“…The complex emulsions exhibited the best storage stability at an ultrasonic power of 400 W. This indicated that the ultrasonic-assisted treatment can change the structure of RBP–CA, which enhanced the close bonding between RBP-CA and oil droplets, thus improving the stability of emulsion. Omid [40] revealed that the stability of O/W emulsion significantly improved after ultrasonic treatment, which is consistent with the findings of this study After storage for six days, there was no significant difference in the storage stability of the emulsions at all the ultrasonic intensities (200, 300, 400, and 500 W); however, a significant difference was observed after storage for nine days, which could be attributed to the significantly small emulsion surface potential change, and the deposition and aggregation of the emulsion on the ninth day [41] . Fig.…”
“…The complex emulsions exhibited the best storage stability at an ultrasonic power of 400 W. This indicated that the ultrasonic-assisted treatment can change the structure of RBP–CA, which enhanced the close bonding between RBP-CA and oil droplets, thus improving the stability of emulsion. Omid [40] revealed that the stability of O/W emulsion significantly improved after ultrasonic treatment, which is consistent with the findings of this study After storage for six days, there was no significant difference in the storage stability of the emulsions at all the ultrasonic intensities (200, 300, 400, and 500 W); however, a significant difference was observed after storage for nine days, which could be attributed to the significantly small emulsion surface potential change, and the deposition and aggregation of the emulsion on the ninth day [41] . Fig.…”
“…The mean size diameter (MSD), polydispersity index (PDI), and zeta potential (ζ-potential) of CEO nanoemulsions and the reconstituted NCEO were estimated using a dynamic light scattering device (Zetasizer Nano ZS ® , Malvern Instruments Ltd., Malvern, Worcestershire, UK). The reconstituted emulsions were obtained by mixing 1 g of the NCEO into 200 mL of deionized water and mixing them using a magnetic stirrer at 500 rpm, at 25 °C for 30 min [ 27 ].…”
Section: Methodsmentioning
confidence: 99%
“…The antioxidant activity of the stored NCEO was measured by DPPH assay, and the results were displayed as DPPH inhibition rate. By contrast, the antioxidant capacity was measured by ABTS assay, and the result was exhibited as mg Trolox/g NCEO, according to Al-Maqtari et al [ 27 ]. Meanwhile, the oxidative stability of stored NCEO was evaluated based on the peroxide value.…”
This study evaluates the combined efficiency of whey protein isolate (WPI) with maltodextrin (MD) and gum arabic (GA), as a delivery system for encapsulating Citrus reticulata essential oil (CEO). The wall materials blended at different rates were produced to obtain seven formulations of nanocapsules (NCEO), namely NCEO-GA, NCEO-MD, NCEO-WPI, NCEO-GA/MD, NCEO-GA/WPI, NCEO-MD/WPI, and NCEO-GA/MD/WPI. The interaction between CEO and WPI was simulated by molecular docking. Findings showed that the physicochemical characteristics and storage stability of formulations containing WPI were considerably improved. The NCEO-GA/MD/WPI formulation demonstrated the optimum values of encapsulation efficiency (92.08%), highest glass transition temperature (79.11 °C), high crystallinity (45.58%), high thermal stability (mass loss at 100 °C < 5%), and also had the highest antioxidant activity and lowest peroxide value after storage. This study demonstrated that combining WPI with MD and GA, as wall material encapsulation, can produce nanocapsules with superior properties to those created using polysaccharides individually.
“…The following second-order polynomial model, Equation (1), was used to predict the variation in the response variable (Y):…”
Section: Experimental Designmentioning
confidence: 99%
“…Water-in-oil (W/O) emulsions and nanoemulsions are widely used systems in foods, medicines, and cosmetics for the encapsulation and delivery of bioactive compounds [1][2][3]. W/O nanoemulsions consist of nanosized water droplets dispersed in an oil phase through the action of emulsifiers, which may appear transparent or translucent because of their narrow droplet size distribution [4].…”
In this study, we aimed to prepare stable water-in-oil (W/O) nanoemulsions loaded with a phenolic-rich aqueous phase from olive cake extract by applying the response surface methodology and using two methods: rotor-stator mixing and ultrasonic homogenization. The optimal nanoemulsion formulation was 7.4% (w/w) of olive cake extract as the dispersed phase, and 11.2% (w/w) of a surfactant mixture of polyglycerol polyricinoleate (97%) and Tween 80 (3%) in Miglyol oil as the continuous phase. Optimum results were obtained by ultrasonication for 15 min at 20% amplitude, yielding W/O nanoemulsion droplets of 104.9 ± 6.7 nm in diameter and with a polydispersity index (PDI) of 0.156 ± 0.085. Furthermore, an optimal nanoemulsion with a droplet size of 105.8 ± 10.3 nm and a PDI of 0.255 ± 0.045 was prepared using a rotor-stator mixer for 10.1 min at 20,000 rpm. High levels of retention of antioxidant activity (90.2%) and phenolics (83.1–87.2%) were reached after 30 days of storage at room temperature. Both W/O nanoemulsions showed good physical stability during this storage period.
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