Formulation and evaluation of grapeseed oil nanoemulsion for cosmetic application by using sucrose monoester / Farhan Akmal Mohd Taha

Nanoemulsions are a class of emulsions with fine droplet size in the range of 20 - 500 nm. Nanoemulsions are not thermodynamically stable and because of that their characteristics will depend on the preparation method. The aim of this study is to investigate the effect of formulation and preparation...

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Main Author:	Mohd Taha, Farhan Akmal
Format:	Thesis
Language:	English
Published:	2007
Subjects:	RM Therapeutics Pharmacology RS Pharmacy and materia medica
Online Access:	https://ir.uitm.edu.my/id/eprint/99948/1/99948.PDF
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id	my-uitm-ir.99948
record_format	uketd_dc
spelling	my-uitm-ir.999482024-08-07T14:16:05Z Formulation and evaluation of grapeseed oil nanoemulsion for cosmetic application by using sucrose monoester / Farhan Akmal Mohd Taha 2007 Mohd Taha, Farhan Akmal RM Therapeutics. Pharmacology RS Pharmacy and materia medica Nanoemulsions are a class of emulsions with fine droplet size in the range of 20 - 500 nm. Nanoemulsions are not thermodynamically stable and because of that their characteristics will depend on the preparation method. The aim of this study is to investigate the effect of formulation and preparation variables of nanophase gel as pre-nanoemulsion intermediate over nanoemulsion properties. Pre-nanoemulsion gel formulation was first developed by varying sucrose monoester as surfactant, glycerol/water (8:2) and grapeseed oil composition to form cubical liquid crystalline system or nanophase gel. An emulsion in nano droplet size is produced by the mixing of pre-nanoemulsion gel with distilled water under gentle agitation. The effects of different mechanical energy on droplet size and stability of nanoemulsion were then determined with respect to sucrose monoester and grapeseed oil composition variation. Pre-nanoemulsion gel formulation uses sucrose monoester combination produces smaller mean droplet size as compared to single sucrose ester formulation. Droplet size of nanoemulsion produced by using both stirrer and homogenizer showed no noticeable difference. In addition, both methods produced unstable nanoemulsion. The destabilization of nanoemulsion in long term process could be attributed to Ostwald ripening. However, the rate of separation will be lowered if the surfactant concentration increases. 2007 Thesis https://ir.uitm.edu.my/id/eprint/99948/ https://ir.uitm.edu.my/id/eprint/99948/1/99948.PDF text en public degree Universiti Teknologi MARA (Kampus Puncak Alam) Faculty of Pharmacy Julianto, Tommy
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Julianto, Tommy
topic	RM Therapeutics Pharmacology RS Pharmacy and materia medica
spellingShingle	RM Therapeutics Pharmacology RS Pharmacy and materia medica Mohd Taha, Farhan Akmal Formulation and evaluation of grapeseed oil nanoemulsion for cosmetic application by using sucrose monoester / Farhan Akmal Mohd Taha
description	Nanoemulsions are a class of emulsions with fine droplet size in the range of 20 - 500 nm. Nanoemulsions are not thermodynamically stable and because of that their characteristics will depend on the preparation method. The aim of this study is to investigate the effect of formulation and preparation variables of nanophase gel as pre-nanoemulsion intermediate over nanoemulsion properties. Pre-nanoemulsion gel formulation was first developed by varying sucrose monoester as surfactant, glycerol/water (8:2) and grapeseed oil composition to form cubical liquid crystalline system or nanophase gel. An emulsion in nano droplet size is produced by the mixing of pre-nanoemulsion gel with distilled water under gentle agitation. The effects of different mechanical energy on droplet size and stability of nanoemulsion were then determined with respect to sucrose monoester and grapeseed oil composition variation. Pre-nanoemulsion gel formulation uses sucrose monoester combination produces smaller mean droplet size as compared to single sucrose ester formulation. Droplet size of nanoemulsion produced by using both stirrer and homogenizer showed no noticeable difference. In addition, both methods produced unstable nanoemulsion. The destabilization of nanoemulsion in long term process could be attributed to Ostwald ripening. However, the rate of separation will be lowered if the surfactant concentration increases.
format	Thesis
qualification_level	Bachelor degree
author	Mohd Taha, Farhan Akmal
author_facet	Mohd Taha, Farhan Akmal
author_sort	Mohd Taha, Farhan Akmal
title	Formulation and evaluation of grapeseed oil nanoemulsion for cosmetic application by using sucrose monoester / Farhan Akmal Mohd Taha
title_short	Formulation and evaluation of grapeseed oil nanoemulsion for cosmetic application by using sucrose monoester / Farhan Akmal Mohd Taha
title_full	Formulation and evaluation of grapeseed oil nanoemulsion for cosmetic application by using sucrose monoester / Farhan Akmal Mohd Taha
title_fullStr	Formulation and evaluation of grapeseed oil nanoemulsion for cosmetic application by using sucrose monoester / Farhan Akmal Mohd Taha
title_full_unstemmed	Formulation and evaluation of grapeseed oil nanoemulsion for cosmetic application by using sucrose monoester / Farhan Akmal Mohd Taha
title_sort	formulation and evaluation of grapeseed oil nanoemulsion for cosmetic application by using sucrose monoester / farhan akmal mohd taha
granting_institution	Universiti Teknologi MARA (Kampus Puncak Alam)
granting_department	Faculty of Pharmacy
publishDate	2007
url	https://ir.uitm.edu.my/id/eprint/99948/1/99948.PDF
_version_	1811769065291644928

Formulation and evaluation of grapeseed oil nanoemulsion for cosmetic application by using sucrose monoester / Farhan Akmal Mohd Taha

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