Match!

Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size

Published on Nov 1, 2015in Journal of Food Engineering3.625
· DOI :10.1016/J.JFOODENG.2015.04.028
Rebecca M. Walker3
Estimated H-index: 3
(UMass: University of Massachusetts Amherst),
Eric A. Decker88
Estimated H-index: 88
(UMass: University of Massachusetts Amherst)
+ 0 AuthorsD. Julian McClements65
Estimated H-index: 65
(UMass: University of Massachusetts Amherst)
Sources
Abstract
Abstract Nanoemulsion-based delivery systems offer many potential benefits for incorporating omega-3 oils into foods and beverages. Nanoemulsions are gaining popularity because of their ease of preparation, small particle size, relatively high stability, and production of optically transparent emulsions. In this study, spontaneous emulsification, a low-energy method, was used to fabricate fish oil nanoemulsions. The influence of surfactant-to-oil-ratio on particle size and physical stability was evaluated. Optically transparent nanoemulsions were formed and maintained physical stability at 37 °C for 14 days. Furthermore, the effect of particle size and surfactant concentration on oxidative stability of these nanoemulsions was compared to emulsions produced by microfluidizer, a high-energy method. These nanoemulsions had similar oxidative stabilities at 55 °C for 14 days. These results demonstrate that spontaneous emulsification can produce fish oil nanoemulsions that are physically stable and oxidize at similar rates as traditionally prepared nanoemulsions, and therefore may be suitable for fortifying clear food systems.
  • References (51)
  • Citations (52)
📖 Papers frequently viewed together
145 Citations
259 Citations
642 Citations
78% of Scinapse members use related papers. After signing in, all features are FREE.
References51
Newest
The physical location of antioxidants in oil-in-water emulsions can have significant influence on their free radical scavenging activity and ability to inhibit lipid oxidation. We aimed to determine the effect of the surfactant concentration on the partitioning behavior of tocopherols (α, γ, and δ) in oil-in-water emulsions. Tween 20 (0.1, 0.5, and 1%) increased the partitioning of the tocopherols into the aqueous phase via the formation of Tween 20–tocopherol comicelles. Partitioning behavior o...
29 CitationsSource
Abstract In this double-blind, parallel trial, 93 healthy adults with hypertriglyceridemia (triacylglycerols [TAG] 150–499mg/dL) were randomized to receive either a nutritional oil derived from marine algae (DHA-O; 2.4g/day docosahexaenoic acid [DHA] and eicosapentaenoic acid [EPA] in a 2.7:1 ratio), fish oil (FO; 2.0g/day DHA and EPA in a 0.7:1 ratio), or a corn oil/soy oil control as 4−1g softgel capsules/day with meals for 14 weeks; and were instructed to maintain their habitual diet. Percent...
24 CitationsSource
#1Alessandro Gulotta (UMass: University of Massachusetts Amherst)H-Index: 3
#2Amir Hossein SaberiH-Index: 14
Last. D. Julian McClementsH-Index: 65
view all 4 authors...
Nanoemulsion-based delivery systems are finding increasing utilization to encapsulate lipophilic bioactive components in food, personal care, cosmetic, and pharmaceutical applications. In this study, a spontaneous emulsification method was used to fabricate nanoemulsions from polyunsaturated (ω-3) oils, that is, fish oil. This low-energy method relies on formation of fine oil droplets when an oil/surfactant mixture is added to an aqueous solution. The influence of surfactant-to-oil ratio (SOR), ...
66 CitationsSource
#1Jiajia Rao (UMass: University of Massachusetts Amherst)H-Index: 15
#2D. Julian McClements (UMass: University of Massachusetts Amherst)H-Index: 65
Abstract The influence of flavor oil composition, cosolvents (glycerol and propylene glycol), and cosurfactant (lysolecithin) on the formation and stability of lemon oil nanoemulsions stabilized by sucrose monoesters was examined. At ambient temperature, nanoemulsions containing 1-, 3-, and 5-fold lemon oils were stable to droplet growth, whereas those containing 10-fold lemon oil were unstable. For 10-fold lemon oil nanoemulsions, the droplet growth rate increased with increasing temperature, c...
30 CitationsSource
#1Sinja Mayer (University of Hohenheim)H-Index: 2
#2Jochen Weiss (University of Hohenheim)H-Index: 59
Last. D. Julian McClements (UMass: University of Massachusetts Amherst)H-Index: 65
view all 3 authors...
Abstract There is considerable interest in using nanoemulsions as delivery systems for lipophilic bioactive ingredients, such as oil-soluble vitamins. Nanoemulsions can be fabricated using either high-energy or low-energy methods, but the latter offer advantages in terms of low cost, higher energy efficiency, and simplicity of implementation. In this study, the emulsion phase inversion (EPI) method was used to produce food-grade nanoemulsions enriched with vitamin E acetate. The EPI method simpl...
97 CitationsSource
#1Amir Hossein Saberi (UMass: University of Massachusetts Amherst)H-Index: 14
#2Yuan Fang (UMass: University of Massachusetts Amherst)H-Index: 9
Last. D. Julian McClements (UMass: University of Massachusetts Amherst)H-Index: 65
view all 3 authors...
Abstract Oil-in-water nanoemulsions are finding increasing use as delivery systems to encapsulate lipophilic bioactive components in functional food, personal care, and pharmaceutical products. We have investigated the influence of system composition and preparation conditions on the particle size of vitamin E acetate (VE)-loaded nanoemulsions prepared by spontaneous emulsification. This method relies on the formation of very fine oil droplets when an oil/surfactant mixture is added to water. Th...
202 CitationsSource
#1Felix Ostertag (UMass: University of Massachusetts Amherst)H-Index: 1
#2Jochen Weiss (UMass: University of Massachusetts Amherst)H-Index: 59
Last. D. Julian McClements (UMass: University of Massachusetts Amherst)H-Index: 65
view all 3 authors...
Abstract Nanoemulsions can be used for the encapsulation and oral delivery of bioactive lipophilic components, such as nutraceuticals and pharmaceuticals. There is growing interest in the utilization of low-energy methods to produce edible nanoemulsions. In this study, we examined the influence of system composition and preparation conditions on the formation of edible nanoemulsions by the emulsion phase inversion (EPI) method. The EPI method involves titrating an aqueous phase (water) into an o...
172 CitationsSource
#1Ying Yang (UMass: University of Massachusetts Amherst)H-Index: 9
#2Christopher Marshall-Breton (UMass: University of Massachusetts Amherst)H-Index: 1
Last. D. Julian McClements (UMass: University of Massachusetts Amherst)H-Index: 65
view all 5 authors...
Abstract Emulsions containing ultrafine droplets ( r r 0.5) to produce droplets with r
103 CitationsSource
#1Conxita Solans (CSIC: Spanish National Research Council)H-Index: 39
#2Isabel Solé (CSIC: Spanish National Research Council)H-Index: 1
Abstract The main developments on nano-emulsion formation by low-energy methods in the last five years are reviewed. A general description on nano-emulsions, including issues such as size-range, terminology and classification of low-energy emulsification methods is given in the introduction. Low-energy methods, which use the internal chemical energy of the system to achieve emulsification, are classified depending on whether or not changes in the surfactant spontaneous curvature are produced dur...
259 CitationsSource
#1Elmira Arab-Tehrany (Nancy-Université)H-Index: 19
#1Elmira Arab-Tehrany (Nancy-Université)H-Index: 12
Last. Michel Linder (Nancy-Université)H-Index: 31
view all 6 authors...
Omega-3 Polyunsaturated fatty acids (n-3 PUFAs), especially long-chain eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids, exert a strong positive influence on human health. At present, fish oil is the major source of omega-3. EPA and DHA are highly susceptible to lipid oxidation Lipid oxidation of fish oil and other PUFA-rich foods is a serious problem that often leads to loss of shelf-life, consumer acceptability, functionality, nutritional value, and safety. In this review, some ben...
143 CitationsSource
Cited By52
Newest
Last. Beraat Özçelik (ITU: Istanbul Technical University)H-Index: 22
view all 4 authors...
Abstract A nanoemulsion system was employed to encapsulate the krill oil with different concentration. The combination of whey protein concentrate, maltodextrin and gum arabic with the ratio of 8:2:0.5 was used in nanoemulsion formulation to enhance nanoemulsion stability, as well as to construct the wall part of the encapsulates. Two different drying methods; freeze-drying and spray-drying were applied on krill oil nanoemulsion systems to obtained powder encapsulates. The physical characterizat...
Source
Abstract In this paper first a generally valid model is derived from the two fundamental equations of Gibbs for temperature and composition dependences of all types of interfacial energies. This general model is applied here to develop a coherent set of particular model equations for surface tension of liquid metals and alloys, for surface energy of solid metals and alloys, for high-angle grain boundary energy in metals and alloys, for solid/liquid interfacial energy in metals and alloys, for li...
Source
Source
#1Rafaela Nunes (University of Minho)H-Index: 1
#2Beatriz D'Avó Pereira (University of Minho)
Last. Ana I. BourbonH-Index: 21
view all 8 authors...
Omega-3 (ω-3) polyunsaturated fatty acids are highly susceptible to oxidation, have an intense odour and poor water solubility, which makes its direct application in foods extremely difficult. In order to reduce its oxidation process and improve the stability in an aqueous medium, protein-based nanoemulsions were produced and characterized. Lactoferrin (Lf) was used as a emulsifier at different concentrations (0.2 % to 4 % w/w). High energy methods (ultra turrax and high-pressure homogenizer) we...
Source
#1Wanping Zhang (Shanghai Institute of Technology)H-Index: 3
#2Yubo Qin (Shanghai Institute of Technology)H-Index: 1
Last. Qianjie Zhang (Shanghai Institute of Technology)H-Index: 2
view all 5 authors...
AbstractThe effect of oil types on the formation and stability of nano-emulsions by D phase emulsification method was investigated comprehensively in this paper. Three kind of oils (straight-chain ...
Source
#1L. V.C. Reis (State University of Campinas)H-Index: 1
#2K. M.M. Leão (State University of Campinas)H-Index: 1
Last. Juliana Alves Macedo (State University of Campinas)H-Index: 14
view all 6 authors...
Buriti oil is rich in monounsaturated fatty acids, carotenoids and tocopherols and it is used for the treatment of various diseases. One strategy to restructure the triglycerides is enzymatic interesterification and nanocarriers have been employed to improve the solubility, bioavailability and stability of active compounds. This work aims to investigate the in vitro cytotoxicity of this structured oil in nanoemulsions and nanostructured lipid carriers to expand the applicability of the crude oil...
Source
#1Zhe Li (China University of Petroleum)H-Index: 7
#2Derong Xu (China University of Petroleum)H-Index: 6
Last. Baojun Bai (Missouri University of Science and Technology)H-Index: 30
view all 7 authors...
Abstract Emulsions, including oil-in-water (O/W) and water-in-oil (W/O) emulsions, can play important roles in both controlling reservoir conformance and displacing residual oil for enhanced oil recovery (EOR) projects. However, current methods, like high-shear mixing, high-pressure homogenizing, sonicators and others, often use lots of extra energy to prepare the emulsions with high costs but very low energy efficiency. In recent decades, spontaneous emulsification methods, which allow one to c...
3 CitationsSource
#1Seung Jun Choi (Seoul National University of Science and Technology)H-Index: 20
#1Seung Jun Choi (Seoul National University of Science and Technology)H-Index: 12
Last. David Julian McClements (UMass: University of Massachusetts Amherst)H-Index: 103
view all 2 authors...
The food and beverage industry often need to encapsulate hydrophobic functional ingredients in their products, including colors, flavors, lipids, nutraceuticals preservatives, and vitamins. Encapsulation can improve the handling, water-dispersibility, chemically stability, and efficacy of these functional ingredients. In this review article, we focus on the design of nanoemulsion-based delivery systems to encapsulate, protect, and deliver non-polar bioactive agents, such as vitamin A, D and E, β...
5 CitationsSource
#1Natalia Riquelme (Usach: University of Santiago, Chile)H-Index: 5
#2Camila Sepúlveda (Usach: University of Santiago, Chile)
Last. Carla Arancibia (Usach: University of Santiago, Chile)H-Index: 6
view all 3 authors...
The aim of this work was to study the effect of two emulsifiers (M1: SL-soy lecithin, Tw80-Tween 80 and CasCa-calcium caseinate and M2: SL-soy lecithin, Tw80-Tween 80 and SE-sucrose esters) on the oxidative stability of avocado oil-based nanoemulsions. Oil-in-water nanoemulsions were prepared using 3.6% w/w of two emulsifier mixtures, which were optimized by mixture experimental design in order to minimize particle size (PS) and polydispersity index (PdI). Then, the oxidative stability of nanoem...
Source
#1Jamuna Bai Aswathanarayan (University of Mysore)H-Index: 5
#2Ravishankar Rai Vittal (University of Mysore)H-Index: 6
Nanoemulsions have small droplet size and are kinetically stable colloidal systems. They have enhanced functional properties in comparison to conventional emulsions. The composition and structure of the nanoemulsions can be controlled for the encapsulation and effective delivery of bioactive lipophilic compounds. Nanoemulsions have potential application in the food industry for the delivery of nutraceuticals, coloring and flavoring agents, and antimicrobials. The nanoemulsion formulations of act...
5 CitationsSource