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Formation and physical stability of hazelnut oil nanoemulsions: Comparison of a synthetic surfactant and a natural emulsifier
Journal of Surfactants and Detergents ( IF 1.6 ) Pub Date : 2022-09-07 , DOI: 10.1002/jsde.12621 Selvi Secil Sahin 1, 2 , Ayse Nur Akpinar 1 , Cansu Ekin Gumus‐Bonacina 1
Journal of Surfactants and Detergents ( IF 1.6 ) Pub Date : 2022-09-07 , DOI: 10.1002/jsde.12621 Selvi Secil Sahin 1, 2 , Ayse Nur Akpinar 1 , Cansu Ekin Gumus‐Bonacina 1
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Hazelnut oil is a significant edible oil with positive effects on human health. This study aimed to integrate hazelnut oil, which is known for its cardiovascular benefits, into nanoemulsion technology for the first time as an innovative conception, to maintain its stability against environmental conditions, and to benefit more by making it more bioaccessible. Polysorbate 80 and whey protein isolate (WPI) were used to stabilize the nanoemulsions. In this way, we aimed to show that WPI, a natural emulsifier, could be an alternative to the synthetic Polysorbate 80 emulsifier known for its high emulsification ability to stabilize hazelnut oil emulsions. The emulsions, formed by using a 2% (wt/wt) emulsifier and passed through a microfluidizer five times at 96.5 MPa pressure provided the small particle size (d32) as 296 ± 7.76 nm and 216 ± 1.78 nm for the WPI and Polysorbate 80-stabilized samples, respectively. Polysorbate 80-stabilized nanoemulsions were more physically stable under different pH, temperature, and ionic strength conditions compared with WPI-stabilized nanoemulsions. Finally, the fates of the emulsions were investigated under a simulated in vitro digestion system. The increase in droplet sizes during the gastric phase was to a higher extent for the WPI-stabilized nanoemulsions (d32 = 5.500 ± 0.60 μm) compared with Polysorbate 80-stabilized emulsions (d32 = 1.069 ± 0.09 μm). Although hazelnut nanoemulsions stabilized with Polysorbate 80 showed higher physical stability, it was determined that WPI would also be successful in producing stable hazelnut oil-in-water emulsions, exhibiting FFA (%) values of 88%–90.5% in the small intestine.
中文翻译：
榛子油纳米乳液的形成和物理稳定性：合成表面活性剂和天然乳化剂的比较
榛子油是一种重要的食用油，对人体健康有积极作用。本研究旨在首次将以心血管益处着称的榛子油作为一种创新概念融入纳米乳技术中，以保持其对环境条件的稳定性，并通过使其更易于生物利用来获得更多益处。聚山梨醇酯 80 和乳清分离蛋白 (WPI) 用于稳定纳米乳液。通过这种方式，我们的目的是表明 WPI 是一种天然乳化剂，可以替代合成的聚山梨醇酯 80 乳化剂，该乳化剂以其稳定榛子油乳液的高乳化能力而闻名。使用 2% (wt/wt) 乳化剂形成的乳液在 96.5 MPa 压力下通过五次微流化器提供了小粒径 (d 32) 分别为 WPI 和聚山梨酯 80 稳定样品的 296 ± 7.76 nm 和 216 ± 1.78 nm。与 WPI 稳定的纳米乳液相比，聚山梨酯 80 稳定的纳米乳液在不同的 pH、温度和离子强度条件下具有更高的物理稳定性。最后，在模拟体外消化系统下研究了乳液的命运。与聚山梨酯 80 稳定的乳液（d 32 ）相比， WPI 稳定的纳米乳液（d 32 = 5.500 ± 0.60 μm）在胃相期间液滴尺寸的增加程度更高 = 1.069 ± 0.09 微米）。尽管用聚山梨醇酯 80 稳定的榛子纳米乳剂显示出更高的物理稳定性，但确定 WPI 也能成功地生产稳定的榛子水包油乳剂，在小肠中表现出 88%–90.5% 的 FFA (%) 值。
更新日期：2022-09-07
中文翻译：
榛子油纳米乳液的形成和物理稳定性：合成表面活性剂和天然乳化剂的比较
榛子油是一种重要的食用油，对人体健康有积极作用。本研究旨在首次将以心血管益处着称的榛子油作为一种创新概念融入纳米乳技术中，以保持其对环境条件的稳定性，并通过使其更易于生物利用来获得更多益处。聚山梨醇酯 80 和乳清分离蛋白 (WPI) 用于稳定纳米乳液。通过这种方式，我们的目的是表明 WPI 是一种天然乳化剂，可以替代合成的聚山梨醇酯 80 乳化剂，该乳化剂以其稳定榛子油乳液的高乳化能力而闻名。使用 2% (wt/wt) 乳化剂形成的乳液在 96.5 MPa 压力下通过五次微流化器提供了小粒径 (d 32) 分别为 WPI 和聚山梨酯 80 稳定样品的 296 ± 7.76 nm 和 216 ± 1.78 nm。与 WPI 稳定的纳米乳液相比，聚山梨酯 80 稳定的纳米乳液在不同的 pH、温度和离子强度条件下具有更高的物理稳定性。最后，在模拟体外消化系统下研究了乳液的命运。与聚山梨酯 80 稳定的乳液（d 32 ）相比， WPI 稳定的纳米乳液（d 32 = 5.500 ± 0.60 μm）在胃相期间液滴尺寸的增加程度更高 = 1.069 ± 0.09 微米）。尽管用聚山梨醇酯 80 稳定的榛子纳米乳剂显示出更高的物理稳定性，但确定 WPI 也能成功地生产稳定的榛子水包油乳剂，在小肠中表现出 88%–90.5% 的 FFA (%) 值。
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