Optimization of process parameters for the formation of lutein extract loaded nanoemulsions

Abstract

The aim of the study is to identify the optimized process parameters that result in the smallest droplet size of lutein extract loaded nanoemulsions. Nanoemulsions formation was influenced by the type of oil used, corn oil enabled the formation of smallest average droplets (diameter ≈120 nm), while olive, cinnamon, and flaxseed oils were less effective. Surfactant type (Tween 80/Tween 60/Tween 20) and surfactant-to-oil ratio (1:10 to 2:1) also played a critical role, with Tween 80 proving most effective, yielding droplet size around 106 nm. The optimized nanoemulsion formulation, prepared via ultrasonication, consisted of 2 % (w/w) oil phase with 10 mg lutein extract, 2 % (w/w) Tween 80, and 97 % (w/w) aqueous phase, processed at 30 °C for 35 min. These findings offer a practical framework for developing efficient lutein extract loaded nanoemulsions based delivery systems for use in food and beverage applications.