Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach

Foods

Isabel Escudero¹  José M. Benito¹  Seyed Mehdi Niknam¹  María Teresa Sanz¹  Sagrario Beltrán¹  Mansoore Kashaninejad¹ 

[1] Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain;

关键词: water-in-oil (W/O) nanoemulsion;    response surface methodology;    high-energy emulsification;    phenolics;    encapsulation;    stability;   

DOI  :  10.3390/foods11030279

来源: DOAJ

【 摘 要 】

In this study, we aimed to prepare stable water-in-oil (W/O) nanoemulsions loaded with a phenolic-rich aqueous phase from olive cake extract by applying the response surface methodology and using two methods: rotor-stator mixing and ultrasonic homogenization. The optimal nanoemulsion formulation was 7.4% (w/w) of olive cake extract as the dispersed phase, and 11.2% (w/w) of a surfactant mixture of polyglycerol polyricinoleate (97%) and Tween 80 (3%) in Miglyol oil as the continuous phase. Optimum results were obtained by ultrasonication for 15 min at 20% amplitude, yielding W/O nanoemulsion droplets of 104.9 ± 6.7 nm in diameter and with a polydispersity index (PDI) of 0.156 ± 0.085. Furthermore, an optimal nanoemulsion with a droplet size of 105.8 ± 10.3 nm and a PDI of 0.255 ± 0.045 was prepared using a rotor-stator mixer for 10.1 min at 20,000 rpm. High levels of retention of antioxidant activity (90.2%) and phenolics (83.1–87.2%) were reached after 30 days of storage at room temperature. Both W/O nanoemulsions showed good physical stability during this storage period.

【 授权许可】

Unknown