Table 3.
Mean droplet diameter (MDD), polydispersity index (PDI), creaming index (CI) and thiobarbituric acid reactive substances (TBARs) of conventional and nanoemulsions at 25 °C.
| Emulsion Type | Vegetable Oils | MDD (nm) |
PDI | CI (%) | TBARs (mmol/kg Oil) |
|---|---|---|---|---|---|
| Conventional emulsions |
EVOO | 467.60 a (66.23) | 0.928 ab (0.122) | 89.49 b (0.25) | 0.31 c (0.02) |
| RO | 452.02 ab (69.76) | 0.890 b (0.134) | 89.00 b (0.29) | 2.33 b (0.07) | |
| SO | 401.09 b (14.66) | 1.000 a (0.000) | 89.42 c (0.36) | 0.20 d (0.03) | |
| Nanoemulsions | EVOO | 192.19 c (3.28) | 0.261 c (0.011) | 100.00 a (0.00) | 0.39 c (0.07) |
| RO | 192.86 c (4.08) | 0.249 c (0.017) | 100.00 a (0.00) | 2.85 a (0.10) | |
| SO | 195.02 c (3.37) | 0.258 c (0.017) | 100.00 a (0.00) | 0.20 d (0.06) |
Indicated values are reported as means (standard deviation). Values with the different superscript letters are significantly different (p < 0.05) between samples in the same column.