Preparation of novel nanoemulsions from omega-3 rich oil

S. F. Hamed; G. A. Abo-Elwafa

doi:10.3989/gya.0229191

Autores/as

S. F. Hamed Fats and Oils Department, National Research Centre https://orcid.org/0000-0001-5086-7110
G. A. Abo-Elwafa Fats and Oils Department, National Research Centre https://orcid.org/0000-0002-2681-6249

DOI:

https://doi.org/10.3989/gya.0229191

Palabras clave:

Concentración de emulsionante, Condiciones de homogeneización, Homogeneización a alta presión, Nanoemulsion, Tipo de emulsionante

Resumen

Este trabajo tuvo como objetivo producir nanoemulsiones de aceite rico en omega-3 estabilizado en agua usando un homogeneizador de alta presión (HPH). Estudiando los efectos del tipo de emulsionante y su concentración, se llevaron a cabo las condiciones de HPH (presión y número de pasadas dentro de la cámara de homogeneización), así como la viscosidad de fase continua en el índice de polidispersidad (PDI) y el tamaño medio de gota de la nanoemulsión. También se siguió el impacto de la adición de extracto de romero sobre la estabilidad oxidativa de la emulsión. Los resultados mostraron que los emulsionantes de peso molecular pequeño dieron un tamaño de gota pequeño y viceversa. Los resultados también revelaron que hay una disminución paralela en el diámetro medio de las gotitas con el aumento de la concentración de emulsionante, los ciclos de homogeneización (pases) y la presión de homogeneización. Además, cuando aumentó la viscosidad de la fase acuosa, se observó una ligera fluctuación no significativa e irregular en el tamaño de la gota. Además, los resultados demostraron que el extracto de romero mejoró la estabilidad oxidativa de esta nanoemulsión. Nuestros resultados podrían ayudar a formular nanoemulsiones enriquecidas con omega-3 estabilizadas que podrían aplicarse en diferentes alimentos.

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Citas

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