Optimization of nanoemulsions processed by high-pressure homogenization to protect a bioactive extract of jackfruit (Artocarpus heterophyllus Lam)

- O/W emulsions stabilized by sucrose monostearate were high-pressure homogenized.
- Oil droplet, rheological properties and storage stability of emulsions were examined.
- Submicron emulsions with a high stability during storage were produced.
- Antioxidant activity of a jackfruit pulp extract was protected by nanoemulsion.

The present work investigates the development of an eco-friendly nanoemulsion to maintain the bioactivity of a rich in carotenoids extract from jackfruit (Artocarpus heterophyllus Lam) pulp. Firstly, the influence of the sucrose monostearate (SMS) content (0.5-2%, w/w), miglyol content (5-20%, w/w) and homogenization pressure (400-800 bar) on the droplet size distribution, rheology and stability of emulsions processed by high-pressure homogenization was studied. Except two formulations containing the highest SMS content and processed at the lowest pressure, stable fluid submicron emulsions were obtained. Then, a jackfruit pulp extract was incorporated in the oily phase of the selected emulsion (5% miglyol plus 0.5% SMS processed twice in a high-pressure homogenizer at 800 bar). The antioxidant activity of the jackfruit extract loaded in the selected emulsion stored at 4 °C has exhibited a longer stability compared to the same extract only dissolved in miglyol and stored in same conditions.