Z Mardaneh - Department of Polymer Engineering, Faculty of Engineering, Qom University of Technology, P. O. Box:۳۷۱۹۵-۱۵۱۹, Qom, Iran
A Azizi - Department of Polymer Engineering, Faculty of Engineering, Qom University of Technology, P. O. Box:۳۷۱۹۵-۱۵۱۹, Qom, Iran
H Barkhordari - Department of Polymer Engineering, Faculty of Engineering, Qom University of Technology, P. O. Box:۳۷۱۹۵-۱۵۱۹, Qom, Iran

Water-based nanoemulsions containing lemon essential oil are used in various industries due totheir high stability, effective release of flavor and antimicrobial properties. In this study, the effectof the type of emulsifier (Tween ۸۰, PEG۴۰ and PPG) on the particle size of lemon essential oilnanoemulsions were investigated using a low-energy method. The results showed that the type ofemulsifier has a significant effect on the particle size of nanoemulsions. The particle size ofnanoemulsions containing Tween ۸۰ were smaller than the other samples, while nanoemulsionscontaining PPG were larger than the other samples. Over time, the particle size in nanoemulsionscontaining Tween ۸۰ and PEG۴۰ remained almost constant, while the particle size innanoemulsions containing PPG decreased. Results showed that the particle size in nanoemulsionscontaining Tween ۸۰ and PEG۴۰ were smaller than nanoemulsions containing PPG.

nanoemulsions, emulsifier, particle size, Lemon essential oil.