Comparative evaluation of corn, coconut, and coconut testa oils in sodium alginate-stabilized nanoemulsions processed by microfluidization (opens in new tab)

The limited stability of conventional emulsions has led to the development of sodium alginate-stabilised nanoemulsions, which offer enhanced functionality for food applications. This study aimed to formulate nanoemulsion stabilized by sodium alginate (0.5% w/v) and Tween 80 (1% v/v) using three types of oil (1% v/v): corn, coconut, and testa oil. The particle size of the emulsion was initially reduced by homogenizing a coarse emulsion (15000 rpm/ 5 min), followed by five passes through the mi...