Nanoemulsions (NEs) containing natural components are of particular interest for use in the pharmaceutical and food industries, including the encapsulation of hydrophobic bioactive substances. In this work, the properties of NEs containing amaranth and sea buckthorn oils or a mixture thereof as dispersed phases have been studied. In NEs stabilized with a mixture of Tween 80 and Span 80, the average diameter of the dispersed phase droplets is 18-33 nm. In NEs stabilized with a mixture of Tween 60 and Span 60, the average droplet diameter is 25-40 nm. Therewith, the NEs stabilized with Tween 80 and Span 80 are unstable to flocculation and creaming. In the course of time, a network structure is formed by flocs of dispersed phase droplets in the NE dispersion medium, with this process being accompanied by partial separation of the aqueous phase. The fraction of the dispersed phase in such NEs increases, reaches a value almost equal to the dense packing of the droplets, and, then, remains almost unchanged. The NEs stabilized with Tween 60 and Span 60 are significantly more stable to flocculation, because these surfactants form a solid shell on the surface of the dispersed phase droplets. In these NEs, the rate of flocculation is extremely low and no creaming is observed. Thus, the produced NEs of amaranth and sea buckthorn oils are stable to flocculation and creaming for a long time.
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