About this document
Nanoemulsion with Orange Oil and Pectin by hanifahminangg is a document available to read on EtoBox.
This research article discusses the formulation and characterization of stable nanoemulsions using orange essential oil and pectin, highlighting the effects of different concentrations of Tween 80 and pectin on emulsion stability. The study found that a nanoemulsion with 6 wt% pectin and a 2:1 pectin/emulsion ratio exhibited the highest viscosity and stability. The findings contribute to the understanding of nanoemulsion formulations for applications in the food industry and beyond.
- Author
- hanifahminangg
- Language
- EN