Preparation and Evaluation of Olive Oil Nanoemulsion Using Sucrose Monoester

In pharmaceutical view, nanoemulsion is one of the major dosage forms in delivering active ingredients to the target area which has attracted considerable attention in recent years for its application in personal care and cosmetic products also due to their ability to improve the penetration and permeation of active ingredients through the skin. The aim of this study was to formulate nanoemulsion and evaluating the effect of surfactants and storage on it. Nanoemulsions were formulated using sucrose monoesters as surfactants, glycerol and Olive oil by simple mixing, using heat to dissolve sucrose monoester in the glycerol then adding hot Olive oil to the surfactant mixture. Three different types of sucrose monoester (Laureate, Oleate and Palmitate) were used in the production of nanoemulsion and investigated their influence on nanoemulsion. The results revealed that, Sucrose Laureate produced nanoemulsion with good droplet size, polydispersity index and zeta potential compared to Oleate and Palmitate. It produced nanoemulsion with oil droplets size below 200 nm, low polydispersity below 0.2 and zeta potential lower than -40 mV. Stability study was conducted for the optimum formulations of nanoemulsion at different temperatures (4 °C, 25 °C and 40 °C) for six months. In conclusion, the optimum nanoemulsion formulations were very stable at 4 °C compared to 25 °C and 40 °C while at 25 °C nanoemulsion showed moderate stability but it was unstable at 40 °C, therefore, the ideal storage condition for nanoemulsion is 4 °C.