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Paulo LADO, Fernandes RN, Simiqueli AA, Rocha F, Dias MMDS, Minim VPR, Minim LA, Vidigal MCTR. Baru oil (Dipteryx alata vog.) applied in the formation of O/W nanoemulsions: A study of physical-chemical, rheological and interfacial properties. Food Res Int 2023; 170:112961. [PMID: 37316008 DOI: 10.1016/j.foodres.2023.112961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 02/18/2023] [Accepted: 05/10/2023] [Indexed: 06/16/2023]
Abstract
The oil extracted from baru (Dipteryx alata Vog.) seeds is in bioactive compounds and it presents potential to be used in food and cosmetic industries. Therefore, this study aims to provide insights into the stability of baru oil-in-water (O/W) nanoemulsions. For this purpose, the effects of the ionic strength (0, 100 and 200 mM), pH (6, 7 and 8), and storage time (28 days) on the kinetic stability of these colloidal dispersions were evaluated. The nanoemulsions were characterized in terms of interfacial properties, rheology, zeta potential (ζ), average droplet diameter, polydispersity index (PDI), microstructure, and creaming index. In general, for samples, the equilibrium interfacial tension ranged from 1.21 to 3.4 mN.m-1, and the interfacial layer presented an elastic behavior with low dilatational viscoelasticity. Results show that the nanoemulsions present a Newtonian flow behavior, with a viscosity ranging from 1.99 to 2.39 mPa.s. The nanoemulsions presented an average diameter of 237-315 nm with a low polydispersity index (<0.39), and a ζ-potential ranging from 39.4 to 50.3 mV after 28 days of storage at 25 °C. The results obtained for the ζ-potential suggest strong electrostatic repulsions between the droplets, which is an indicative of relative kinetic stability. In fact, macroscopically, all the nanoemulsions were relatively stable after 28 days of storage, except the nanoemulsions added with NaCl. Nanoemulsions produced with baru oil present a great potential to be used in the food, cosmetic, and pharmaceutical industries.
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Affiliation(s)
| | - Raquel Nunes Fernandes
- Food Technology Department, Federal University of Viçosa (UFV), 36570-900 Viçosa, Brazil
| | - Andréa Alves Simiqueli
- Department of Pharmacy, Federal University of Juiz de Fora, Governador Valadares campus (UFJF-GV), 35032-620 Governador Valadares, MG, Brazil
| | - Felipe Rocha
- Food Technology Department, Federal University of Viçosa (UFV), 36570-900 Viçosa, Brazil
| | | | | | - Luis Antonio Minim
- Food Technology Department, Federal University of Viçosa (UFV), 36570-900 Viçosa, Brazil
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2
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Sabry BA, Badr AN, Ahmed KA, Desoukey MA, Mohammed DM. Utilizing lemon peel extract and its nano-emulsion to control aflatoxin toxicity in rats. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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3
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Ogawa S, Iuchi K, Tsubomura T, Totani K, Hara S. Stabilizer-free Vitamin E Nanovehicle for Biological Research. J Oleo Sci 2022; 71:1531-1540. [PMID: 36089404 DOI: 10.5650/jos.ess22207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In molecular biology research, a vitamin E (VE) vehicle (VE dissolved in organic solvent) is often added to water media without a stabilizer. However, the detailed behavior of VE colloids in water media is unclear. In this study, we reveal that VE nanoemulsion readily forms in water-based media through the existing protocol. The colloid size was changed from 39 nm to the submicron scale by adjusting the initial concentration of the VE solution and adding a buffer. The radical scavenging effect of the dispersed nanosized VEs is comparable to that of the water-soluble antioxidant Trolox, providing excellent antioxidant performance in colloid form. The cytoprotection effect of the VE colloids under a lipid oxidation condition largely depends on the size of the nanodispersion. Smaller dispersed particles are more efficient radical scavengers than larger particles for a constant VE amount owing to sophisticated uptake behavior of cell. This unveiled fundamental knowledge pave the way for a preparative protocol of stabilizer-free VE vehicles, which are expected to become widely used in molecular biology research.
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Affiliation(s)
- Shigesaburo Ogawa
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bio-industry, Tokyo University of Agriculture
| | - Katsuya Iuchi
- Department of Molecular Diagnosis and Cancer Prevention, Saitama Cancer Center
| | - Taro Tsubomura
- Department of Materials and Life Science, Faculty of Science and Technology, Seikei University
| | - Kiichiro Totani
- Department of Materials and Life Science, Faculty of Science and Technology, Seikei University
| | - Setsuko Hara
- Department of Materials and Life Science, Faculty of Science and Technology, Seikei University
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Toor R, Denoyel R, Liggieri L, Schmitt M, Antoni M. Influence of Surfactant Concentration on Spontaneous Emulsification Kinetics. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:11521-11528. [PMID: 36095327 DOI: 10.1021/acs.langmuir.1c03443] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The kinetics of spontaneous emulsification is investigated on aqueous pendant drops in paraffin oil. Optical microscopy in transmission mode is used for high-spatial-resolution image recording. The influence of a lipophilic surfactant (Span 80) and two water-soluble surfactants (CTAB and SDS) is investigated. As time runs, the drop interface turns opaque due to the formation of microstructures associated with spontaneous emulsification. The time evolution of this phenomenon is shown to depend upon temperature and surfactant concentration, which leads to an overall shrinkage due to gradual water uptake and transport into paraffin oil. Spontaneous emulsification kinetics depends upon the chemical composition. Higher concentrations of Span 80 and CTAB (resp. SDS) are shown to promote (resp. hinder) water transport. This work provides new insights into the understanding of spontaneous emulsification when combining the properties of non-ionic and ionic surfactants.
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Affiliation(s)
- Ritu Toor
- Aix-Marseille Univ., CNRS, MADIREL, Marseille 13013, France
| | - Renaud Denoyel
- Aix-Marseille Univ., CNRS, MADIREL, Marseille 13013, France
| | - Libero Liggieri
- CNR-Institute of Condensed Matter Chemistry and Technologies for Energy (ICMATE), Unit of Genoa, Genova 16149, Italy
| | | | - Mickaël Antoni
- Aix-Marseille Univ., CNRS, MADIREL, Marseille 13013, France
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Chevalier RC, Gomes A, Cunha RL. Role of aqueous phase composition and hydrophilic emulsifier type on the stability of W/O/W emulsions. Food Res Int 2022; 156:111123. [DOI: 10.1016/j.foodres.2022.111123] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 03/08/2022] [Accepted: 03/09/2022] [Indexed: 11/04/2022]
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6
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Pomegranate seed oil nanoemulsion enriched by α-tocopherol; the effect of environmental stresses and long-term storage on its physicochemical properties and oxidation stability. Food Chem 2020; 345:128759. [PMID: 33310251 DOI: 10.1016/j.foodchem.2020.128759] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 11/21/2020] [Accepted: 11/27/2020] [Indexed: 12/16/2022]
Abstract
In this study, pomegranate seed oil (PSO) nanoemulsions loading different amounts of α-tocopherol (0-40%) were produced. The nanoemulsions were fabricated by ultra-sonication method and the influence of thermal treatment (20-90 °C), pH (2-8) and ionic strength (0-500 mM NaCl) were investigated on physicochemical properties of all treatments. Moreover, the oxidative stability and α-tocopherol degradation were also assessed on optimal enriched nanoemulsion formulation during 50-day storage. The droplet diameter, viscosity, antioxidant activity, encapsulation efficiency and loading capacity of optimal formulation were 37.5 nm, 514 cp, 92%, 3.45% and 92.5%, respectively. The peroxide value changed in the range of 4.5-5.3 and 6.7-10.5 meq O2/kg in loaded and unloaded nanoemulsions, respectively. Transmission electron microscopy demonstrated spherical morphology of nanoemulsion droplets with diameter average of 40 nm. This study suggested that PSO nanoemulsion loading α-tocopherol could be introduced as delivery system with favorable features under severe environmental conditions.
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Shen Y, Chang C, Shi M, Su Y, Gu L, Li J, Yang Y. Interactions between lecithin and yolk granule and their influence on the emulsifying properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105510] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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8
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Molavi F, Barzegar-Jalali M, Hamishehkar H. Polyester based polymeric nano and microparticles for pharmaceutical purposes: A review on formulation approaches. J Control Release 2020; 320:265-282. [DOI: 10.1016/j.jconrel.2020.01.028] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 01/15/2020] [Accepted: 01/17/2020] [Indexed: 12/18/2022]
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9
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Luo XA, Zhao P, Zhang H, Feng SY, Chen KX, Chen ZX. Improved hydrolysis of α-tocopherol acetate emulsion and its bioaccessibility in the presence of polysaccharides and PEG2000. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.123837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Sedaghat Doost A, Stevens CV, Claeys M, Van Der Meeren P. Fundamental Study on the Salt Tolerance of Oregano Essential Oil-in-Water Nanoemulsions Containing Tween 80. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:10572-10581. [PMID: 31310554 DOI: 10.1021/acs.langmuir.9b01620] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This study provides fundamental information about the influence of salt on the physicochemical stability of oregano essential oil (EO) and its main components incorporated in a nanoemulsion delivery system containing Tween 80 (T80) emulsifier. The emulsion stability was found to be strongly correlated with the lipid phase composition and the type of salts. The oregano essential oil nanoemulsions remained stable for several weeks in the absence of salts. Moreover, they were insensitive to tetrabutylammonium bromide, whereas similar to carvacrol emulsions, they exhibited a rapid phase separation and oiling-off in the presence of sodium chloride. On the other hand, high oleic sunflower oil (HOSO) and p-cymene emulsions remained stable in the presence of NaCl. Addition of 70 and 80% HOSO to the lipid phase of oregano EO and carvacrol, respectively, was found to be sufficient for the formation of emulsions with a high stability to 1.7 M NaCl. Hereby, the morphology of the oregano EO emulsions after 30 days of storage in the presence of NaCl was visualized using a transmission electron microscope. The determination of the surface load and area per surfactant molecule by interfacial tension (IFT) measurements and quartz crystal microbalance with dissipation revealed the dehydration of the polyoxyethylene groups of T80 in the presence of salt. The thickness of the T80 adsorbed layer onto solid hydrophobic and hydrophilic surfaces was significantly lower (p < 0.05) in the presence of sodium chloride. It is hypothesized that a combination of Ostwald ripening and coalescence due to an IFT increase and dehydration was responsible for the instability of the emulsions containing the more polar oregano EO and carvacrol in the presence of salt. The results obtained in this study could be useful for the formulation of essential oil nanoemulsions in the presence of salts applicable in food, pharmaceutical, and personal care products.
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Affiliation(s)
| | | | - Myriam Claeys
- Nematology Research Unit, Department of Biology , Ghent University , K.L. Ledeganckstraat 35 , 9000 Gent , Belgium
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Riquelme N, Zúñiga R, Arancibia C. Physical stability of nanoemulsions with emulsifier mixtures: Replacement of tween 80 with quillaja saponin. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.067] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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12
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Ganguly R, Kumar S, Nath S, Aswal V. Salt and phytochemical assisted modulation of self-assembly characteristics of Polysorbate-80 in aqueous medium. Int J Pharm 2019; 563:63-70. [DOI: 10.1016/j.ijpharm.2019.03.055] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 03/25/2019] [Accepted: 03/27/2019] [Indexed: 01/19/2023]
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13
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Zhang L, Zhang X, Zhang P, Zhang Z, Liu S, Han B. Efficient emulsifying properties of glycerol-based surfactant. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.05.055] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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14
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Inoue Y, Hibino M, Murata I, Kanamoto I. A Nanocarrier Skin-Targeted Drug Delivery System using an Ascorbic Acid Derivative. Pharm Res 2017; 35:1. [DOI: 10.1007/s11095-017-2311-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Accepted: 11/12/2017] [Indexed: 11/24/2022]
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Surh J, Decker EA, McClements DJ. Utilisation of spontaneous emulsification to fabricate lutein‐loaded nanoemulsion‐based delivery systems: factors influencing particle size and colour. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13395] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jeonghee Surh
- Department of Food and Nutrition College of Health Science Kangwon National University Samcheok Gangwon 25949 Korea
| | - Eric Andrew Decker
- Department of Food Science University of Massachusetts Amherst MA 01003 USA
- Department of Biochemistry Faculty of Science King Abdulaziz University Jeddah 21589 Saudi Arabia
| | - David Julian McClements
- Department of Food Science University of Massachusetts Amherst MA 01003 USA
- Department of Biochemistry Faculty of Science King Abdulaziz University Jeddah 21589 Saudi Arabia
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17
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Zhong J, Liu X, Wang Y, Qin X, Li Z. γ-Oryzanol nanoemulsions produced by a low-energy emulsification method: an evaluation of process parameters and physicochemical stability. Food Funct 2017; 8:2202-2211. [DOI: 10.1039/c7fo00023e] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
γ-Oryzanol is a natural antioxidant and nutraceutical compound, which makes it a good candidate for nutraceuticals, food supplements and pharmaceutical preparations.
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Affiliation(s)
- Jinfeng Zhong
- College of Food Science
- Southwest University
- Chongqing 400715
- P. R. China
| | - Xiong Liu
- College of Food Science
- Southwest University
- Chongqing 400715
- P. R. China
| | - Yonghua Wang
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- P. R. China
| | - Xiaoli Qin
- College of Food Science
- Southwest University
- Chongqing 400715
- P. R. China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
| | - Zeling Li
- College of Food Science
- Southwest University
- Chongqing 400715
- P. R. China
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Komaiko JS, McClements DJ. Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods. Compr Rev Food Sci Food Saf 2016; 15:331-352. [DOI: 10.1111/1541-4337.12189] [Citation(s) in RCA: 254] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2015] [Revised: 12/01/2015] [Accepted: 12/03/2015] [Indexed: 12/14/2022]
Affiliation(s)
- Jennifer S. Komaiko
- Biopolymers and Colloids Research Laboratory; Dept. of Food Science, Univ. of Massachusetts; Amherst MA 01003 U.S.A
| | - David Julian McClements
- Biopolymers and Colloids Research Laboratory; Dept. of Food Science, Univ. of Massachusetts; Amherst MA 01003 U.S.A
- Dept. of Biochemistry, Faculty of Science; King Abdulaziz Univ; P.O. Box 80203 Jeddah 21589 Saudi Arabia
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Komaiko J, Sastrosubroto A, McClements DJ. Formation of oil-in-water emulsions from natural emulsifiers using spontaneous emulsification: sunflower phospholipids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10078-10088. [PMID: 26528859 DOI: 10.1021/acs.jafc.5b03824] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This study examined the possibility of producing oil-in-water emulsions using a natural surfactant (sunflower phospholipids) and a low-energy method (spontaneous emulsification). Spontaneous emulsification was carried out by titrating an organic phase (oil and phospholipid) into an aqueous phase with continuous stirring. The influence of phospholipid composition, surfactant-to-oil ratio (SOR), initial phospholipids location, storage time, phospholipid type, and preparation method was tested. The initial droplet size depended on the nature of the phospholipid used, which was attributed to differences in phospholipid composition. Droplet size decreased with increasing SOR and was smallest when the phospholipid was fully dissolved in the organic phase rather than the aqueous phase. The droplets formed using spontaneous emulsification were relatively large (d > 10 μm), and so the emulsions were unstable to gravitational separation. At low SORs (0.1 and 0.5), emulsions produced with phospholipids had a smaller particle diameter than those produced with a synthetic surfactant (Tween 80), but at a higher SOR (1.0), this trend was reversed. High-energy methods (microfluidization and sonication) formed significantly smaller droplets (d < 10 μm) than spontaneous emulsification. The results from this study show that low-energy methods could be utilized with natural surfactants for applications for which fine droplets are not essential.
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Affiliation(s)
- Jennifer Komaiko
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Ashtri Sastrosubroto
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
- Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
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Uluata S, McClements DJ, Decker EA. Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9333-40. [PMID: 26452408 DOI: 10.1021/acs.jafc.5b03572] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The food industry is interested in the utilization of nanoemulsions stabilized by natural emulsifiers, but little research has been conducted to determine the oxidative stability of such emulsions. In this study, two natural (lecithin and quillaja saponin) and two synthetic (Tween 80 and sodium dodecyl sulfate) surfactants were used to fabricate omega-3 nanoemulsion using high pressure homogenization (microfluidization). Initially, all the nanoemulsions contained small (d from 45 to 89 nm) and anionic (ζ-potential from -8 to -65 mV) lipid droplets (pH 7). The effect of pH, ionic strength, and temperature on the physical stability of the nanoemulsion system was examined. Nanoemulsion stabilized with Tween 80, quillaja saponin, or sodium dodecyl sulfate (SDS) exhibited no major changes in particle size or visible creaming in the pH range of 3 to 8. All nanoemulsions were relatively stable to salt addition (0 to 500 mM NaCl, pH 7.0). Nanoemulsions stabilized with SDS and quillaja saponin were stable to heating (30 to 90 °C). The impact of surfactant type on lipid oxidation was determined in the presence and absence of the singlet oxygen photosensitizers, riboflavin, and rose bengal. Riboflavin and rose bengal accelerated lipid oxidation when compare to samples without photosensitizers. Lipid hydroperoxide formation followed the order Tween 80 > SDS > lecithin > quillaja saponin, and propanal formation followed the order lecithin > Tween 80 > SDS > quillaja saponin at 37 °C for autoxidation. The same order of oxidative stability was observed in the presence of photosensitized oxidation promoted by riboflavin. Quillaja saponin consistently produced the most oxidatively stable emulsions, which could be due to its high free radical scavenging capacity.
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Affiliation(s)
- Sibel Uluata
- Department of Food Science, University of Massachusetts Amherst , 228 Chenoweth Laboratory, 100 Holdsworth Way Amherst, Massachusetts 01003, United States
- Department of Food Technology, Inonu University , 44280 Malatya, Turkey
| | - D Julian McClements
- Department of Food Science, University of Massachusetts Amherst , 228 Chenoweth Laboratory, 100 Holdsworth Way Amherst, Massachusetts 01003, United States
- Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
| | - Eric A Decker
- Department of Food Science, University of Massachusetts Amherst , 228 Chenoweth Laboratory, 100 Holdsworth Way Amherst, Massachusetts 01003, United States
- Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
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