Table 2 Effect of the lecithin content on the characteristics and stability of nanoemulsions.

604.5 ± 5.6^a

− 26.90 ± 0.26^f

0.73 ± 0.01^a

88.11 ± 0.83^c

26,311.0 ± 253.0^a

5.00 ± 0.04^a

470.2 ± 4.1^c

− 28.20 ± 0.27^e

0.60 ± 0.01^b

88.90 ± 0.84^b

23,986.8 ± 229.0^d

3.91 ± 0.03^b

295.6 ± 2.6^f

− 33.40 ± 0.32^ab

0.21 ± 0.01^e

90.03 ± 0.83^a

22,670.4 ± 216.4^e

3.10 ± 0.02^e

332.3 ± 3.0^e

− 33.70 ± 0.32^a

0.41 ± 0.01^d

90.15 ± 0.84^a

24,732.7 ± 234.1^c

3.20 ± 0.02^d

401.5 ± 3.7^d

− 32.10 ± 0.31^c

0.53 ± 0.01^c

84.20 ± 0.79^d

25,082.6 ± 235.9^b

3.40 ± 0.02^c

483.1 ± 4.3^b

− 31.40 ± 0.30^d

0.64 ± 0.01^b

78.13 ± 0.73^e

26,439.8 ± 253.0^a

4.00 ± 0.03^b