Influence of non-ionic surfactant type on the salt sensitivity of oregano oil-in-water emulsions

Doost, Ali Sedaghat; Sinnaeve, Davy; Neve, Lorenz De; Meeren, Paul Van der

doi:10.1016/j.colsurfa.2017.04.066

Cited by 30 publications

(9 citation statements)

References 47 publications

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“…As previous research (Sedaghat Doost et al, ) indicated that polyoxyethylated nonionic surfactants were not appropriate to stabilize oregano emulsions in the presence of salt, whereas hydrophobically modified inulin was, therefore sugar‐based surfactants were evaluated. Initially, we examined the influence of surfactant type and concentration on the formation of 5 wt % oregano oil‐in‐water emulsions stabilized with three different surfactants: Quillaja Saponin (QS), Sucrose Monopalmitate (SMP), and Octyl Modified Starch (OMS).…”

Section: Resultsmentioning

confidence: 99%

“…According to Equation , the third power of droplet size increases linearly as a function of time during Ostwald ripening, as can be seen in Figure a for the prepared oregano oil‐in‐water emulsion containing 0.5% QS. Indeed, oregano oil consists of different components such as carvacrol and thymol which are relatively soluble in water (Santamarina, Roselló, Sempere, Giménez, & Blázquez, ; Sedaghat Doost et al, ), which makes these nanoemulsions prone to Ostwald ripening.…”

Section: Resultsmentioning

confidence: 99%

“…As previous research (Sedaghat Doost et al, 2017) indicated that polyoxyethylated nonionic surfactants were not appropriate to stabilize oregano emulsions in the presence of salt, whereas hydrophobically modified inulin was, therefore sugar-based surfactants were evaluated.…”

Section: Re Sul Ts a Nd Discussionmentioning

confidence: 99%

“…In this technique, the mass changes of the adsorbed layer can be calculated through frequency changes,

Δ f,

while the viscoelastic behavior of the adsorbed layer is determined by dissipation of energy,

Δ D

. Coating of the gold sensors with hexadecanethiol was performed based on the method previously explained (Sedaghat Doost, Sinnaeve, De Neve, & Van der Meeren, ). According to Teo et al (), this coating creates an interface that mimics a triglyceride oil–water interface.…”

Section: Methodsmentioning

confidence: 99%

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Fabrication ofOriganum compactumessential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant

Doost

Devlieghere

Dirckx

et al. 2018

J Food Process Preserv

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There is an increased interest for essential oil nanoemulsions as natural food preservatives. We utilized sugar‐based surfactants including Quillaja Saponin (QS), Sucrose Monopalmitate (SMP), and Octyl Modified Starch (OMS). The outcomes presented that nanoemulsions could be successfully formed. Whereas oregano emulsions stabilized by SMP exposed to salt and acidic pH were highly unstable, QS could form more stable colloidal systems. Oregano nanoemulsions containing a very low amount of sunflower oil (SO) were not susceptible to Ostwald ripening during 60 days of storage at 20 °C. The optimization of the production process through response surface methodology revealed that incorporation of only 6.9 wt % SO at a microfluidization pressure of 73.5 MPa was sufficient to form a long‐term stable nanoemulsion with no changes in antibacterial activity. This work gives valuable and practical information to produce a natural antimicrobial agent potentially applicable in food and beverage, as well as cosmetics and pharmaceutical industries. Practical applications Recently, there has been a great demand by not only food consumers but also manufacturers for products containing natural ingredients. In this study, a promising nanoemulsion delivery system for oregano as an essential oil model with long‐term stability using a biosurfactant (Quillaja Saponin) was successfully produced by microfluidization. We optimized the formulation in terms of energy requirement and costs, which are important factors from an industry point of view. The fabricated colloidal dispersions have antimicrobial as well as flavoring and potential antioxidant applications in different products including food and beverages, as well as pharmaceutical and beauty products.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Re Sul Ts a Nd Discussionmentioning

confidence: 99%

“…In this technique, the mass changes of the adsorbed layer can be calculated through frequency changes,

Δ f,

while the viscoelastic behavior of the adsorbed layer is determined by dissipation of energy,

Δ D

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Fabrication ofOriganum compactumessential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant

Doost

Devlieghere

Dirckx

et al. 2018

J Food Process Preserv

Self Cite

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“…In order to confirm the formation of M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT complexes and the interaction sites of the molecules, 2D NOESY spectra were acquired, which revealed that eugenol interacted via the methyl group of its aromatic ring with the lipophilic site inside the cavity. Similarly, carvacrol as a major constituent of some EOs (Sedaghat Doost et al, 2018a, Sedaghat Doost et al, 2017 was encapsulated into -CD not only to promote its solubility but also to prolong the release and thereby enhancing its functional features, such as its antimicrobial activity (Lavoine et al, 2014). This inclusion was confirmed through 2D-NOE peaks.…”

Section: Inclusion Complexesmentioning

confidence: 90%

A review on nuclear overhauser enhancement (NOE) and rotating-frame overhauser effect (ROE) NMR techniques in food science: Basic principles and applications

Doost

Akbari

Stevens

et al. 2019

Trends in Food Science & Technology

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The characterization of the original chemical structure and induced changes of micro-and macro-molecules using analytical techniques with concise and detailed outcomes is potentially one of the major challenges for food scientists. To this end, the non-invasive nuclear magnetic resonance (NMR) technique can play a significant role through employment of different NMR methods. The Nuclear Overhauser effect (NOE) and rotating-frame Overhauser effect (ROE) techniques are powerful NMR methods that have attracted great interest because they provide precise information about the three dimensional spatial structure of the molecules, as well as about possible chemical reactions and interactions. Scope and approach In this article, we reviewed the basic principles as well as applications of two NMR techniques: Nuclear Overhauser effect spectroscopy (NOESY) and rotating-frame Overhauser effect spectroscopy (ROESY). Hereby, we focused mainly on the applications and importance of these techniques in food science research. Both the structural (configuration and conformation) changes and the complexes formed by interacting compounds could be better studied using these techniques. Key findings and conclusions The inter-and intra-molecular interactions within food-based ingredient mixtures, as well as configurational and conformational analyses can be more efficiently studied with the aid of NOESY and ROESY. These methods as complementary analysis tools can be exploited for the straightforward elucidation of the spatial proximity of either novel, native or modified compounds. In the future, these techniques may be helpful to better understand the interaction between polymers, such as protein-polysaccharide interactions.

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A review on green nanoemulsions for cosmetic applications with special emphasis on microbial surfactants as impending emulsifying agents

Singh

Kapila

Ganesan

et al. 2022

J Surfact & Detergents

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Nanoemulsions are being increasingly utilized in the pharmaceutical, cosmetics, and food industries. They have gained special attention in the cosmetic sector owing to their smaller size and higher kinetic stability and their ability to improve the cutaneous penetration of active ingredients. In addition, they reduce transepidermal water loss, which augments the skin's barrier function. In recent years, the increased awareness among consumers about the health-linked benefits of natural ingredients in cosmetics has urged finding green cosmetic ingredients that are benign to the skin. One of the natural motivations for this quest is finding suitable emulsifier candidates with negligible side effects that are sourced from plants or microbes, which can serve as viable replacements to the erstwhile used synthetic surfactants. Formulating a stable nanoemulsion system for cosmetic application entails a systematic understanding of important attributes of the surfactant candidate such as critical micelle concentration, hydrophilic lipophilic balance, critical packing parameter, and Winsor ratio that are pivotal to the overall performance of the emulsion system. The current review attempts to portray the salient features of nanoemulsion systems in cosmetic formulations, by essentially capturing the important characteristics of the emulsifier that dictate the overall stability of a nanoemulsion system. The recent transition toward the use of green ingredients such as emulsifiers and oils that are dermatologically safe has been delineated, by highlighting their important properties. Furthermore, the progress made so far in the application of microbial biosurfactants in nanoemulsion formulations is presented. Finally, the factors that dictate the overall stability of the nanoemulsion are briefly reviewed.

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Influence of non-ionic surfactant type on the salt sensitivity of oregano oil-in-water emulsions

Cited by 30 publications

References 47 publications

Fabrication ofOriganum compactumessential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant

Fabrication ofOriganum compactumessential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant

A review on nuclear overhauser enhancement (NOE) and rotating-frame overhauser effect (ROE) NMR techniques in food science: Basic principles and applications

A review on green nanoemulsions for cosmetic applications with special emphasis on microbial surfactants as impending emulsifying agents

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