High carotenoid bioaccessibility through linseed oil nanoemulsions with enhanced physical and oxidative stability

Sotomayor-Gerding, Daniela; Oomah, B. Dave; Acevedo, Francisca; Morales, Estela; Bustamante, Mariela; Shene, Carolina; Rubilar, Mónica

doi:10.1016/j.foodchem.2015.12.004

Cited by 118 publications

(28 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In contrast, the sample with the higher oil concentration (8 wt% OPO) appeared to have the minimum ESI% (96.3 ± 0.7%) and the highest MDD (357.0 ± 6.1 nm). The results come in agreement with other researchers who hypothesized that nanoemulsions with a smaller MDD present higher ESI% (Ambrosone et al, ; Kiokias & Varzakas, ; Polychniatou & Tzia, ; Rocha‐Filho, Camargo, & Ferrari, ; Sotomayor‐Gerding et al, ; Zhang & Reineccius, ).…”

Section: Resultssupporting

confidence: 92%

A Comparative Study of O/W Nanoemulsions Using Extra Virgin Olive or Olive‐Pomace Oil: Impacts on Formation and Stability

Katsouli

Giannou

Tzia

2018

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Nanoemulsions are considered an innovative approach for industrial food applications. The present study explored the potential use of olive-pomace oil (OPO) for oil-in-water (o/w) nanoemulsion preparations and compared the effectiveness of extra virgin olive oil (EVOO) and OPO at nanoemulsion formulations. The ternary-phase diagrams were constructed and the o/w nanoemulsions properties were evaluated in relation to their composition. The results showed that it is possible to form OPO nanoemulsions using Polysorbate 20 or Polysorbate 40. Nanoemulsions with EVOO and OPO presented desirable properties, in terms of kinetic stability (emulsion stability index % [ESI%]), mean droplet diameter (MDD), polydispersity index (PDI), ζ-potential, viscosity, and turbidity. EVOO exhibited lower surface and interfacial tension forming nanoemulsions with a high ESI% and a low MDD. However, OPO led to nanoemulsions with a high ESI% but with a higher MDD. It was observed that by increasing the emulsifier concentration the MDD decreased, while increasing the dispersed phase concentration led to a higher MDD and a lower ESI%. Finally, nanoemulsions with the smallest MDD (99.26 AE 4.20 nm) and PDI (0.236 AE 0.010) were formed using Polysorbate 40, which presented lower surface and interfacial tension. Specifically, the nanoemulsion with 6 wt% EVOO and 6 wt% Polysorbate 40 demonstrated an interfacial tension of 51.014 AE 0.919 mN m −1 and an MDD of 99.26 AE 4.20 nm. However, the nanoemulsion with 6 wt% OPO and 8 wt% Polysorbate 20 presented an interfacial tension of 54.308 AE 0.089 mN m −1 and an MDD of 340.5 AE 7.1 nm. Keywords Oil-in-water nanoemulsions Á Extra virgin olive oil Á Olive-pomace oil Á DLS measurements Á Surface tension Á High-performance liquid chromatography (HPLC) analysis J Am Oil Chem Soc (2018) 95: 1341-1353. Abbreviations ESI% emulsion stability index EVOO extra virgin olive oil MDD mean droplet diameter OPO olive-pomace oil o/w oil-in-water PCC phenolic compound content PDI polydispersity index RI refractive index TD ternary-phase diagrams * Constantina Tzia

show abstract

Section: Resultssupporting

confidence: 92%

A Comparative Study of O/W Nanoemulsions Using Extra Virgin Olive or Olive‐Pomace Oil: Impacts on Formation and Stability

Katsouli

Giannou

Tzia

2018

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

“…By now, the efforts to build nanoemulsions as delivery systems for n‐3 PUFAs were reported for fish oil (Gulotta et al, ; Walker et al, ) and flaxseed oil (Kuhn & Cunha, ; Sotomayor‐Gerding et al, ), while the nanoemlusion system for chia seed oil so far has not been reported to the best of our knowledge. In the present study, multiple attempts were carried out to fabricate chia seed oil nanoemulsions by using both microfluidization and spontaneous emulsification with polysorbate 80 (Tween 80) and sorbitan monooleate (Span 80), sodium caseinate, or sucrose monoesters as an emulsifier and study the effects of fabrication formulas, preparation methods as well as treating conditions on physical properties and stability of the resulting chia seed oil nanoemulsions, aiming to offer different formula possibilities and feasible choices for future research or utilization.…”

Section: Introductionmentioning

confidence: 99%

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

Teng

Wang

et al. 2017

J Food Process Preserv

View full text Add to dashboard Cite

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...

show abstract

“…Though fucoxanthin provided enhanced protection in the emulsion compared to the control, it was not as effective as BHT at the concentrations used. A similar observation was also found for the carotenoids astaxanthin and lycopene in linseed oil‐in‐water emulsions (Sotomayor‐Gerding et al, ). Thus, the present study shows the potential of fucoxanthin to be used as antioxidants in lipid‐containing foods.…”

Section: Resultsmentioning

confidence: 99%

Isolation of Fucoxanthin from Brown Algae and Its Antioxidant Activity: In Vitro and 5% Fish Oil‐In‐Water Emulsion

Habeebullah

Surendraraj

Jacobsen

2018

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Fucoxanthin, a nonprovitamin A carotenoid, is a yellowish‐brown pigment found abundantly in brown algae. Along with chlorophyll a, it is bound to proteins and acts as a light‐harvesting and a light‐transferring pigment. The occurrence of carotenoids and chlorophylls in photosynthetic tissues complicates the isolation of pure fucoxanthin. The present study deals with a method for the isolation of fucoxanthin by low‐temperature crystallization and testing its antioxidant activity both in in vitro assays and in 5% oil‐in‐water emulsion. The yield of fucoxanthin obtained with this method ranged from 0.1% to 0.5% of dried algae depending on the species. Fucoxanthin showed good α,α‐diphenyl‐β‐picrylhydrazyl radical‐scavenging and iron‐chelating properties. However, it showed low reducing power and was poor in the inhibition of lipid oxidation in a liposome model system. When tested in 5% fish oil‐in‐water emulsion with iron as an oxidation inducer, fucoxanthin showed antioxidant activity by resulting in low levels of volatile oxidation products and low tocopherol loss compared to control and butylated hydroxytoluene.

show abstract

High carotenoid bioaccessibility through linseed oil nanoemulsions with enhanced physical and oxidative stability

Cited by 118 publications

References 27 publications

A Comparative Study of O/W Nanoemulsions Using Extra Virgin Olive or Olive‐Pomace Oil: Impacts on Formation and Stability

A Comparative Study of O/W Nanoemulsions Using Extra Virgin Olive or Olive‐Pomace Oil: Impacts on Formation and Stability

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

Isolation of Fucoxanthin from Brown Algae and Its Antioxidant Activity: In Vitro and 5% Fish Oil‐In‐Water Emulsion

Contact Info

Product

Resources

About