Aesculus hippocastanum L. extract as a potential emulsion stabilizer

Jarzębski, Maciej; Smułek, Wojciech; Siejak, Przemysław; Kobus‐Cisowska, Joanna; Pieczyrak, Danuta; Baranowska, Hanna Maria; Jakubowicz, J.; Sopata, Mateusz; Białopiotrowicz, Tomasz; Kaczorek, Ewa

doi:10.1016/j.foodhyd.2019.105237

Cited by 19 publications

(19 citation statements)

References 42 publications

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“…No visible significant differences were observed in the reference sample, which was prepared without surfactant ( Figure 4G). The uniformity of droplets might be caused lower oil concentration than in our previous research [44,45]. For detailed studies of droplet size and size distribution, we recommend using a confocal laser scanning microscope or scanning electron microscope with cryomode.…”

Section: Emulsion Stabilitymentioning

confidence: 92%

Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System

et al. 2020

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In this study, two saponins-rich plant extracts, viz. Saponaria officinalis and Quillaja saponaria, were used as surfactants in an oil-in-water (O/W) emulsion based on hempseed oil (HSO). This study focused on a low oil phase content of 2% v/v HSO to investigate stable emulsion systems under minimum oil phase conditions. Emulsion stability was characterized by the emulsification index (EI), centrifugation tests, droplet size distribution as well as microscopic imaging. The smallest droplets recorded by dynamic light scattering (droplets size v. number), one day after the preparation of the emulsion, were around 50–120 nm depending the on use of Saponaria and Quillaja as a surfactant and corresponding to critical micelle concentration (CMC) in the range 0–2 g/L. The surface and interfacial tension of the emulsion components were studied as well. The effect of emulsions on environmental bacteria strains was also investigated. It was observed that emulsions with Saponaria officinalis extract exhibited slight toxic activity (the cell metabolic activity reduced to 80%), in contrast to Quillaja emulsion, which induced Pseudomonas fluorescens ATCC 17400 growth. The highest-stability samples were those with doubled CMC concentration. The presented results demonstrate a possible use of oil emulsions based on plant extract rich in saponins for the food industry, biomedical and cosmetics applications, and nanoemulsion preparations.

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Section: Emulsion Stabilitymentioning

confidence: 92%

Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System

et al. 2020

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“…There are many factors affecting the emulsion stability such as concentration, preparation techniques, presence of surfactants (stabilizers), temperature, storage conditions, etc. For the development of novel food and biomedical and pharmacological products, there is a need to use naturally-based stabilizers, such as plant extracts [1,2], proteins or hydrocolloids i.e., pectins [3], which present similar or better surface active properties than synthetic alternatives.…”

Section: Introductionmentioning

confidence: 99%

Pea Protein for Hempseed Oil Nanoemulsion Stabilization

et al. 2019

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In this paper, we present the possibility of using pea protein isolates as a stabilizer for hempseed oil (HSO)-based water/oil emulsions in conjunction with lecithin as a co-surfactant. A Box-Behnken design was employed to build polynomial models for optimization of the ultrasonication process to prepare the emulsions. The stability of the system was verified by droplet size measurements using dynamic light scattering (DLS) as well as centrifugation and thermal challenge tests. The z-ave droplet diameters of optimized emulsion were 209 and 207 nm after preparation and 1 week storage, respectively. The concentration of free Linoleic acid (C18:2; n-6) was used for calculation of entrapment efficiency in prepared nanoemulsions. At optimum conditions of the process, up to 98.63% ± 1.95 of entrapment was achieved. FTIR analysis and rheological tests were also performed to evaluate the quality of oil and emulsion, and to verify the close-to-water like behavior of the prepared samples compared to the viscous nature of the original oil. Obtained results confirmed the high impact of lecithin and pea protein concentrations on the emulsion droplet size and homogeneity confirmed by microscopic imaging. The presented results are the first steps towards using hempseed oil-based emulsions as a potential food additive carrier, such as flavor. Furthermore, the good stability of the prepared nanoemulsion gives opportunities for potential use in biomedical and cosmetic applications.

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“…Horse chestnut bark contains a compound called aescin, which has been shown to be effective for people with chronic venous insufficiency (CVI) through contracting veins and arteries. Furthermore, horse chestnut bark extract has protective effects against light radiation due to its absorption of wavelengths shorter than 370 nm and action as a free-radical scavenger [ 21 , 22 ]. Detailed spectroscopic studies of Aesculus hippocastanum L. bark extract (AHE) were presented in an earlier study [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, horse chestnut bark extract has protective effects against light radiation due to its absorption of wavelengths shorter than 370 nm and action as a free-radical scavenger [ 21 , 22 ]. Detailed spectroscopic studies of Aesculus hippocastanum L. bark extract (AHE) were presented in an earlier study [ 21 ]. Such properties make AHE a promising multifunctional additive for emulsion stabilization.…”

Section: Introductionmentioning

confidence: 99%

Aesculus hippocastanum L. as a Stabilizer in Hemp Seed Oil Nanoemulsions for Potential Biomedical and Food Applications

Jarzębski

Smułek

Siejak

et al. 2021

IJMS

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Nanoemulsion systems receive a significant amount of interest nowadays due to their promising potential in biomedicine and food technology. Using a two-step process, we produced a series of nanoemulsion systems with different concentrations of hemp seed oil (HSO) stabilized with Aesculus hippocastanum L. extract (AHE). Water and commercially-available low-concentrated hyaluronic acid (HA) were used as the liquid phase. Stability tests, including an emulsifying index (EI), and droplet size distribution tests performed by dynamic light scattering (DLS) proved the beneficial impact of AHE on the emulsion’s stability. After 7 days of storage, the EI for the water-based system was found to be around 100%, unlike the HA systems. The highest stability was achieved by an emulsion containing 5% HSO and 2 g/L AHE in water, as well as the HA solution. In order to obtain the detailed characteristics of the emulsions, UV-Vis and FTIR spectra were recorded, and the viscosity of the samples was determined. Finally, a visible microscopic analysis was used for the homogeneity evaluation of the samples, and was compared with the DLS results of the water system emulsion, which showed a desirable stability. The presented results demonstrate the possible use of oil emulsions based on a plant extract rich in saponins, such as AHE. Furthermore, it was found that the anti-inflammatory properties of AHE provide opportunities for the development of new emulsion formulations with health benefits.

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Aesculus hippocastanum L. extract as a potential emulsion stabilizer

Cited by 19 publications

References 42 publications

Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System

Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System

Pea Protein for Hempseed Oil Nanoemulsion Stabilization

Aesculus hippocastanum L. as a Stabilizer in Hemp Seed Oil Nanoemulsions for Potential Biomedical and Food Applications

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