Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake

Taarji, Noamane; Silva, Cezar Antônio Rabelo da; Khalid, Nauman; Gadhi, Chemseddoha; Hafidi, Abdellatif; Kobayashi, Isao; Neves, Marcos A.; Isoda, Hiroko; Nakajima, Mitsutoshi

doi:10.1016/j.foodchem.2017.12.008

Cited by 48 publications

(56 citation statements)

References 33 publications

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“…The negative surface potential value of emulsions stabilized by saponin was also observed in other works. This can be attributed to the carboxylic acid groups presented in the adsorbed saponin molecules [13,17]. Moreover, zeta potential results supported that saponin-coated particles were mainly stabilized by the electrostatic repulsion generated between the highly negatively charged droplets [31].…”

Section: Characterization Of Emulsionsmentioning

confidence: 79%

“…Nowadays, a significant challenge to be overcome in the field of emulsions is the introduction of natural products to act as surfactants [5,16,17]. This approach has been supported by the growth of consumer demands for more sustainable, natural, and environmentally friendly formulations, in line with the increasingly restrictive environmental legislation, in addition to the biocompatibility, biodegradability, and lower toxicity of such compounds.…”

Section: Introductionmentioning

confidence: 99%

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Formulation and Optimization of Nanoemulsions Using the Natural Surfactant Saponin from Quillaja Bark

et al. 2020

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Replacing synthetic surfactants by natural alternatives when formulating nanoemulsions has gained attention as a sustainable approach. In this context, nanoemulsions based on sweet almond oil and stabilized by saponin from Quillaja bark with glycerol as cosurfactant were prepared by the high-pressure homogenization method. The effects of oil/water (O/W) ratio, total surfactant amount, and saponin/glycerol ratio on their stability were analyzed. The formation and stabilization of the oil-in-water nanoemulsions were analyzed through the evaluation of stability over time, pH, zeta potential, and particle size distribution analysis. Moreover, a design of experiments was performed to assess the most suitable composition based on particle size and stability parameters. The prepared nanoemulsions are, in general, highly stable over time, showing zeta potential values lower than −40 mV, a slight acid behavior due to the character of the components, and particle size (in volume) in the range of 1.1 to 4.3 µm. Response surface methodology revealed that formulations using an O/W ratio of 10/90 and 1.5 wt% surfactant resulted in lower particle sizes and zeta potential, presenting higher stability. The use of glycerol did not positively affect the formulations, which reinforces the suitability of preparing highly stable nanoemulsions based on natural surfactants such as saponins.

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Section: Characterization Of Emulsionsmentioning

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Formulation and Optimization of Nanoemulsions Using the Natural Surfactant Saponin from Quillaja Bark

et al. 2020

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“…This substance can be delivered either solid or liquid forms that can be easily added to foods (Reichert, Salminen, Badolato Bönisch, Schäfer, & Weiss, 2019). Numerous recent reports have studied the formulation of NE using saponins as emulsifiers (Table 1), among them formulation of astaxanthin NE using ginseng saponins (Shu et al, 2018); gypenosides (Gps) isolated from the Gynostemma pentaphyllum tree, for astaxanthin NE (Chen et al, 2018b); formulation of NE using a saponin-rich extract from argan oil press-cake (Taarji et al, 2018b); and saponins extract from Verbascum nigrum L.…”

Section: Saponinsmentioning

confidence: 99%

“…It is important to report that the new research trends in the development of natural emulsifiers stabilized-NE are converging on the identification of new natural emulsifiers obtained from agrofood industrial by-products for sustainability development and resolving disposal of residues. In this context, Taarji et al (2018a) investigated the formulation of NE using a saponin-rich extract obtained from argan oil press-cake, as an emulsifier. These authors found that 50% ethanol extract diminished the interfacial tension to a low level in MCT and soybean oil (12.7 and 10.5 mN/m, respectively).…”

Section: Stability Of Nanoemulsionsmentioning

confidence: 99%

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Dammak

Sobral

Aquino

et al. 2020

Comp Rev Food Sci Food Safe

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In recent years, substantial consideration within the food industry has been aimed at the development of food‐grade nanoemulsions (NE) as promising systems for encapsulating, stabilizing, and delivering bioactive compounds. Although numerous studies have revealed the critical potential of NE, there are still several challenges to overcome them. These include the extensive amounts of synthetic emulsifiers needed for NE formulation, which can potentially be toxic for human health. The interest in safety, and natural emulsifiers have stimulated food manufacturers to develop "label‐friendly" formulations by replacing synthetic emulsifiers with natural alternatives. This review represents a critical and comprehensive summary of the application of natural emulsifiers as potential substitutes for synthetic emulsifiers in NE production, with particular emphasis on the newly identified natural emulsifiers. Some recent reports showed the excellent emulsifying properties of various natural emulsifier extracted from natural resources, to produce NE, and therefore, might be generalized for further industrial applications. Future trends are encouraged to identify novel natural emulsifiers from industrial food by‐products that may demonstrate highly effective emulsifiers.

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“…[98] Nanoemulsions are O/W and W/O emulsions with a droplet size of the dispersed phase from 20 to 500 [nm] [99] and they are kinetically stable. [103] Nanoemulsions can be used in the production of many types of cosmetic products, starting with water-like fluids, ringing gels, lotions, banner milks, crystal gels providing them various rheological, visual, and sensory properties. In comparison to microemulsions, nanoemulsions requires the use of small amounts of surfactant while maintaining a stable formulation.…”

Section: The Application Of Argan Oil In Cosmeticsmentioning

confidence: 99%

The Properties and Application of Argan Oil in Cosmetology

Goik

Goik²,

Załęska

2019

Euro J Lipid Sci & Tech

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For the last few years there has been observed an interest and growing awareness of consumers regarding healthy diet, way of life, and body care. This leads to the design and creation of new products and cosmetic formulations with appropriate sensory characteristics and rheological properties, attractive in terms of nutritional values, and body care. Argan oil contains a high level of both oleic acid and linoleic acid, making it an excellent source of basic polyunsaturated fatty acids. Also, it is particularly rich in polyphenols and tocopherols that exhibit significant antioxidant activity. This paper presents a literature review of the properties of argan oil and their application. Argan oil is used in the food, pharmaceutical and cosmetics industries and supports the treatment of many diseases. Practical Applications: This work presents a wide review and discussion of the literature on the issues related to the use of argan oil in cosmetology and cosmetics industry based on its properties. This review work can be helpful for the cosmetics and food industry in creating new cosmetic recipes and food products (e.g., special‐purpose products) using argan oil as a base raw material. Argan oil contains a high level of both oleic acid and linoleic acid, making it an excellent source of basic polyunsaturated fatty acids. It is also particularly rich in polyphenols and tocopherols that exhibit significant antioxidant activity. This leads to the design and creation of new products and cosmetic formulations with appropriate sensory characteristics and rheological properties, attractive in terms of nutritional values, and body care. This paper presents a literature review of the properties of argan oil and their application.

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Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake

Cited by 48 publications

References 33 publications

Formulation and Optimization of Nanoemulsions Using the Natural Surfactant Saponin from Quillaja Bark

Formulation and Optimization of Nanoemulsions Using the Natural Surfactant Saponin from Quillaja Bark

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

The Properties and Application of Argan Oil in Cosmetology

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