Preparation and characterization of highly stable monodisperse argan oil-in-water emulsions using microchannel emulsification

摘要: Argan oil is well known for its nutraceutical properties. Its specific fatty acid composition and antioxidant content contribute to the stability of dietetic culinary values. There an increasing interest use argan in cosmetics, pharmaceutics, food products. However, formulation highly stable emulsions with prolonged shelf life needed. In this study, oil-in-water (O/W) were prepared using microchannel (MC) emulsification process, stabilized by different non-ionic emulsifiers. The effects processing temperature on droplet size distribution studied. Physical O/W was also investigated accelerated testing during storage at room (25 ± 2°C). Highly monodisperse produced temperatures up 70°C. obtained physically several months temperature. Furthermore, emulsifier type, concentration, major determinants influencing distribution. results indicated that a suitable should be selected experimentation, since interfacial tension hydrophilic–lipophilic balance values not predict emulsifying efficiency. Practical applications: MC produces efficiently droplets wide range temperatures. findings work may great both scientific industrial purposes which can incorporated into food, cosmetic, or pharmaceutical formulations.