EFFECTS OF VARIATION EMULSIFIER ON NANOEMULSION STABILITY OF RED PALM OIL (ELAEIS GUINEENSIS JACQ) Kun Tanti Dewandari
Indonesian Centre for Agriculture Postharvest Research and Development
Abstract
Red palm oil is a natural substance which is rich in carotene and tocopherol as antioxidants. Red palm oil has a less stable property, can be degraded by lighting exposure, and is oxidized easily so that it cannot be stored longer. To overcome these problems, red palm oil is made in the form of nanoemulsion. Nanoemulsion of oil in water (o/w) is one alternative to improve the solubility and stability of bioactive components contained in red palm oil. In this study, it was used four formulas using red palm oil and various emulsifiers of span 80 and tween 20 with a high-pressure energy method of High Pressure Homogenizer as many as five cycles to produce nanoemulsion with the particle size of less than 200 nm. The optimization process produced the best formula with the concentration of 10% red palm oil, 5% span 20, and 5% tween 80 with the particle size of 134.4 nm and the diameter size distribution of homogenous droplet with total carotene level of 9.67 ppm. Nanoemulsion is stable during in the storage and did not change significantly.
Keywords: red palm oil, nanoemulsion, high pressure homogenizer, emulsifier, particle size
