Table 1.
Thermodynamic stability evaluation, in terms of Z-average, polydispersity index (PDI), creaming, and phase separation, of the Carlina acaulis essential oil (EO) nanoemulsion through the accelerated stability test.
| Z-Average * | SD | PDI * | SD | Creaming | Phase Separation |
|
|---|---|---|---|---|---|---|
| t0 | 98.85 | 1.41 | 0.33 | 0.04 | - | - |
| Post CENTRIFUGATION | 95.54 | 1.32 | 0.31 | 0.031 | NO | NO |
| Post HEATING-COOLING | 90.68 | 1.32 | 0.33 | 0.02 | NO | NO |
| Post FREEZE-THAW | 153.93 | 1.58 | 0.28 | 0.005 | NO ** | NO |
* The value is the mean of three measurements. ** The creaming phenomenon was observed only after the freezing of the sample. However, at the end of the cycles, after the thawing process, the sample did not more show creaming.