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dc.contributor.authorNiknam, S. Mehdi
dc.contributor.authorKashaninejad, Mansoore
dc.contributor.authorEscudero Barbero, Isabel 
dc.contributor.authorSanz Díez, Mª Teresa 
dc.contributor.authorBeltrán Calvo, Sagrario 
dc.contributor.authorBenito Moreno, José Manuel 
dc.date.accessioned2022-05-18T13:01:49Z
dc.date.available2022-05-18T13:01:49Z
dc.date.issued2022-01
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10259/6667
dc.description.abstractIn 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.en
dc.description.sponsorshipJunta 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).en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherMDPIes
dc.relation.ispartofFoods. 2022, V. 11, n. 3, 279es
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectWater-in-oil (W/O) nanoemulsionen
dc.subjectResponse surface methodologyen
dc.subjectHigh-energy emulsificationen
dc.subjectPhenolicsen
dc.subjectEncapsulationen
dc.subjectStabilityen
dc.subject.otherIngeniería químicaes
dc.subject.otherChemical engineeringen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.titlePreparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approachen
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.3390/foods11030279es
dc.identifier.doi10.3390/foods11030279
dc.relation.projectIDinfo:eu-repo/grantAgreement/Junta de Castilla y León//BU050P20
dc.relation.projectIDinfo: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 VALIOSOSes
dc.identifier.essn2304-8158
dc.journal.titleFoodses
dc.volume.number11es
dc.issue.number3es
dc.page.initial279es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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