Abstract
This work aimed to produce stabilized omega-3-rich oil in a water nanoemulsion using a high-pressure homogenizer (HPH). Studies were carried out on the effects of the type of the emulsifier and its concentration, HPH conditions (pressure and number of passes inside the homogenization chamber) as well as continuous phase viscosity on the polydispersity index (PDI) and mean droplet size of the nanoemulsion were carried out. The impact of rosemary extract on the oxidative stability of the emulsion was also monitored. Results showed that small molecular weight emulsifiers gave small droplet size and vice versa. In addition, the results revealed that a parallel decrease in mean droplet diameter was observed with increases in emulsifier concentration, homogenization cycles (passes) and homogenization pressure. Furthermore, when the viscosity of the aqueous phase increased, a slight non-significant and irregular fluctuation in the droplet size was detected. The results demonstrated that rosemary extract enhanced the oxidative stability of this nanoemulsion. Our results could help in formulating stabilized omega-3-enriched nanoemulsions that could be applied in different food stuffs.
Highlights
Nanotechnology has become a leadong technique for industrial innovation (Kabri et al, 2011)
Results showed that small molecular weight emulsifiers gave small droplet size and vice versa
The results revealed that a parallel decrease in mean droplet diameter was observed with increases in emulsifier concentration, homogenization cycles and homogenization pressure
Summary
Nanotechnology has become a leadong technique for industrial innovation (Kabri et al, 2011). Nanoemulsions [oil in water (O/W), or water in oil (W/O)] with small droplet sizes (i.e. nano-scale diameters) are characterized by their translucent or transparent appearance and superior delivery functions that are important for food and pharmaceutical industry sectors to encapsulate lipophilic substances (e.g. lipophilic drugs and omega-3-rich oils) and increase their bioavailability and absorbitivity. Mcclements and Rao (2011) described high pressure homogenizers as the most common method of producing conventional emulsions with small droplet sizes in the food industry as they are more effective methods in reducing the size of the droplets in pre-existing coarse emulsions than creating emulsions directly from two immiscible liquids
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