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The main goal of this research study was to understand the role of the vegetable oil in the obtaining process of nanoparticles by emulsion solvent evaporation method, respectively the effect of the vegetable oil upon the final characteristics of hybrid PLGA-pomegranate vegetable oil (PMG) nanoparticles. Colloids with mean diameter around 125.6 nm (PLGA-np) and 141.7 nm (PLGA-PMG-np) were obtained. It was noted that the addition of the vegetable oil has a key role in the primary emulsification process leading to hybrid colloids with improved the uniformity (PdI) and stability of hybrid nanoparticles.

materiale plastice

Studying the Effect of PMG on the Hydrodynamic Characteristics and Stability of PLGA-Vegetable Oil Hybrid Nanoparticles Obtained by Emulsion Solvent Evaporation Method