How to Formulate a Stable and Monodisperse Water-in-Oil Nanoemulsion Containing Pumpkin Seed Oil: The Use of Multiobjective Optimization

Nikolovski, Branislava; Ilić, Jelena D.; Sovilj, Milan N.

doi:10.1590/0104-6632.20160334s20140140

Cited by 14 publications

(6 citation statements)

References 44 publications

(52 reference statements)

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“…Sediments were observed at bottom of the tubes in the emulsions P‐1, P‐2, P‐4, P‐5, P‐7, P‐8, P‐13, P‐14 and P‐15 as compared to other emulsions, while S‐7 did not show any sediment at the bottom of the tube. Our results are in agreement with Nikolovski, Ilic, and Sovilj (), who found that the addition of 0.15 M NaCl in the water phase of the W/O nanoemulsion increased its stability by reducing the droplets diameter and made a stable emulsion against Ostwald ripening. Similar results were reported by Muschiolik et al (), who found that by addition of NaCl in inner aqueous phase (W 1 ) of multiple emulsions, the interaction level of the oil droplets with water droplets of inner aqueous phase (W 1 ) showed only minor changes during storage.…”

Section: Resultssupporting

confidence: 93%

Stabilizing the primary emulsion with hydrophobic emulsifiers and salt for encapsulating herbal extracts in a double emulsion

Choudhary

Sabikhi

Hussain

et al. 2018

J Food Process Preserv

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In the current study, the effect of hydrophobic emulsifiers (polyglycerol polyricinoleate [PGPR] or soy lecithin) as a surfactant and salt (NaCl) as an electrolyte on the stability of primary water-in-oil emulsion (W 1 /O) of a W 1 /O/W 2 double emulsion was evaluated. Primary emulsion (W 1 /O) was prepared by mixing reverse osmosis (RO) water containing bitter gourd (Momordica charantia) extract (55.2%), salt (3%-5%) and rice bran oil containing varying range of PGPR (2%-4%) or lecithin (4%-6%).Emulsions with different formulations were prepared using full factorial, with optical microscopic images, apparent viscosity and sedimentation stability as the deciding attributes. Emulsions prepared with soy lecithin were unstable and coalesced, leading to phase separation, immediately after preparation. The emulsions prepared with PGPR were significantly (p < 0.05) stable at all the ranges used, when compared to lecithin. Furthermore, the emulsion containing 3% salt and 4% PGPR showed significantly (p < 0.05) higher stability when compared to other combinations used. Practical applicationsMedicinal plant extracts are usually converted into capsules/tablets or as dietary supplements due to their unacceptable sensory characteristics. Bitter gourd is gaining attention as a potential cure for diabetes, thereby increasing its use as a dietary supplement and in foods. Incorporating bitter gourd extract in foods could be a convenient way to combat diabetes mellitus. Utilization of bitter gourd extract needs a medium by which its sensorial aspects can be made acceptable or masked. Double emulsion is one such technique which is used to mask the unacceptable flavour and odour of plant extracts by compartmentalizing it inside an immiscible liquid, which is then protected by layer of another immiscible liquid. This paper discusses the stabilization of the primary emulsion (W1/O) with lipophilic emulsifier and salt for encapsulating the aqueous extract of bitter gourd in a double emulsion (W1/O/W2)

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Section: Resultssupporting

confidence: 93%

Stabilizing the primary emulsion with hydrophobic emulsifiers and salt for encapsulating herbal extracts in a double emulsion

Choudhary

Sabikhi

Hussain

et al. 2018

J Food Process Preserv

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“…Stability was accessed by determining the CI (%) across a period of 28 days with sampling points at 0, 7, 14, 21, and 28 days. CI, a stability indicator, was determined according to the method described by Nikolovski et al [39], with some modifications. Briefly, the prepared emulsions were transferred to 25 mL graduated test tubes, sealed to prevent evaporation, and kept at room temperature during the evaluation period.…”

Section: Characterization Of the Emulsionsmentioning

confidence: 99%

Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives

et al. 2022

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Pickering emulsions, which are emulsions stabilized by colloidal particles, are being increasingly positioned as novel strategies to develop innovative food product solutions. In this context, the present work aims to develop Pickering emulsions stabilized by natural-based curcumin-loaded particles produced by the solid dispersion technique as promising mayonnaise-like food sauce alternatives. Two particle formulations (KC1 and KC2) were produced using k-carrageenan as the matrix material and different curcumin contents, then employed in the preparation of three Pickering emulsion formulations comprising different oil fractions (φ) and particle concentrations (KC1 φ 0.4 (4.7%), KC2 φ 0.4 (4.7%) and KC2 φ 0.6 (4.0%)). The creaming index tests accompanied by the optical microscopy analysis evidenced the good stability of the developed products for the tested period of 28 days. The final products were tested concerning color attributes, pH, oxidative stability, textural, and nutritional composition, and compared with two commercial mayonnaises (traditional and light products). Overall, the produced emulsions were characterized by a bright yellow color (an appealing attribute for consumers), an acidic pH (similar to mayonnaise), and a considerably improved oxidative stability, implying a foreseeable longer shelf life. The sauce KC1 φ 0.4 (4.7%) showed a similar texture to the light commercial mayonnaise, being a promising alternative to conventional sauces, holding a low-fat content and potentially added benefits due to the curcumin and virgin olive oil intrinsic properties.

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“…Salt improves the viscosity of DE by enhancing the emulsifying properties and the highest viscosity was observed at 4% salt concentration. [ 36 ] But no significant difference was observed for variation in homogenization speed ( p > 0.05) (Figure 1B). The reason for rise in viscosity was a penetration of water from W 2 ‐phase to W 1 ‐phase due to which droplet packed closer to equalize the osmotic pressure and entanglement.…”

Section: Resultsmentioning

confidence: 94%

Emblicanin Rich Emblica officinalis Encapsulated Double Emulsion and its Antioxidant Stability during Storage

Chaudhary

Sabikhi

Hussain

et al. 2020

Euro J Lipid Sci & Tech

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Emblicanin rich water‐soluble extract of Emblica officinalis (EEO) is encapsulated in the inner phase of double emulsion (DE) by using emulsifiers in different phases at different concentrations. The effects of other variables like homogenization speed, salt and herbal concentration are also investigated on various phases of DE to obtain a stable matrix. Finally, optimized EEO encapsulated DE has 2% w/w NaCl and 50% w/w EEO in inner (W1) phase, 4% w/w polyglycerol polyricinoleate (PGPR) in middle oil‐phase and 2% w/w low‐methoxy‐pectin and reverse osmosis water in outer (W2) phase. Ultra‐Turrax high shear homogenizer is employed to prepare primary emulsion (W1/O) at 20 000 rpm and DE (W1/O in W2) at 12 000 rpm. The EEO encapsulated DE has been characterized for encapsulation efficiency (>90%), viscosity (0.715 ± 0.18 Pa s), sedimentation stability, zeta potential (−32.17 ±1.17 mV), and particle size. Light and confocal laser microscopy are used for elaborating the microscopic structure of EEO encapsulated DEs. DE has shown storage stability up to 42 days and protect antioxidant activities as compared to control (herbal extract was not encapsulated in the inner phase). The present study demonstrates that the optimized DE matrix can be used to protect the bioactive properties of EEO for its use in functional food formulation.

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How to Formulate a Stable and Monodisperse Water-in-Oil Nanoemulsion Containing Pumpkin Seed Oil: The Use of Multiobjective Optimization

Cited by 14 publications

References 44 publications

Stabilizing the primary emulsion with hydrophobic emulsifiers and salt for encapsulating herbal extracts in a double emulsion

Stabilizing the primary emulsion with hydrophobic emulsifiers and salt for encapsulating herbal extracts in a double emulsion

Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives

Emblicanin Rich Emblica officinalis Encapsulated Double Emulsion and its Antioxidant Stability during Storage

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