2026-04-28T17:55:59Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/66672024-04-16T12:31:08Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Repositorio Institucional de la Universidad de Burgos
author
Niknam, S. Mehdi
author
Kashaninejad, Mansoore
author
Escudero Barbero, Isabel
author
Sanz Díez, Mª Teresa
author
Beltrán Calvo, Sagrario
author
Benito Moreno, José Manuel
2022-05-18T13:01:49Z
2022-05-18T13:01:49Z
2022-01
2304-8158
http://hdl.handle.net/10259/6667
10.3390/foods11030279
2304-8158
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.
eng
Atribución 4.0 Internacional
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
info:eu-repo/semantics/article
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