DOI : https://doi.org/10.18517/ijaseit.8.5.929

Optimization of Emulsification Process Parameters of Cinnamon Oil Nanoemulsions

Yuliani Aisyah (1), Sri Haryani (2), Novi Safriani (3), Nida El Husna (4)
(1) Department of Agricultural Product Technology, University Syiah Kuala, Banda Aceh, 23111, Indonesia
(2) Department of Agricultural Product Technology, University Syiah Kuala, Banda Aceh, 23111, Indonesia
(3) Department of Agricultural Product Technology, University Syiah Kuala, Banda Aceh, 23111, Indonesia
(4) Department of Agricultural Product Technology, University Syiah Kuala, Banda Aceh, 23111, Indonesia
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How to cite (IJASEIT) :
Aisyah, Yuliani, et al. “Optimization of Emulsification Process Parameters of Cinnamon Oil Nanoemulsions”. International Journal on Advanced Science, Engineering and Information Technology, vol. 8, no. 5, Oct. 2018, pp. 2092-8, doi:10.18517/ijaseit.8.5.929.
Citation Format :
Essential oil is a complex blend of a variety of volatile molecules such as terpenoids, phenol-derived aromatic components. Cinnamon oil (extracted from Cinnamon burmannii) with strong antibacterial properties which show low bioavailability due to its lipophilicity. The use of nanoemulsion-based formulations is one of several approaches found to be efficient in improving the bioavailability of lipophilic entities such as cinnamon oil. This study explores the effects of various emulsifying conditions on the physicochemical properties and stability evaluation of cinnamon oil nanoemulsion in order to optimize its production method. Cinnamon oil nanoemulsion prepared in various emulsifying conditions was evaluated for its effects on the physicochemical characteristics and stability for a period of 3 months. The optimal formulation obtained required 5 minutes and 12000 rpm pre-homogenizing speed, high pressure (500 bars) and 3 cycles with the composition of 20% surfactant, 15% cinnamon oil and 85% water. Cinnamon oil loaded in the optimal formulation were stable after the manufacturing process and storage at 4°C±2 °C, 28°C±2 °C  and 40°C±2 °C  for 3 months. The finding of this study will lead to the possibility of this formulation to be used as one of the methods to improve cinnamon oil bioavailability.
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