2026-04-28T08:15:23Zhttps://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 398b7b89-81fb-4a4c-adca-1b6f510df6c0 600 Kashaninejad, Mansoore 19b83798-8191-4640-90af-544afd7ca648 600 Escudero Barbero, Isabel 161 600 0000-0001-6143-1582 Sanz Díez, Mª Teresa 530 600 0000-0003-1799-3099 Beltrán Calvo, Sagrario 57 600 0000-0003-2559-3925 Benito Moreno, José Manuel 58 600 0000-0001-8899-0448 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. Junta de Castilla y León (JCyL) and the European Regional Development Fund (ERDF) through grant number BU050P20, and by the Agencia Estatal de Investigación (grant number PID2019-104950RB-I00/AEI/10.13039/501100011033). application/pdf eng MDPI Foods. 2022, V. 11, n. 3, 279 https://doi.org/10.3390/foods11030279 info:eu-repo/grantAgreement/Junta de Castilla y León//BU050P20 info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-104950RB-I00/ES/VALORIZACION DE SUBPRODUCTOS MARINOS MEDIANTE TECNOLOGIAS DE FLUIDOS SUB- Y SUPERCRITICOS PARA LA OBTENCION DE BIOCOMPUESTOS VALIOSOS Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Water-in-oil (W/O) nanoemulsion Response surface methodology High-energy emulsification Phenolics Encapsulation Stability Ingeniería química Alimentos Chemical engineering Food Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Foods 11 3 279 THUMBNAIL Niknam-foods_2022.pdf.jpg Niknam-foods_2022.pdf.jpg IM Thumbnail image/jpeg 3522 https://riubu.ubu.es/bitstream/10259/6667/4/Niknam-foods_2022.pdf.jpg b74cdbb7c58689371b52bbee2c11e419 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/6667/3/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/6667/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Niknam-foods_2022.pdf Niknam-foods_2022.pdf application/pdf 1956805 https://riubu.ubu.es/bitstream/10259/6667/1/Niknam-foods_2022.pdf d4b86c0dd0a598dd38454acfaa523da3 MD5 1 10259/6667 oai:riubu.ubu.es:10259/6667 2024-04-16 14:31:08.605 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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