HYBRID EVENT: You can participate in person at Paris, France or Virtually from your home or work.
Hybrid Event
September 12-13, 2022 | Paris, France
FAT 2018

Emulsifying conditions and processing parameters optimisation of kenaf seed oilin- water nanoemulsions stabilised by ternary emulsifier mixtures

Nyam Kar Lin, Speaker at Speaker at FAT 2018-  Nyam Kar Lin
UCSI University, Malaysia
Title : Emulsifying conditions and processing parameters optimisation of kenaf seed oilin- water nanoemulsions stabilised by ternary emulsifier mixtures

Abstract:

Kenaf (Hibiscus cannabinus L.) seed oil has been proven for its multi-pharmacological benefits; however, its poor water solubility and stability have limited its industrial applications. This study was aimed to further improve the stability of pre-developed kenaf seed oil-in-water nanoemulsions by using food grade ternary emulsifiers. The effect of emulsifier concentration (1, 5, 10, 15 % w/w), homogenisation pressure (16,000, 22,000, 28,000 psi), and homogenisation cycles (3, 4, 5 cycles) were studied to produce high stability of kenaf seed oil-in-water nanoemulsions using high pressure homogeniser. Generally, results showed that the emulsifier concentration and homogenisation conditions had great effect (p < 0.05) on the particle sizes, polydispersity index (PDI) and hence the physical stability of nanoemulsions. Homogenisation parameters at 28,000 psi for 3 cycles produced the most stable homogeneous nanoemulsions that were below 130 nm, below 0.16, and above -40 mV of particle size, PDI, and zeta-potential, respectively. Field-emission scanning electron microscopy micrograph showed that the optimised nanoemulsions had a good distribution within nano-range. The optimized nanoemulsions were proved to be physically stable for up to 6 weeks of storage at room temperature. The results from this study also provided valuable information in producing stable kenaf seed oil nanoemulsions for the future application in food and nutraceutical industries.

Biography:

Assoc. Prof. Dr. Nyam Kar Lin has completed her Ph.D at the age of 26 years from Universiti Putra Malaysia in Malaysia. She is the Head of Department of Food Science with Nutrition at UCSI University. She has published more than 60 papers in reputed journals. One of her scientific paper has been cited more than 150 times. Dr Nyam was being selected as one of the fellow out of 18 from ASEAN countries to participate the ASEAN Science Leadership Program. Besides, she is also the reviewers for a few international journals such as Journal of Food Engineering, Industrial Crops and Products, etc. Assoc. Prof. Dr. Nyam Kar Lin served as an elected member of the Council of the Malaysian Food Analyst, under Food Safety and Quality Division, Ministry of Health Malaysia. She is also an elected member of the Council of the Malaysian Institute of Food Technologists (MIFT). She is also a consultant for Malaysian Food Canners Association.

Watsapp