RT info:eu-repo/semantics/article
T1 Formulation and characterisation of wheat bran oil-in-water nanoemulsions
A1 Rebolleda Alonso, Sara
A1 Sanz Díez, Mª Teresa
A1 Benito Moreno, José Manuel
A1 Beltrán Calvo, Sagrario
A1 Escudero Barbero, Isabel
A1 González San José, Mª Luisa
K1 Nanoemulsion
K1 Wheat bran oil
K1 Ultrasonication
K1 Response surface methodology
K1 Antioxidant capacity
K1 Tyrosinase inhibition
K1 Food
K1 Chemical engineering
K1 Alimentos
K1 Ingeniería química
AB Wheat bran oil (WBO) has been reported to have an important content of bioactive compounds, such astocopherols, alkylresorcinols, steryl ferulates and other phenolic compounds; however, its poor solubilityin water systems restricts its applications in the food industry. This study is focussed on the formulationof oil-in-water (O/W) nanoemulsions of WBO in order to improve the bioaccessibility of its active compounds.The influences of oil concentration, surfactant type and concentration, and emulsificationmethod, on the droplet size and stability of the nanoemulsions were investigated. Response surfacemethodology was used to optimise the conditions for preparing stable nanoemulsions with the minimumdroplet size. The optimal nanoemulsion was obtained when 1% of WBO and 7.3% of a surfactant mixtureof Span 80 (37.4%) and Tween 80 (62.6%) were emulsified in water by high intensity ultrasonication for50 s after pre-emulsification with a high speed blender during 5 min. The optimal nanoemulsion showedgood stability over time and antioxidant and tyrosinase inhibitory activities, which make it suitable foruse in food applications.
PB Elsevier
YR 2015
FD 2015-01
LK http://hdl.handle.net/10259/4343
UL http://hdl.handle.net/10259/4343
LA eng
NO This work is part of the GALANG project (Ref.: ITC-20113029)financed by the Spanish Government through CDTI.
DS Repositorio Institucional de la Universidad de Burgos
RD 24-dic-2024