Characterization and response surface optimization driven ultrasonic nanoemulsification of oil with high phytonutrient concentration recovered from palm oil biodiesel distillation

Gonzalez‒Diaz, Alexis; Pataquiva-Mateus, Alis; Núñez, Jesús Alberto García

doi:10.1016/j.colsurfa.2020.125961

Cited by 11 publications

(4 citation statements)

References 150 publications

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“…The decrease was significant between day 1 and day 14 in SL and WPH emulsions and only significant in ternary admixture up to 7 days, whereas no significant changes were noticed in GA emulsions. Similar results were obtained (Gonzalez‐Diaz et al, 2021) where the a * and b * values of palm oil nanoemulsion were obtained using ultrasonication assisted by microwaves, using SL (1.0–2.0% w/w), gelatin (1.5–2.5% w/w), and GA (1.5 to 2.1% w/w) decreased from the time of preparation to the fourth day of storage. The reason behind the increase in redness and the decrease in yellowness might be the lipid oxidation observed in the emulsions.…”

Section: Resultssupporting

confidence: 87%

Stability and antimicrobial activity of lemongrass essential oil in nanoemulsions produced by high‐intensity ultrasounds and stabilized by soy lecithin, hydrolyzed whey proteins, gum Arabic, or their ternary admixture

Hebishy

Collette

Iheozor‐Ejiofor

et al. 2022

Food Processing Preservation

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Stability and antimicrobial activity of lemongrass essential oil (LEO) nanoemulsions (NEs) as affected by high-intensity ultrasounds, emulsifier type, and concentration were investigated during 14 days of storage. Soy lecithin (SL), whey protein hydrolysates (WPH), and ternary admixture were the most efficient emulsifiers to decrease the droplet size. WPH emulsions, followed by SL, have shown to be the most oxidatively stable with constant levels of PV and TBARS until the end of storage, even SL emulsions showed high TBARS levels. Unlike WPH and SL emulsions, gum Arabic (GA) and ternary stabilized admixtures were only able to lag TBARS level up to 7 days of storage. GA emulsions were the most effective as antimicrobials against all pathogens tested. Samples were treated with emulsions prepared with GA and WPH, although they were not as efficient in log reduction as the pure oil, the microorganism was not able to recover its survivability after 24 h. Novelty impact statement:The present study has shown that soy lecithin (SL), whey protein hydrolysates (WPH), gum Arabic (GA), and their ternary admixture alongside high-intensity ultrasounds can improve the physical, thermal, color, and oxidative stability and antimicrobial activity of lemongrass essential oil (LEO) nanoemulsions (NEs).Although there are some studies on lemongrass essential oil encapsulation in nanoemulsions, using different emulsifiers and their ternary admixtures, the study of lipid oxidation and color deterioration is yet to be considered. This may give an idea of the stability of these emulsions during storage, in case they will be used as beverages, or they will be under conditions of high temperature and light exposure.

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Section: Resultssupporting

confidence: 87%

Stability and antimicrobial activity of lemongrass essential oil in nanoemulsions produced by high‐intensity ultrasounds and stabilized by soy lecithin, hydrolyzed whey proteins, gum Arabic, or their ternary admixture

Hebishy

Collette

Iheozor‐Ejiofor

et al. 2022

Food Processing Preservation

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“…Some studies suggest that the squalene secreted in the fatty mantle of human skin provides protection against ultraviolet radiation [71]. D × P CPO has been found to contain between 200 and 500 mg•kg −1 of squalene [42], whereas O × G CPO of the Coari × La Mei hybrid cultivar has been found to contain 253.86 mg•kg −1 of squalene on average [43]. Currently, squalene is classified as a component with nutritional and medicinal properties with vast expectations for application in the pharmaceutical industry.…”

Section: Squalenementioning

confidence: 99%

Minor Compounds of Palm Oil: Properties and Potential Applications

Gonzalez‒Diaz¹,

Núñez²

2022

Elaeis Guineensis

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The oil contained in ripe fruits produced by cultivars of African oil palm Elaeis guineensis Jacq., as well as that obtained from fresh fruit bunches of certain inter-specific hybrid cultivars derived from crossbreeding between Elaeis oleifera (Kunth) Cortés and E. guineensis Jacq., have shown to be lipid substrates rich in valuable phytochemicals with exceptional biological properties and functional applications for multiple human health tasks. Eight isoforms of vitamin E (four tocopherols and four tocotrienols), α- and β-carotene, squalene, and various phenolic structures, make up the largest group of minor compounds in palm oil and are essential nutrients with physiological functions that include, but are not limited to their antioxidant properties. Vitamin E regulates the redox (oxidation-reduction) balance in the body, and compounds such as squalene and carotenoids are ubiquitously distributed throughout the body, including cell membranes and lipoproteins. Several studies suggest that regular intake of foods rich in this group of phytonutrients minimizes the reactivity of oxidative chemical species at the cellular level and serves as an effective adjunct in the treatment of oxidative stress.

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“…In addition, nanoemulsions can easily encapsulate hydrophobic substances with a high loading capacity. 28,29 Encapsulating TTO into nanoemulsions can reduce the strong smell of TTO, improve its instability and volatility and fully exploit its antibacterial effects. Thus, these characteristics will allow TTO to have more influence in the field of disinfection, biopesticides and food preservation.…”

Section: Introductionmentioning

confidence: 99%

“…Nanoemulsions have shown great potential as colloidal dispersion systems with a simple preparation process and easy operation. In addition, nanoemulsions can easily encapsulate hydrophobic substances with a high loading capacity 28,29 . Encapsulating TTO into nanoemulsions can reduce the strong smell of TTO, improve its instability and volatility and fully exploit its antibacterial effects.…”

Section: Introductionmentioning

confidence: 99%

Preparation of tea tree oil nanoemulsion: Characterisation, antibacterial mechanism and evaluation of apoptosis

Han

Wang

Zhuansun

et al. 2023

Flavour & Fragrance J

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Tea tree oil (TTO) is a natural plant essential oil that has strong bactericidal properties and low toxicity. However, owing to its irritability, volatility, instability under light/oxygen and hydrophobicity, the application of TTO in pharmaceutical production technology and the food industry is limited. To overcome these problems, TTO nanoemulsions (TTONs) were prepared using a high-speed shearing method. The mean droplets size of TTON was measured. TTON droplets were observed using confocal laser scanning microscopy and analysed using a Turbiscan scanning spectrum. The most suitable nanoemulsion formula was obtained as follows: TTO content, 10% (w/w); Tw-40 content, 8% (w/w); deionised water content, 82% (w/w); shearing time, 5 minutes. The antibacterial effect of TTON was studied, and it was found that its antibacterial activity against Escherichia coli was more potent than that against Staphylococcus aureus. The antibacterial mechanism of TTON was also investigated by observing bacterial morphology using scanning electron microscopy and testing the levels of bacterial reactive oxygen species. The effect of TTON on L-02 cells was evaluated. The results showed that the cell survival rates of L-02 cells treated with TTON at 0.05-0.25 μg/μL were all >90%. At each concentration, the total apoptosis rate of L-02 cells was <10%. These results indicated the high biocompatibility and biological safety of TTON. Therefore, the preparation of TTO into a nanoemulsion can improve its bioavailability, which has positive implications for further applications of TTO.

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Characterization and response surface optimization driven ultrasonic nanoemulsification of oil with high phytonutrient concentration recovered from palm oil biodiesel distillation

Cited by 11 publications

References 150 publications

Stability and antimicrobial activity of lemongrass essential oil in nanoemulsions produced by high‐intensity ultrasounds and stabilized by soy lecithin, hydrolyzed whey proteins, gum Arabic, or their ternary admixture

Stability and antimicrobial activity of lemongrass essential oil in nanoemulsions produced by high‐intensity ultrasounds and stabilized by soy lecithin, hydrolyzed whey proteins, gum Arabic, or their ternary admixture

Minor Compounds of Palm Oil: Properties and Potential Applications

Preparation of tea tree oil nanoemulsion: Characterisation, antibacterial mechanism and evaluation of apoptosis

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