Optimization of physicochemical properties of novel multiple nanoemulsion for complex food matrices through iterative mathematical modelling

Abstract

Unfavorable characteristics of certain complex food matrices, such as unpleasant flavors, chemical instability and/or low bioavailability, present a challenge for the food industry. Nanosystems present a solution to these problems, by encapsulating the matrix of interest. In this work a multiple nanoemulsion that encapsulates honeybee pollen extract has been designed and optimized as a natural complex matrix model. Optimization of size and zeta potential was carried out using an iterative mathematical modeling method through a guided experimental design varying the quantities of raw materials (honeybee pollen extract, Lauroglycol 90®, Pluronic F-68 and Chitosan). A total of 29 formulations were performed, 4 of them in triplicate, and an optimal formulation of size 90 ± 1 nm and a zeta potential of +33 ± 2 mV were obtained at the end of the process. The proposed methodology allowed the optimal combination of quantities of raw materials that simultaneously optimize size and zeta potential to be found.