Relationship between HLB Number and Predominant Destabilization Process in Microfluidized Nanoemulsions Formulated with Lemon Essential Oil

Lemon essential oil (LEO) is associated with a multitude of health benefits due to its anticancer, antioxidant, antiviral, anti-inflammatory and bactericidal properties. Its drawback that it very sensitive oxidation by heat. For this reason, researchers are increasingly investigating the use LEO in nanoemulsions. In work, we used laser diffraction, rheology multiple light scattering techniques study effects different HLB numbers (indicating mixtures Tween 80 Span 20) on physical stability nanoemulsions formulated LEO. We found induced destabilization mechanisms these emulsions. An number lower than 12 resulted an Ostwald ripening effect; higher coalescence. addition, all developed exhibited Newtonian behavior, which could favor mechanism creaming. All emulsions not only growth droplet size, but also creaming aging time. These findings highlight importance selecting right surfactant stabilize nanoemulsions, potential applications food industry.