Nano-emulsion prepared by high pressure homogenization method as a good carrier for Sichuan pepper essential oil: Preparation, stability, and bioactivity

Shi, Yameng; Zhang, Min; Chen, Kai; Wang, Mingqi

doi:10.1016/j.lwt.2021.112779

Cited by 41 publications

(26 citation statements)

References 25 publications

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“…On the other hand, in the samples where a super-fine emulsion was observed, fewer turbidity samples indicated higher homogeneity and smaller complex sizes. Previous research also shows that a nano-emulsion of Szechuan pepper oil showed an increase in turbidity over time, and the relative size of the nanodroplets was in the range of 120-250 nm in diameter, showing very small droplet size (Shi et al, 2022). However, in this study, the droplets of the emulsion were not small enough to allow the light to pass through.…”

Section: Turbidity Characteristics Of the Modified Starch-stabilized ...contrasting

confidence: 45%

Ultrasonic preparation of olive oil pickering emulsion stabilized by modified starch

Nafiunisa¹,

Aryanti²,

Wardhani³

2022

Acta Sci Pol Technol Aliment

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Background. In order to obtain a stable emulsion system for food products fortified by bioactive compounds, it is necessary to add an emulsifier and stabilizer. Because food has a close relationship with health, it would be better if the emulsifier and stabilizer came from natural ingredients. One natural compound which acts as a stabilizer is polysaccharides. This research involved an investigation of the stabilization of oil in water emulsion using modified polysaccharides and its complex with a surfactant. Materials and methods. Food grade extra virgin olive oil was used as the oil phase. Pickering emulsion was prepared by adding starch particles as an emulsion stabilizer. Corn starch was used as the starch source and modified using gelatinization methods without any addition of chemicals. As for the polysaccharidesurfactant complex, the modified starch was combined with a food-grade nonionic surfactant -Tween-80. Results. The results show that the addition of the stabilizer did not have any specific impact on the density or viscosity of the emulsion product. However, it somehow helped to stabilise the emulsion, as proven by the turbidity profile and the microscopic morphology investigation. Conclusion.Stable olive oil Pickering emulsions were successfully prepared with the assistance of an ultrasonic homogenizer and a modified corn starch-Tween 80 combination as a stabilizer.

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Section: Turbidity Characteristics Of the Modified Starch-stabilized ...contrasting

confidence: 45%

Ultrasonic preparation of olive oil pickering emulsion stabilized by modified starch

Nafiunisa¹,

Aryanti²,

Wardhani³

2022

Acta Sci Pol Technol Aliment

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“…Additionally, the study used well-established non-ionic surfactants generally recognized as safe (GRAS), namely Tween 40 and Transcutol HP, for an enhanced emulsification process in the development of TAM-NE systems [ 18 , 30 , 31 ]. Therefore, the applicability of several S mix was scanned by preparing seven different ratios of Tween 40 and Transcutol HP, as follows: 1:2, 2:1, 3:1, 4:1, 1:2, 1:3, and 1:4.…”

Section: Resultsmentioning

confidence: 99%

“…The results are shown in Table 1 . A high-energy ultrasonication technique was employed to prepare the TAM-loaded NE system, as previously reported in [ 9 , 30 , 31 ].…”

Section: Resultsmentioning

confidence: 99%

“…Various stress condition tests were applied to the prepared TAM-NE systems, such as heating (4 °C) and cooling cycles (40 °C) and freeze (−21 °C) and thaw cycles (+25 °C), with storage at a specified temperature for 48 h. The stability of the prepared NE systems was assessed by applying centrifugation stress; 1 mL of the system was added to 100 mL distilled water and centrifuged for 30 min (5000× rpm), and phase separation was inspected visually [ 31 , 34 ].…”

Section: Methodsmentioning

confidence: 99%

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Tamoxifen Citrate Containing Topical Nanoemulgel Prepared by Ultrasonication Technique: Formulation Design and In Vitro Evaluation

Alyami

Alshehri

et al. 2022

Gels

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The present study aims to design and develop a nanoemulgel formulation of Tamoxifen citrate (TAM), a water-insoluble, potent anticancer drug, using the spontaneous emulsification method to improve topical delivery, achieve high accumulation at the tumour site, and spare the healthy tissues. The oil-based selection was related to the TAM solubility, while the surfactant and co-surfactant were chosen based on the droplets’ thermodynamic stability and size. Afterwards, a pseudo-ternary phase diagram was built for the most promising formulation using two oils, olive and sesame, with a varied mix of Tween 40 as the surfactant and Trascutol HP as the co-surfactant (Smix), by the optimisation of experiments. The nanoemulsion (NE) formulations that were prepared were found to have an average droplet size of 41.77 ± 1.23 nm and 188.37 ± 3.53 nm, with suitable thermodynamic stability and physicochemical properties. Both olive and sesame oils are natural food additives due to their associated antioxidant effects; therefore, they showed no toxicity profile on breast cell lines (MCF-7, ATCC number HTB-22). The TAM-NE preparations revealed a prolonged and doublings superior cumulative percentage of in vitro release of TAM compared to TAM plain gel suspension over 24 h. The release data suggested that the Higuchi model was the best fitting kinetical model for the developed formulations of NE1, NE9, and NE18. The extended release of the drug as well as an acceptable amount of the drug permeated TAM via nanogel preparations suggested that nanoemulgel (NEG) is suitable for the topical delivery of TAM in breast cancer management. Thus, this work suggests that a nanogel of TAM can improve anticancer properties and reduce systemic adverse effects compared to a suspension preparation of TAM when applied in the treatment of breast cancer.

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“…The oil‐in‐water (O/W) emulsion is a colloidal dispersion made of small oil drops spread out in a continuous water phase (Ferraz et al, 2021). Recently, food‐grade O/W emulsions have been applied to enhance the bioavailability of functional oils and oil‐soluble nutrients (Shi et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Stabilization of the oil‐in‐water emulsions of Citrus reticulata essential oil by different combinations of gum arabic/maltodextrin/whey protein

Mahdi

Mohammed

Al‐Ansi

et al. 2022

Food Processing Preservation

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This research aimed to investigate the impact of various wall materials, namely, gum arabic (GA), maltodextrin (MD), and whey protein (WP) on the properties of Citrus reticulata essential oil (CREO) oil‐in‐water (O/W) emulsions. The wall materials were blended at varied rates to generate seven formulas. The GA showed the highest viscosity at a high shear rate of 80 s−1 (0.024 Pa s) and the highest molecular weight (406.44 KDa). The O/W emulsions showed significant variations in particle size (352.85–664.74 nm), polydispersity index (0.169–0.256), zeta potential (−57.27 to −56.68 mV), surface tension (30.71–43.55 mN/m), and viscosity (0.006–0.097 Pa s). This research showed that combining GA, MD, and WP as wall materials can produce emulsions with better qualities than those made with single‐wall materials. Novelty impact statement In this study, the GA, MD, and WP were applied successfully to produce oil‐in‐water emulsions of CREO. These good properties broaden the applicability of CREO emulsions in foods. This combination is expected to be suitable for producing oil‐in‐water emulsions for many other essential oils.

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Nano-emulsion prepared by high pressure homogenization method as a good carrier for Sichuan pepper essential oil: Preparation, stability, and bioactivity

Cited by 41 publications

References 25 publications

Ultrasonic preparation of olive oil pickering emulsion stabilized by modified starch

Ultrasonic preparation of olive oil pickering emulsion stabilized by modified starch

Tamoxifen Citrate Containing Topical Nanoemulgel Prepared by Ultrasonication Technique: Formulation Design and In Vitro Evaluation

Stabilization of the oil‐in‐water emulsions of Citrus reticulata essential oil by different combinations of gum arabic/maltodextrin/whey protein

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