2026-06-30T03:53:33Zhttps://riubu.ubu.es/oai/request

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

Niknam, S. Mehdi Kashaninejad, Mansoore Escudero Barbero, Isabel Sanz Díez, Mª Teresa Beltrán Calvo, Sagrario 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 http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess 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