Abstract Unfavorable characteristics of certain complex food matrices, such as unpleasant flavors, chemical instability and/or low bioavailability, present a challenge for the food industry. Nanosystems present a solution to these problems, by encapsulating the matrix of interest. In this work a multiple nanoemulsion that encapsulates honeybee pollen extract has been designed and optimized as a natural complex matrix model. Optimization of size and zeta potential was carried out using an iterative mathematical modeling method through a guided experimental design varying the quantities of raw materials (honeybee pollen extract, Lauroglycol 90®, Pluronic F-68 and Chitosan). A total of 29 formulations were performed, 4 of them in triplicate, and an optimal formulation of size 90 ± 1 nm and a zeta potential of +33 ± 2 mV were obtained at the end of the process. The proposed methodology allowed the optimal combination of quantities of raw materials that simultaneously optimize size and zeta potential to be found.

中文翻译：

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通过迭代数学建模优化用于复杂食品基质的新型多重纳米乳液的理化性质

摘要 某些复杂食品基质的不利特性，例如令人不快的味道、化学不稳定性和/或低生物利用度，对食品工业提出了挑战。纳米系统通过封装感兴趣的基质来解决这些问题。在这项工作中，一种包含蜜蜂花粉提取物的多重纳米乳液被设计和优化为天然复杂基质模型。通过改变原材料（蜂花粉提取物、Lauroglycol 90®、Pluronic F-68 和壳聚糖）数量的指导实验设计，使用迭代数学建模方法优化尺寸和 zeta 电位。总共进行了 29 个配方，其中 4 个一式三份，在该过程结束时获得了尺寸为 90 ± 1 nm 和 zeta 电位为 +33 ± 2 mV 的最佳配方。所提出的方法允许找到同时优化尺寸和 zeta 电位的原材料数量的最佳组合。