کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5133670 | 1492063 | 2017 | 7 صفحه PDF | دانلود رایگان |
- Olive oil based nanoemulsions were prepared for the encapsulation of α-tocopherol.
- Preparation conditions were optimized using response surface methodology (RSM).
- Significant effect of independent variables was observed on response variables.
- Particle size of nanoemulsions was mainly depending on homogenization time.
- Surfactant concentration had pronounced effect on antioxidant activity.
The present study was conducted to prepare co-surfactant free, olive-oil based alpha tocopherol nanoemulsions, using a food grade non-ionic surfactant. Response surface methodology (RSM) was used to determine the effects of independent variables (ultrasonic homogenization time, olive oil concentrations and surfactant contents) on different physico-chemical characteristics of O/W nanoemulsions. This study was carried out using a central composite design. The coefficients of determination were greater than 0.900 for all response variables and there were significant effects of independent variables on all responses. The optimum levels of independent variables for the preparation of nanoemulsions were 3Â min. ultrasonic homogenization time, 4% olive oil content and 2.08% surfactant concentration. The physico-chemical responses at these levels were 151.68Â nm particle size, 7.17% p-anisidine and 88.64% antioxidant activity. These results will help in design of nanoemulsions with optimum independent variables.
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Journal: Food Chemistry - Volume 229, 15 August 2017, Pages 790-796