Physicochemical properties of lecithin-based nanoemulsions obtained by spontaneous emulsification or high-pressure homogenization

Nanoemulsions composed of a medium-chain triglyceride oil core stabilized by rapeseed or sunflower lecithins were prepared by spontaneous emulsification and high-pressure homogenization. These nanoemulsions are compared with formulations stabilized by egg lecithin. Nanoemulsions obtained by high-pressure homogenization display larger droplet size (230 to 440 nm) compared with those obtained by spontaneous emulsification (190 to 310 nm). The zeta potentials of the emulsions were negative and below -25 mV. Zeta potential inversion occurred between pH 3.0 and 4.0. The results demonstrate the feasibility of preparing lipid emulsions comprising rapeseed or sunflower lecithins by spontaneous emulsification and high-pressure homogenization.