Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil

Abstract

The use of natural surfactants including plant extracts, plant hydrocolloids and proteins in nanoemulsion systems has received commercial interest due to demonstrated safety of use and potential health benefits of plant products. In this study, a whey protein isolate (WPI) from a byproduct of cheese production was used to stabilize a nanoemulsion formulation that contained hempseed oil and the Aesculus hippocastanum L. extract (AHE). A Box–Behnken experimental design was used to set the formulation criteria and the optimal nanoemulsion conditions, used subsequently in follow-up experiments that measured specifically emulsion droplet size distribution, stability tests and visual quality. Regression analysis showed that the concentration of HSO and the interaction between HSO and the WPI were the most significant factors affecting the emulsion polydispersity index and droplet size (nm) (p < 0.05). Rheological tests, Fourier transform infrared spectroscopy (FTIR) analysis and L*a*b* color parameters were also taken to characterize the physicochemical properties of the emulsions. Emulsion systems with a higher concentration of the AHE had a potential metabolic activity up to 84% in a microbiological assay. It can be concluded from our results that the nanoemulsion system described herein is a safe and stable formulation with potential biological activity and health benefits that complement its use in the food industry.

Encapsulation of Pomegranate Peel Extract (Punica granatum L.) by Double Emulsions: Effect of the Encapsulation Method and Oil Phase

“…DEs prepared by MA with 20/80 ratio of W 1 /O in W 2 also showed a bimodal droplet size distribution similar to the one obtained in the present study, indicating that the small peak could correspond to light scattered by the inner droplets [29]. However, the same behavior has been observed by Smulek et al [40] when nanoemulsions stabilized by proteins were prepared. This behavior was observed when higher proteins concentrations were used, indicating that the presence of this small peak could be due to the presence of some agglomerates of proteins or lipophilic surfactants in the present study.…”

Formulation and Characterization of O/W Nanoemulsions of Hemp Seed Oil for Protection from Steatohepatitis: Analysis of Hepatic Free Fatty Acids and Oxidation Markers

“…The PDI is a measure of droplet size homogeneity [ 27 , 28 ]. We found that the PDI of the hemp seed oil NEFs ranged from 0.249 ± 0.06 to 0.493 ± 0.02 ( Table 4 ); the calculated range was less than 0.5, indicating a narrow size distribution and a homogenous distribution of droplet size [ 29 ].…”

“…In agreement with this, Liu et al (2022) revealed that the droplet size of lemon oil nanoemulsion decreased from 133.71 to 75.66 nm with increasing surfactant concentration [26]; we used a surfactant in our study that enhanced the characteristics of the oil in a similar manner. The PDI is a measure of droplet size homogeneity [27,28]. We found that the PDI of the hemp seed oil NEFs ranged from 0.249 ± 0.06 to 0.493 ± 0.02 (Table 4); the calculated range was less than 0.5, indicating a narrow size distribution and a homogenous distribution of droplet size [29].…”

Formation and physical stability of hazelnut oil nanoemulsions: Comparison of a synthetic surfactant and a natural emulsifier

“…Whey proteins are an excellent supply of essential amino acids, and globular proteins isolated from whey have biological activities including antioxidant, immunostimulatory, and anti‐obesity properties. The isolate form of whey protein (whey protein isolate [WPI]) is traditionally used to stabilize nanoemulsion formulations (Smułek et al, 2021). WPI is a water‐soluble cream‐colored powder having an HLB of 9.1 (Fuentes et al, 2021; Hayes & Cribb, 2008).…”