RT info:eu-repo/semantics/article
T1 Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach
A1 Niknam, S. Mehdi
A1 Kashaninejad, Mansoore
A1 Escudero Barbero, Isabel
A1 Sanz Díez, Mª Teresa
A1 Beltrán Calvo, Sagrario
A1 Benito Moreno, José Manuel
K1 Water-in-oil (W/O) nanoemulsion
K1 Response surface methodology
K1 High-energy emulsification
K1 Phenolics
K1 Encapsulation
K1 Stability
K1 Ingeniería química
K1 Chemical engineering
K1 Alimentos
K1 Food
AB In this study, we aimed to prepare stable water-in-oil (W/O) nanoemulsions loaded with aphenolic-rich aqueous phase from olive cake extract by applying the response surface methodologyand 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) ofa surfactant mixture of polyglycerol polyricinoleate (97%) and Tween 80 (3%) in Miglyol oil as thecontinuous 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 nmand a PDI of 0.255 ± 0.045 was prepared using a rotor-stator mixer for 10.1 min at 20,000 rpm. Highlevels of retention of antioxidant activity (90.2%) and phenolics (83.1–87.2%) were reached after30 days of storage at room temperature. Both W/O nanoemulsions showed good physical stabilityduring this storage period.
PB MDPI
SN 2304-8158
YR 2022
FD 2022-01
LK http://hdl.handle.net/10259/6667
UL http://hdl.handle.net/10259/6667
LA eng
NO 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).
DS Repositorio Institucional de la Universidad de Burgos
RD 19-abr-2024