Design of an interstitial structure for a grape seed oil emulsion by design of experiments and surface response

 

M.C. Chaparro-Mercado, F. García-Ochoa, H. Hernández-Sánchez, L. Alamilla-Beltrán, M.X. Quintanilla-Carvajal, M. Cornejo-Mazón, R. Pedroza-islas and G.F. Gutiérrez-López

 

 

  • The interstitial structure of a mini (nano) - emulsion of grape seed oil was designed by Design of experiments and Response surface.

  • The interstitial structure was prepared considering the lowest value of surface tension for surfactants and the highest for hydrocolloids.

  • Size distributions for the interstitial structure and the produced mini (nano) emulsion did not show significant differences.

  • Z-potential for the interstitial structure and the produced mini (nano) emulsion did not show significant differences.

  • It was concluded that the final composition of the emulsion and preparation procedure of the interstitial structure were adequate.