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.

中文翻译：

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乳清蛋白作为潜在的辅助表面活性剂与七叶树作为大麻籽油纳米乳液中的稳定剂

由于植物产品的使用安全性和潜在的健康益处，在纳米乳液系统中使用天然表面活性剂，包括植物提取物、植物水胶体和蛋白质，已经获得了商业利益。在这项研究中，来自奶酪生产副产品的乳清蛋白分离物 (WPI) 用于稳定含有大麻籽油和七叶树的纳米乳液配方L. 提取物 (AHE)。Box-Behnken 实验设计用于设定配方标准和最佳纳米乳液条件，随后用于后续实验，具体测量乳液液滴尺寸分布、稳定性测试和视觉质量。回归分析表明，HSO的浓度以及HSO与WPI之间的相互作用是影响乳液多分散指数和液滴尺寸（nm）的最重要因素（p < 0.05）。流变测试、傅里叶变换红外光谱 (FTIR) 分析和L*a*b*还采用颜色参数来表征乳液的物理化学性质。在微生物测定中，具有更高浓度 AHE 的乳液系统具有高达 84% 的潜在代谢活性。从我们的结果可以得出结论，本文所述的纳米乳液系统是一种安全稳定的制剂，具有潜在的生物活性和健康益处，可补充其在食品工业中的应用。