Impact of Surfactants on Nanoemulsions based on Fractionated Coconut Oil: Emulsification Stability and in vitro Digestion.

Functional oils have broad application prospects in functional foods and beverages because of their rich beneficial ingredients and healthier intake. The small droplets of the nanoemulsion enhance the effective delivery, solubility and bioavailability of the various hydrophobic food components. This study used a mixed oil phase of green tea seed oil and fractionated coconut oil, compared the emulsifying properties of natural surfactants: Whey protein isolate, soy lecithin, tea saponin and synthetic surfactant: Tween 80 in the preparation of nanoemulsions by ultrasonic method.