The low-energy emulsification method phase inversion composition (PIC) was used to prepare O/W nano-emulsions in the water/Acetem/non-ionic surfactant system. Composition and process variables were optimized to minimize droplet size and polydispersity index. It was found that above a critical surfactant to oil ratio (0.5:1.0), addition of the continuous phase to the dispersed phase following the standard way of catastrophic phase inversion resulted in the formation of oil droplets with diameters around 100 nm. The drop size distribution before the inversion point was wide, while after catastrophic inversion was much narrower. The nano-emulsion was used as a carrier to incorporate oregano and cinnamon oil to soy protein edible films. The resulting composite films showed better moisture barrier and mechanical properties as compared with soy protein films.

Nano-emulsions prepared by a low-energy emulsification method applied to edible films

239th National Meeting (2010)

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