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FORMULATION OF RED FRUIT OIL NANOEMULSION USING SUCROSE PALMITATE
Mahdi Jufri
,
Raditya Iswandana
, Dina Angga Wardani
, Siti Fachrunnisa Malik
Department of Pharmacy
Research output
:
Contribution to journal
›
Article
›
peer-review
6
Citations (Scopus)
Overview
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Dive into the research topics of 'FORMULATION OF RED FRUIT OIL NANOEMULSION USING SUCROSE PALMITATE'. Together they form a unique fingerprint.
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Keyphrases
Nanoemulsion
100%
Sucrose Stearate
100%
Red Fruit Oil
100%
Polydispersity Index
50%
Average Particle Size
37%
Plastic Flow Properties
25%
Vitamin E
25%
Indonesia
12%
Particle Size
12%
Spherical Shape
12%
Papua
12%
Antioxidant Activity
12%
Centrifugation
12%
Zeta Potential
12%
IC50
12%
Surfactant
12%
Unsaturated Fatty Acids
12%
Carotenoids
12%
Co-surfactant
12%
Pseudoplastic
12%
Mix Composition
12%
Diphenyl
12%
Topical Application
12%
Flow Properties
12%
Endemic Plants
12%
Homogenizer
12%
Storage Stability
12%
Pandanus Conoideus
12%
Emulsifying Agent
12%
Red Fruit
12%
Particle Storage
12%
Temperature Cycling
12%
High Speed Mixer
12%
Provitamin A
12%
Brute Force Method
12%
Ultra-Turrax
12%
Nanoemulsion Gel
12%
Size Stability
12%
Food Science
Sucrose
100%
Antioxidant Capacity
50%
Vitamin E
50%
Unsaturated Fatty Acid
50%
Emulsifying Agent
50%
Tocopherol
50%
Storage Stability
50%
Provitamin A Carotenoids
50%
Pharmacology, Toxicology and Pharmaceutical Science
Nanoemulsion
100%
Sucrose Palmitate
100%
Antioxidant Capacity
11%
Surfactant
11%
Zeta Potential
11%
IC50
11%
Alpha Tocopherol
11%
Cosurfactant
11%
Emulsifying Agent
11%
Tocopherol
11%
Biphenyl
11%
Carotenoid
11%
Unsaturated Fatty Acid
11%
Carotene
11%