| 摘要 |
The present invention relates to a method for preparing a nanoemulsion, and the nanoemulsion prepared by the manufacturing method. The method for preparing a nanoemulsion comprises the following steps: preparing an emulsion in which cinnamon oil is collected by mixing a surfactant with the cinnamon oil at a weight ratio of 2.5-4.5:1, homogenizing the same at a speed of 800-12,000 rpm for 3-7 minutes, and passing the same 1-3 times through a microfluidizer with a pressure of 18,000-22,000 psi; and diluting the obtained emulsion to be included in the amount of 0.6-6.0 wt% with respect to the total weight of water by adding the emulsion in which the cinnamon oil is collected into water. The nanoemulsion prepared by the manufacturing method: is formed in micelles having an average particle size of 100-150 nm, and having improved stability, storability, capsule efficiency, and emission efficiency against external conditions such as pH, light, oxygen, etc; and inhibits the growth of harmful microorganisms in food. Therefore the nanoemulsion of the present invention can not only be used for food additives, food packaging materials, preservatives, etc., but also be utilized in pharmaceutical and cosmetic industries. |
