Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions

Abstract

Sea buckthorn oil-in-water emulsions were prepared through high pressure homogenization, and the effects of droplet size, oil content, and emulsifier type on emulsion properties and the overall antioxidant activity of the emulsions were evaluated. Emulsions with different droplet size were obtained by varying homogenization pressure, and higher oil content resulted in bigger droplet size of the emulsions. Among three tested emulsifiers, sodium caseinate and sugar ester were able to form emulsions with much smaller particle size than soy protein isolate. The emulsions with bigger droplets tended to cream in an accelerated centrifugation test. The antioxidant property of the emulsions was expressed as their DPPH radical scavenging activity. The emulsions processed at lower pressure or contained higher oil content had higher DPPH radical scavenging activity. The soy protein isolate-stabilized emulsion presented higher antioxidant activity than sodium caseinate- and sugar ester-stabilized ones. Upon storage, the antioxidant activity of the emulsions was decreased due to the changes in emulsion stability and the degradation of antioxidants. The knowledge obtained in this study would be useful in developing healthy food containing sea buckthorn oil.

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“…A similar observation was ascribed to the interference of the other components of the nanoemulsion to the absorbance measurement, as DPPH scavenging is measured through visible spectroscopy [ 44 ]. The amount of added emulsifier could be important [ 45 ], however, Tween-80 has been shown to be inactive against the stable free radical DPPH [ 46 ]. The concentration of curcumin and betacyanin in nanoemulsion #13 was reduced to 1000 ppm and 3 ppm, respectively.…”

The Potential Synergistic Activity of Zolmitriptan Combined in New Self-Nanoemulsifying Drug Delivery Systems: ATR-FTIR Real-Time Fast Dissolution Monitoring and Pharmacodynamic Assessment

“…Additionally, the higher oil content may have resulted in emulsions with higher viscosities, thereby reducing the emulsification efficiency. 38 …”

“…Additionally, the higher oil content may have resulted in emulsions with higher viscosities, thereby reducing the emulsification efficiency. 38 Zeta potential statistical analysis revealed a nonsignificant effect of oil concentration (p=0.176). In contrast, higher surfactant levels significantly lowered the zeta potential value (p<0.0001).…”

Fortification of chocolate usingMoringa oleiferaextract encapsulated in microemulsions

“…This could be due to the subsequent decrease of the oil phase and respective antioxidants contained. Indeed, a positive "quasi-linear" effect of oil concentration on radical inhibition values has also been reported in emulsions formed with plant derived oil (sea buckthorn oil) which has considerable amounts of antioxidants (Zheng et al, 2020).…”