Optimisation of Stingless Bee Honey Nanoemulsions Using Response Surface Methodology

Area of Science:

• Food Science and Technology
• Materials Science
• Biotechnology

Background:

• Nanoemulsions (NEs) are widely utilized in food, cosmetic, and pharmaceutical industries due to their stability and extended shelf life.
• Stingless bee honey (SBH) is a valuable natural product with potential applications that remain underexplored.

Purpose of the Study:

• To formulate and characterize nanoemulsions using stingless bee honey (SBH).
• To investigate the stability and particle characteristics of SBH nanoemulsions (NEs).
• To explore the potential of SBH NEs as a novel product derived from honey by-products.

Main Methods:

• SBH NEs were prepared using a high-pressure homogenizer with oleic acid, tween 80, glycerol, and double-distilled water.
• Characterization involved stability and droplet size analysis, Fourier Transform-Infrared (FTIR) spectroscopy, and Transmission Electron Microscopy (TEM).
• Response surface methodology with a three-level factorial design was employed to study the effects of oleic acid percentage, storage time, and temperature on particle size and polydispersity index.

Main Results:

• The developed models using response surface methodology were reliable (R² > 0.90), with experimental validation showing less than 10% error.
• FTIR analysis confirmed that SBH NEs retain the characteristic functional groups of SBH.
• TEM imaging revealed SBH NEs with particle sizes ranging from 10 to 100 nm, confirming their nanoemulsion nature.

Conclusions:

• Stingless bee honey nanoemulsions can be effectively produced using high-pressure homogenization.
• The characterized SBH NEs demonstrate stability and desirable particle size, suitable for various applications.
• This research presents a promising new avenue for utilizing SBH by-products in the development of innovative nanoemulsion-based products.