Response surface methodology (RSM) was used to investigate the effect of the composition of the emulsion; blend of babassu oil and medium chain triglyceride (MCT) oil (6%-12% w/w), lecithin (1%-3% w/w) and Cremophor EL (0.5%-1.5% w/w) and as a means of preparation; incremental rate (2-20 ml/min) in physico-chemical structures babassu oil based nanoemulsion. Variable reactions were the three main emulsions buildings; Particle size, zeta strength and multidimensional index. Development of-four independent variables were developed to obtain the highest level at the base of the babassu oil. The analysis of the reaction zone revealed that the variability of the three reactions can be represented as an elementary quadratic function composition and method of preparation of the emulsion. The advantages of using RSM are reported to be the reduction in the number of experimental runs needed to evaluate multiple variables and the ability of the statistical tool to identify interactions. Therefore, it is less laborious and time consuming compared to studying one-variable at a time. Additionally, this experimental methodology generates a mathematical model which is presented in graphical form.
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