Nanoemulsion stability of Javanese long pepper extract (Piper retrofractum Vahl): Effects of emulsion system and storage temperature

The objective of this study is to evaluate the stability of Javanese long pepper extract nanoemulsions at different temperatures and with varying Virgin Coconut Oil (VCO) to Tween 80 ratios. The study was conducted by using the variation of VCO with Tween 80 (1:9; 1:18; and 1:27), then stored at 4°C, 25°C and 40°C and then stored for 6 weeks. Nanoemulsions were observed for stability every week using % transmittance, pH and organoleptic parameters. The results of the % transmittance test and pH tests showed that the nanoemulsion remained stable at 4°C, while other temperatures showed less stability. The organoleptic test showed that there was no change in the treatment involving the concentration of Tween 80 : VCO (1:9) at a temperature of 4⁰C (A1T1) and the concentration of Tween 80 : VCO (1:27) at a temperature of 4⁰C (A3T1). The optimal treatment for nanoemulsion involves using a VCO to Tween 80 ratio of 1:18. This treatment results in a nanoemulsion size of 145.80 nm, a polydispersity index value of 0.7964, and a zeta potential value of -3.164 mV.