Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7586246 | Food Chemistry | 2018 | 37 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Noamane Taarji, Cezar A. Rabelo da Silva, Nauman Khalid, Chemseddoha Gadhi, Abdellatif Hafidi, Isao Kobayashi, Marcos A. Neves, Hiroko Isoda, Mitsutoshi Nakajima,