirmation and validation.