Fabrication of chia (Salvia hispanica L.) seed oil nanoemulsions using different emulsifiers

Abstract

In this study, the quality of spiral cold press chia seed oil was evaluated and four types of O/W chia seed oil nanoemlusion systems were prepared, including chia seed oil nanoemulsion stabilized with Tween 80 and Span 80 by spontaneous emulsification and microfluidization, sodium caseinate by microfluidization, and sucrose monopalmitate by microfluidization. All these optimized samples exhibited good storage stability for at least two weeks when stored at 4 8C or ambient temperature. The nanoemulsion stabilized with sodium caseinate was labeling friendly, and enough energy-input facilitated the achievement of small particle size around 160 nm. The chia seed oil nanoemulsion fabricated with sucrose monopalmitate could get best transparency with smallest droplet diameter (around 47 nm). Chia seed oil nanoemulsion stabilized with Tween 80 and Span 80, as one model case diluted 5003 into water system, had constant transparency after fortnight's storage. Practical applicationsConsumers are increasingly aware of nutrition as well as sensory properties of food products. Chia seed oil is a good source of n-3 polyunsaturated fatty acids, yet difficult to be added directly into water-based liquid food or beverages. The information given in this work might be useful for designing O/W chia seed oil nanoemulsion delivery system, facilitating the further application of chia seed oil in beverages and functional food industry which required only slightly turbid or even transparent appearance. | I N TR ODU C TI ONSalvia hispanica L., also known as chia, originally from Guatemala and Mexico, is an ancient annual plant of Lamiaceae family (Marineli et al., 2014). Currently, it is commercially grown in many countries such as Australia and Argentina (Julio et al., 2015) with its seeds as a new kind of raw food material. According to some previous reports, chia seed is a good source of not only protein, dietary fiber, antioxidants, but also polyunsaturated fatty acids (especially n-3 PUFAs), which was higher than the PUFA content in flaxseed (Capitani, Spotorno, Nolasco, & Tom as, 2012;Ciftci, Przybylski, & Rudzi nska, 2012;Martínez-Cruz & Paredes-L opez, 2014). n-3 PUFAs with numerous health benefits (O'Dwyer, O'Beirne, Eidhin, & O'Kennedy, 2013), are highly hydrophobic molecules with pretty poor water-solubility and difficult to be added directly into water-based liquid food or beverages.Nowadays consumers are increasingly aware of nutrition as well as sensory properties of food products, and food manufacturers are keen on seeking ways to add nutrients into products without bringing in any negative impact on sensory properties. Thus the utilization of nanoemulsions as delivery systems to deliver lipophilic compounds, including n-3 PUFAs aroused interests among researchers and related articles were reported in recent literatures (McClements & Rao, 2011;Sagalowicz & Leser, 2010). Commonly, nanoemulsions are colloidal dispersions that contain small particles, typically around 20-200 nm in diameter and may become transparent i...

Nanoliposomes and Nanoemulsions Based on Chia Seed Lipids: Preparation and Characterization

“…Since these particles are PL-based, we would suggest that they are multilamellar in nature, as has been previously demonstrated for other PL-based NL [31]. There is little information in the literature on the use of chia lipid fractions in nanotechnology [15,27]. Here, we show the possibility of preparing chia NE using only chia-derived lipids and PL residue as emulsifier.…”

“…In view of the interest of PUFA-rich chia seeds and their bioactivities, our goal in this study was to obtain and characterize chia seed lipids, focusing on phospholipid fraction, and to investigate their use in the formulation of nanoemulsions (NE) and nanoliposomes (NL). Studies have reported the use of chia seed lipid fraction for the formulation of microemulsions using various materials as emulsifier and different microcapsule wall techniques [19][20][21][22][23][24][25][26], but little information is available on the use of ALA-rich chia seed lipids in nanosized particles [15,27]. Here, we demonstrate the feasibility of using chia seed lipids for preparing stable NL and NE, nanocarriers that have potential uses in both prevention and therapeutic applications.…”

“…Nanoemulsions prepared from oils are of particular interest for encapsulation, preservation, and elaboration of nanocarriers of sensitive biologically active compounds. The properties of delivery systems based on nanoemulsions depend on the surfactants that coat the lipid droplets and are simple to manufacture, displaying high bioavailability due to particle size, as well as gravitational stability [14,15]. However, conventional nanoemulsions are limited as a potential drug delivery system in that only lipophilic molecules can be encapsulated, which significantly limits its use.…”

Bio-Based Nanoemulsion Formulations Applicable in Agriculture, Medicine, and Food Industry

“…The NEs prepared with sucrose monopalmitate showed best transparency with droplet diameter ca. 47 nm (Teng et al 2018). Blended cloves/cinnamon EO NEs fabricated using Tween 80 surfactant and ethanol (cosurfactant) with oil to the mixed surfactant/cosurfactant ratio of 1:9 showed higher antimicrobial activity against E. coli, B. subtilis, S. typhimurium, and S. aureus, even at far lower concentrations than free EOs and this NE could be applied as a natural antimicrobial agent in food industry (Zhang et al 2017).…”

Microfluidization trends in the development of nanodelivery systems and applications in chronic disease treatments

“…For example, microfluidization mechanism eases the development of the stable nanoemulsion with the particle size ,160 nm. 39 The mechanism involves forcing the coarse emulsion through microchannels to the particular area by pneumatically powered pump by pressurizing compressed air up to about 150 MPa which results in nanoemulsion, 35,40 and the different passes lead to different sizes. It is also an easy-to-use and effective method for the development of other stable nanodelivery systems.…”