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9Wheat bran oil (WBO) has been reported to have an important content of bioactive 10 compounds such as tocopherols, alkylresorcinols, steryl ferulates and other phenolic 11 compounds; however, its poor solubility in water systems restricts its applications in the food 12 industry. This study is focused on the formulation of oil-in-water (O/W) nanoemulsions of 13 WBO in order to improve the bioaccessibility of its active compounds. The influence of oil 14 concentration, surfactant type and concentration, and emulsification method, on the droplet 15 size and stability of the nanoemulsions was investigated. Response surface methodology was 16 used to optimize the conditions for preparing stable nanoemulsions with the minimum droplet 17 size. The optimal nanoemulsion was obtained when 1% of WBO and 7.3% of a surfactant 18 * Author to whom correspondence should be addressed.

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Although the use of oil-in-water (O/W) emulsions as metalworking fluids is widespread, the mechanisms of emulsion lubrication are not yet well understood. Several theories have been proposed but there is not a clear agreement about the effect of different operating conditions and emulsion properties on the lubricating performance of O/W emulsions. In the present study, the film forming ability of O/W emulsions as a function of emulsifier concentration is studied. The emulsifier content exerts a strong influence on all the emulsion properties, such as stability, droplet size distribution, surface and interfacial tension, wetting ability, etc., as well as on the lubricating behaviour, so it has been used to ascertain the relationship between all the properties involved. Three different emulsifiers-anionic, nonionic and cationic-were used at different concentrations in the design of lubricant O/W emulsions. Experimental results show that the work of adhesion of oil droplets on the metal surface is a valuable parameter to predict the ability of emulsions to form thick films in elastohydrodynamic (EHD) contacts. The influence of pH value of O/W emulsions on their lubricating behaviour is also verified. The overall conclusion is that the interactions between metal and oil droplets rule the mechanism of lubrication and that this interaction is primarily controlled by emulsifier concentration.

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