2024-03-29T09:01:38Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/66672022-11-10T12:33:21Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Niknam, S.Mehdi
41ce6636-0cac-4d51-b497-807a632ce008
600
Kashaninejad, Mansoore
19b83798-8191-4640-90af-544afd7ca648
600
Escudero Barbero, Isabel
161
600
Sanz Díez, Mª Teresa
530
600
Beltrán Calvo, Sagrario
57
600
Benito Moreno, José Manuel
58
600
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
2022-11-10 13:33:21.364
Repositorio Institucional de la Universidad de Burgos
bubrep@ubu.es
RWwgYXV0b3IgY29tbyDDum5pY28gdGl0dWxhciBkZSBsb3MgZGVyZWNob3MgZGUgcHJvcGllZGFkIGludGVsZWN0dWFsIGRlIGxhIG9icmEsIG8gZGlzcG9uaWVuZG8gZGUgbG9zIGRlYmlkb3MgcGVybWlzb3MgZGUgbG9zIG90cm9zIHRpdHVsYXJlcywgc2kgbG9zIGh1YmllcmEsIHkgZW4gdmlydHVkIGRlIGxvcyBkZXJlY2hvcyBxdWUgbGUgY29uZmllcmUgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3IsIA0KQVVUT1JJWkEgYSBsYSBVbml2ZXJzaWRhZCBkZSBCdXJnb3MgYSBkaWZ1bmRpciwgZGUgbWFuZXJhIGdyYXR1aXRhLCBlbCBjb250ZW5pZG8gZGUgbG9zIGFyY2hpdm9zIGRpZ2l0YWxlcyBxdWUgY29ycmVzcG9uZGVuIGFsIGRvY3VtZW50byBkZXNjcml0byBhbnRlcmlvcm1lbnRlLCBjb24gY2Fyw6FjdGVyIG5vIGV4Y2x1c2l2byB5IGRlIG1hbmVyYSBww7pibGljYSBlbiBhY2Nlc28gYWJpZXJ0byBhIHRyYXbDqXMgZGUgSW50ZXJuZXQsIHBhcmEgbG8gcXVlIGxhIEJpYmxpb3RlY2EgcHJvY2VkZXLDoSBhIGFyY2hpdmFybG9zIGVuIGVsIFJlcG9zaXRvcmlvIEluc3RpdHVjaW9uYWwuIEFzaW1pc21vIGF1dG9yaXphIGEgbGEgVW5pdmVyc2lkYWQgZGUgQnVyZ29zIGEgcmVhbGl6YXIgbGFzIHRyYW5zZm9ybWFjaW9uZXMgbmVjZXNhcmlhcyBkZSBmb3JtYXRvLCBubyBkZSBjb250ZW5pZG8sIHBhcmEgZ2FyYW50aXphciBsYSBwcmVzZXJ2YWNpw7NuIHkgZWwgYWNjZXNvIGVuIGVsIGZ1dHVyby4NCg0KRWwgYXV0b3IgZGlzcG9uZSwgZW4gdG9kbyBjYXNvLCBkZWwgZGVyZWNobyBhIHJldm9jYXIgZXN0YSBhdXRvcml6YWNpw7NuLg0KDQpMYSBjZXNpw7NuIGRlIGRlcmVjaG9zIGRlIGVzdGEgb2JyYSBzZSBlbmN1ZW50cmEgc3VqZXRhIGEgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3I=