DEVELOPMENT AND FORMULATION OF OMEGA- 3 NANO EMULSION SYRUP FROM CANDLENUT OIL

Abstract

The use of a cold expeller press machine led to the discovery of candlenut oil extract with a high concentration of essential unsaturated fatty acids, specifically omega 3. However, when heat-treated, the addition of candlenut oil to products caused a significant decrease in omega-3 content. Conversely, alternative studies explored the formulation of candlenut oil in emulsion syrup and found that the omega oil content did not show a significant decrease. Nevertheless, the syrup had an unpleasant taste and imparted a bitter flavor due to the presence of candlenut oil. Therefore, this research aims to investigate candlenut oil as a supplement and proposes incorporating it into an emulsion syrup formulation. To enhance the stability of the emulsion, formulation using the nano-emulsion method was developed to achieve smaller oil droplet sizes and improve the taste of the syrup. The stability of the candlenut oil emulsion syrup is evaluated over a 28-day period measuring, and observing various parameters such as pH, viscosity, lightness, creaming index, particle size diameter, omega content, and microbial contamination. This comprehensive evaluation allows for an assessment of the syrup's stability. The findings demonstrated that increasing the emulsifier ratio led to the formation of a nano-emulsion. Additionally, the stability test indicated that the emulsion remained stable without any creaming throughout the testing period. Slight alterations were observed in pH, viscosity, and lightness. Furthermore, the omega content of the syrup emulsion only experienced a decrease of approximately 29.39%.