Optimization of Formulation for Rice Bran Oil Emulsion

Ker, Diane Jia Xin (2024) Optimization of Formulation for Rice Bran Oil Emulsion. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Emulsions are used in numerous applications, including medicines, personal hygiene products and so on but suffer from instability. Therefore, this study aims to generate a stable emulsion by optimising certain features of the emulsion. The first phase examined the effect of CPI (0.3%, 0.5%, and 0.7%) and the second phase examined the effect of RBO (10%, 20%, and 30%) concentration on the emulsion properties and stability. Particle size, zeta potential, creaming index, microscopic inspection, and rheology were assessed for emulsion stability. To evaluate the emulsion's storage stability, particle size and creaming index were measured after 7 days at room temperature (25℃) and in a chiller (5℃). The particle size and creaming index were reduced as well as the zeta potential of emulsions approaching zero value when increasing the CPI concentration and decreasing the RBO concentration. The optimal parameters for the RBO emulsion is achieved by using an emulsion with a 0.7% CPI concentration in the first phase and a 10% RBO concentration in the second phase. The optimised formulation exhibited the lowest particle size (2480.67 ± 4.51nm). The zeta potential was at most negative at -0.0176 ± 0.00 V. The creaming index of the optimised emulsion formulation was determined at the lowest (6.45 ± 0.05%). Regarding storage stability, the particle size (480.53 ± 9.29nm) and creaming index (8.90 ± 0.87%) were found to be the lowest after 7 days of storage in the chiller. This emulsion formulation is optimised to have shear-thickening properties. It behaves like a gel and has elastic capabilities at low frequencies, but becomes more viscous at high frequencies.