Characteristics of Nigella sativa Emulsion Using Tween 80 Surfactant Variation

Abstract

Background: Nigella sativa (NS) is a renowned natural antioxidant with anti-inflammatory, anticancer, and antidiabetic properties. However, its active components are highly susceptible to degradation upon exposure to air and light, significantly reducing their stability and therapeutic potential.

Objective: This study aimed to improve the stability of NS oil by formulating emulsions using Tween 80 surfactant.

Research Methods: Emulsions were prepared with Tween 80 concentrations of 10%, 15%, and 20%, and their physical properties were evaluated, including organoleptic characteristics, pH, homogeneity, and viscosity.

Results: The emulsions demonstrated homogeneous, milky-white appearances with the characteristic aroma of NS and pH values ranging from 5.65 to 5.85. Viscosity increased proportionally with higher Tween 80 concentrations, measuring 104 cP, 180 cP, and 384 cP, respectively. These findings highlight the potential of Tween 80-based emulsions to stabilize NS oil, offering favorable physical characteristics that support further pharmaceutical and nutraceutical applications.

Conclusion: The best performing Nigella sativa (black cumin oil) emulsion formula identified in this study was Formula 3 (F3) with good viscosity stability. The important role of surfactant concentration and storage conditions in maintaining the stability and quality of the emulsion.