کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7586246 | 1492046 | 2018 | 37 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake
ترجمه فارسی عنوان
فرمولاسیون و تثبیت نانوموالسیون نفت در آب با استفاده از عصاره غنی از باکالهای نشاسته از روغن نارگیل آرگن
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
In this study, we formulated and stabilized oil-in-water nanoemulsions using a crude extract from argan press-cake as sole emulsifier. Various extracts from argan press-cake were prepared in order to select the most surface-active one(s) foreseeing emulsions preparation. Fifty percent (v/v) ethanolic extract reduced the interfacial tension to a minimum value at both MCT oil and soybean oil interfaces (12.7 and 10.5â¯mNâ¯mâ1 respectively). This extract was also effective at producing fine emulsions with small droplet sizes (d3,2â¯<â¯115â¯nm) and good physical stability using different oils such as soybean oil, MCT oil and fish oil and at conventional homogenization conditions (100â¯MPa for 4 passes). On the other hand, the emulsions were very sensitive to NaCl addition (â¥25â¯mM) and to acidic pH (<3) indicating that the main stabilization mechanism is electrostatic, likely due to the presence of surface-active compounds with ionizable groups such as saponins.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 246, 25 April 2018, Pages 457-463
Journal: Food Chemistry - Volume 246, 25 April 2018, Pages 457-463
نویسندگان
Noamane Taarji, Cezar A. Rabelo da Silva, Nauman Khalid, Chemseddoha Gadhi, Abdellatif Hafidi, Isao Kobayashi, Marcos A. Neves, Hiroko Isoda, Mitsutoshi Nakajima,