Nano-emulsions: Formation by low-energy methods

Solans, Conxita; Solé, Isabel

doi:10.1016/j.cocis.2012.07.003

Cited by 550 publications

(372 citation statements)

References 70 publications

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“…In this study, PSO nanoemulsions were prepared by spontaneous emulsification method, using two different concentrations of PSO, 1.5 and 3.0% (w/v), in order to evaluate the influence of oil concentration in the final characteristics of the formulations. Solans and Sole (2012) reported that for obtaining nanodroplets with this method is necessary a very high solvent/oil ratio. In this study, it was used equal volumes of water and acetone, 50 mL for each phase.…”

Section: Discussionmentioning

confidence: 99%

Pomegranate seed oil nanoemulsions with selective antiglioma activity: optimization and evaluation of cytotoxicity, genotoxicity and oxidative effects on mononuclear cells

Ferreira

Gehrcke

Cervi

et al. 2016

Pharmaceutical Biology

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(2016) Pomegranate seed oil nanoemulsions with selective antiglioma activity: optimization and evaluation of cytotoxicity, genotoxicity and oxidative effects on mononuclear cells, Pharmaceutical Biology, 54:12, 2968-2977, DOI: 10.1080/13880209.2016 Context: Glioma is a malignant brain tumor with rapid proliferation, infiltrative growth, poor prognosis and it is chemoresistent. Pomegranate seed oil (PSO) has antioxidant, anti-inflammatory and antitumor properties. This study showed the optimization of PSO nanoemulsions (NEs) as an alternative for glioma treatment.Objective: The study aimed to evaluate PSO NEs cytotoxicity on human blood cells and antiglioma effects against C6 cells. Materials and methods: NEs were prepared by the spontaneous emulsification method, using PSO at 1.5 and 3.0%, and were evaluated regarding their physical stability and antioxidant activity. Toxicity evaluations in human blood cells were performed in terms of cell viability, genotoxicity, lipid peroxidation, protein carbonylation, catalase activity and hemolysis at 0.1, 0.25 and 0.5 mg/mL PSO, after a 72-h incubation period. In vitro antitumor effect was determined against glioma cells after 24 and 48 h, and astrocytes were used as a non-transformed cell model. Results: Formulations presented droplet size below 250 nm, low polydispersity index, negative zeta potential and pH in the acid range. NEs and PSO had scavenging capacity around 30% and promoted a proliferative effect in mononuclear cells, increasing about 50% cell viability. No genotoxic and oxidative damage was observed in lipid peroxidation, protein carbonylation and catalase activity evaluations for NEs. Hemolysis study showed a hemolytic effect at high concentrations. Moreover, formulations reduced only tumor cell viability to 47%, approximately. Discussion and conclusion: Formulations are adequate and safe for intravenous administration. Besides, in vitro antitumor activity indicates that NEs are promising for glioma treatment.ARTICLE HISTORY

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Section: Discussionmentioning

confidence: 99%

Pomegranate seed oil nanoemulsions with selective antiglioma activity: optimization and evaluation of cytotoxicity, genotoxicity and oxidative effects on mononuclear cells

Ferreira

Gehrcke

Cervi

et al. 2016

Pharmaceutical Biology

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“…Current UK oily fish consumption is significantly short of recommended levels (2) . Non-fish sources of LC3PUFA such as algal oils are particularly important for vegetarians/vegans, non-fish eaters and pregnant mothers (1; 3) .Nanoemulsions are systems with droplet sizes in range of 20 to 500 nm (4) . The incorporation of algal oil into foods using nanoemulsions created with ultrasound has the potential to improve LC3PUFA bioavailability (5) .…”

mentioning

confidence: 99%

“…Nanoemulsions are systems with droplet sizes in range of 20 to 500 nm (4) . The incorporation of algal oil into foods using nanoemulsions created with ultrasound has the potential to improve LC3PUFA bioavailability (5) .…”

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confidence: 99%

Lipid oxidation within vegetarian long chain omega-3 polyunsaturated fatty acid oil nanoemulsions suitable for food fortification

et al. 2017

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Long chain omega-3 (n-3) polyunsaturated fatty acids (LC3PUFA) in human diets are mainly obtained from oily fish, fish oil or fish oil based supplements (1) . Current UK oily fish consumption is significantly short of recommended levels (2) . Non-fish sources of LC3PUFA such as algal oils are particularly important for vegetarians/vegans, non-fish eaters and pregnant mothers (1; 3) .Nanoemulsions are systems with droplet sizes in range of 20 to 500 nm (4) . The incorporation of algal oil into foods using nanoemulsions created with ultrasound has the potential to improve LC3PUFA bioavailability (5) . However, the use of ultrasound in the creation of nanoemulsions may also affect the oxidation stability of LC3PUFA (6) .The aim of the present study was to analyse the oxidation stability of a nanoemulsion containing an algal oil rich in docosahexaenoic acid (22:6 n-3; DHA) using gas chromatography headspace analysis (GCHS).GCHS measurements were conducted to compare bulk oil and nanoemulsions stabilised with soy lecithin (LN) and Tween 40 (TN) solely and in combination (LTN) over a storage period of 5 weeks at temperatures of 4, 20 and 40°C. A propanal peak was identified and analysed using one -way repeated measures ANOVA tests with Tukey post hoc test.Increased temperature and storage periods had a significant effect on the development of propanal for all samples stored at 40°C (p ⩽ 0·05). Nanoemulsions prepared with lecithin alone had significantly higher development of propanal in week 1 at 40 and 20°C respectively (p ⩽ 0·05). There were no significant differences for emulsion/emulsifier type for samples stored at 4°C. To further evaluate oxidation status, research should now be conducted over the same storage periods and temperatures to analyse nanoemulsion droplet sizes, fatty acid composition and to identify and measure other recognised volatile compounds. 46504 32846 7065 5153 LN 44913 2201 102757 38255 150174 6087 110398 38228 TN 13628 7430 59698 5399 161155 135887 161859 12819 LTN 32084 0·00 59321 773 140201 14239 130062 11497 a Significantly different at p ⩽ 0·05 compared with week 0 at the same storage temperature; A Significantly different at p ⩽ 0·05 compared with 4°C at the same storage time.

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“…Nanoemulsions are systems with droplet sizes in range of 20 to 500 nm (6) . The incorporation of algae oil into foods using nanoemulsion has the potential to improve LC3PUFA bioavailability (7) .…”

mentioning

confidence: 99%

“…Dietary surveys indicate that LC3PUFA are currently under consumed, particularly amongst vegetarians/vegans, adult men, pregnant/breast feeding women, infants, non-fish eaters and certain ethnic groups (2)(3)(4) . New food vehicles such as micro algae oils have been developed to bridge this gap (5) .Nanoemulsions are systems with droplet sizes in range of 20 to 500 nm (6) . The incorporation of algae oil into foods using nanoemulsion has the potential to improve LC3PUFA bioavailability (7) .…”

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confidence: 99%

Product shelf life evaluation of an enriched yogurt drink containing an omega-3 nanoemulsion with enhanced bioavailability

Lane

Smith

et al. 2015

Proc. Nutr. Soc.

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Long chain omega-3 polyunsaturated fatty acids (LC3PUFA) have been linked to a range of health benefits, throughout the life cycle (1) . Dietary surveys indicate that LC3PUFA are currently under consumed, particularly amongst vegetarians/vegans, adult men, pregnant/breast feeding women, infants, non-fish eaters and certain ethnic groups (2)(3)(4) . New food vehicles such as micro algae oils have been developed to bridge this gap (5) .Nanoemulsions are systems with droplet sizes in range of 20 to 500 nm (6) . The incorporation of algae oil into foods using nanoemulsion has the potential to improve LC3PUFA bioavailability (7) . However, nanoemulsion may also affect the shelf life of foods as increased droplet surface areas may lead to lipid oxidation (8) .The aim of the present single-blinded sensory evaluation study was to determine whether study participants (n = 62) could detect differences when an algae oil nanoemulsion was integrated with a strawberry yogurt and tasted after storage over 2, 9 and 16 days at 4°C. All samples were prepared using breakfast drinking yogurt, natural sweetener and strawberry flavouring. Products were fortified with nanoemulsified high docosahexaenoic acid (DHA) algae oil to give a dose of 632 mg DHA/100 g yogurt. A full microbial analysis over 23 days established product safety.To determine how shelf life may be affected, seven sensory attributes were chosen to assess consumer acceptability: 1) smell, 2) appearance, 3) flavour, 4) texture, 5) consistency, 6) aftertaste and 7) overall acceptability. Attributes were rated using a 9-point hedonic scale.Results were analysed using one and two-factor repeated measures ANOVA tests with Tukey and Duncan's tests and a Bonferroni correction at 5 per cent. No statistically significant differences were found within the 3 samples when the appearance and consistency was compared. The consistency of the day 16 sample was rated closest to 'just right' (midscale). However, refrigerated storage significantly improved the aroma, flavour, texture, aftertaste and acceptability of the enriched strawberry yogurt drink when compared at 3 intervals over a 16 day period. This may be due to the use of yogurt as a carrier vehicle, the strawberry flavouring and/or changes in nanoemulsion particle sizes over the storage period (9) .

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Nano-emulsions: Formation by low-energy methods

Cited by 550 publications

References 70 publications

Pomegranate seed oil nanoemulsions with selective antiglioma activity: optimization and evaluation of cytotoxicity, genotoxicity and oxidative effects on mononuclear cells

Pomegranate seed oil nanoemulsions with selective antiglioma activity: optimization and evaluation of cytotoxicity, genotoxicity and oxidative effects on mononuclear cells

Lipid oxidation within vegetarian long chain omega-3 polyunsaturated fatty acid oil nanoemulsions suitable for food fortification

Product shelf life evaluation of an enriched yogurt drink containing an omega-3 nanoemulsion with enhanced bioavailability

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