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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/6667

    Título
    Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach
    Autor
    Niknam, S.Mehdi
    Kashaninejad, Mansoore
    Escudero Barbero, IsabelUBU authority Orcid
    Sanz Díez, Mª TeresaUBU authority Orcid
    Beltrán Calvo, SagrarioUBU authority Orcid
    Benito Moreno, José ManuelUBU authority Orcid
    Publicado en
    Foods. 2022, V. 11, n. 3, 279
    Editorial
    MDPI
    Fecha de publicación
    2022-01
    ISSN
    2304-8158
    DOI
    10.3390/foods11030279
    Abstract
    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.
    Palabras clave
    Water-in-oil (W/O) nanoemulsion
    Response surface methodology
    High-energy emulsification
    Phenolics
    Encapsulation
    Stability
    Materia
    Ingeniería química
    Chemical engineering
    Alimentos
    Food
    URI
    http://hdl.handle.net/10259/6667
    Versión del editor
    https://doi.org/10.3390/foods11030279
    Collections
    • Artículos BIOIND
    Atribución 4.0 Internacional
    Documento(s) sujeto(s) a una licencia Creative Commons Atribución 4.0 Internacional
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