2026-04-28T17:55:27Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/66672024-04-16T12:31:08Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

00925njm 22002777a 4500 dc Niknam, S. Mehdi author Kashaninejad, Mansoore author Escudero Barbero, Isabel author Sanz Díez, Mª Teresa author Beltrán Calvo, Sagrario author Benito Moreno, José Manuel author 2022-01 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. 2304-8158 http://hdl.handle.net/10259/6667 10.3390/foods11030279 2304-8158 Water-in-oil (W/O) nanoemulsion Response surface methodology High-energy emulsification Phenolics Encapsulation Stability Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach