2026-04-28T08:15:22Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/43432022-04-29T12:02:45Zcom_10259_5827com_10259_5086com_10259_2604com_10259_4244col_10259_5828col_10259_4245

Rebolleda Alonso, Sara 466 500 Sanz Díez, Mª Teresa 530 500 Benito Moreno, José Manuel 58 500 Beltrán Calvo, Sagrario 57 500 Escudero Barbero, Isabel 161 500 González San José, Mª Luisa 258 500 2017-02-15T11:21:14Z 2017-02-15T11:21:14Z 2015-01 http://hdl.handle.net/10259/4343 Wheat bran oil (WBO) has been reported to have an important content of bioactive compounds, such as tocopherols, alkylresorcinols, steryl ferulates and other phenolic compounds; however, its poor solubility in water systems restricts its applications in the food industry. This study is focussed on the formulation of oil-in-water (O/W) nanoemulsions of WBO in order to improve the bioaccessibility of its active compounds. The influences of oil concentration, surfactant type and concentration, and emulsification method, on the droplet size and stability of the nanoemulsions were investigated. Response surface methodology was used to optimise the conditions for preparing stable nanoemulsions with the minimum droplet size. The optimal nanoemulsion was obtained when 1% of WBO and 7.3% of a surfactant mixture of Span 80 (37.4%) and Tween 80 (62.6%) were emulsified in water by high intensity ultrasonication for 50 s after pre-emulsification with a high speed blender during 5 min. The optimal nanoemulsion showed good stability over time and antioxidant and tyrosinase inhibitory activities, which make it suitable for use in food applications. This work is part of the GALANG project (Ref.: ITC-20113029) financed by the Spanish Government through CDTI. application/pdf eng Elsevier Food Chemistry. 2015, V. 167, p. 16–23 http://dx.doi.org/10.1016/j.foodchem.2014.06.097 Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Nanoemulsion Wheat bran oil Ultrasonication Response surface methodology Antioxidant capacity Tyrosinase inhibition Food Chemical engineering Alimentos Ingeniería química Formulation and characterisation of wheat bran oil-in-water nanoemulsions info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/4343/8/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 8 THUMBNAIL Rebolleda-FC_2015.pdf.jpg Rebolleda-FC_2015.pdf.jpg IM Thumbnail image/jpeg 4164 https://riubu.ubu.es/bitstream/10259/4343/7/Rebolleda-FC_2015.pdf.jpg bccc5b6c789b0c952e799e7db7cbdf89 MD5 7 ORIGINAL Rebolleda-FC_2015.pdf Rebolleda-FC_2015.pdf application/pdf 871876 https://riubu.ubu.es/bitstream/10259/4343/1/Rebolleda-FC_2015.pdf 1e46d79f0fd5689ab1c79b85c9739f33 MD5 1 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/4343/5/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 5 TEXT Rebolleda-FC_2015.pdf.txt Rebolleda-FC_2015.pdf.txt Extracted text text/plain 49720 https://riubu.ubu.es/bitstream/10259/4343/6/Rebolleda-FC_2015.pdf.txt aace138fea13941f9f08f86d98e2fb62 MD5 6 10259/4343 oai:riubu.ubu.es:10259/4343 2022-04-29 14:02:45.814 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es RWwgYXV0b3IgY29tbyDDum5pY28gdGl0dWxhciBkZSBsb3MgZGVyZWNob3MgZGUgcHJvcGllZGFkIGludGVsZWN0dWFsIGRlIGxhIG9icmEsIG8gZGlzcG9uaWVuZG8gZGUgbG9zIGRlYmlkb3MgcGVybWlzb3MgZGUgbG9zIG90cm9zIHRpdHVsYXJlcywgc2kgbG9zIGh1YmllcmEsIHkgZW4gdmlydHVkIGRlIGxvcyBkZXJlY2hvcyBxdWUgbGUgY29uZmllcmUgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3IsIA0KQVVUT1JJWkEgYSBsYSBVbml2ZXJzaWRhZCBkZSBCdXJnb3MgYSBkaWZ1bmRpciwgZGUgbWFuZXJhIGdyYXR1aXRhLCBlbCBjb250ZW5pZG8gZGUgbG9zIGFyY2hpdm9zIGRpZ2l0YWxlcyBxdWUgY29ycmVzcG9uZGVuIGFsIGRvY3VtZW50byBkZXNjcml0byBhbnRlcmlvcm1lbnRlLCBjb24gY2Fyw6FjdGVyIG5vIGV4Y2x1c2l2byB5IGRlIG1hbmVyYSBww7pibGljYSBlbiBhY2Nlc28gYWJpZXJ0byBhIHRyYXbDqXMgZGUgSW50ZXJuZXQsIHBhcmEgbG8gcXVlIGxhIEJpYmxpb3RlY2EgcHJvY2VkZXLDoSBhIGFyY2hpdmFybG9zIGVuIGVsIFJlcG9zaXRvcmlvIEluc3RpdHVjaW9uYWwuIEFzaW1pc21vIGF1dG9yaXphIGEgbGEgVW5pdmVyc2lkYWQgZGUgQnVyZ29zIGEgcmVhbGl6YXIgbGFzIHRyYW5zZm9ybWFjaW9uZXMgbmVjZXNhcmlhcyBkZSBmb3JtYXRvLCBubyBkZSBjb250ZW5pZG8sIHBhcmEgZ2FyYW50aXphciBsYSBwcmVzZXJ2YWNpw7NuIHkgZWwgYWNjZXNvIGVuIGVsIGZ1dHVyby4NCg0KRWwgYXV0b3IgZGlzcG9uZSwgZW4gdG9kbyBjYXNvLCBkZWwgZGVyZWNobyBhIHJldm9jYXIgZXN0YSBhdXRvcml6YWNpw7NuLg0KDQpMYSBjZXNpw7NuIGRlIGRlcmVjaG9zIGRlIGVzdGEgb2JyYSBzZSBlbmN1ZW50cmEgc3VqZXRhIGEgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3I=