Formulation and stabilization of oil-in-water nanoemulsions using a saponinsrich extract from argan oil press-cake

Simple item page
dc.contributor.authorTaarji, Noamane
dc.contributor.authorA. Rabelo da Silva, Cezar
dc.contributor.authorNauman Khalid
dc.contributor.authorGadhi, Chemseddoha
dc.contributor.authorHafidi, Abdellatif
dc.contributor.authorKobayashi, Isao
dc.contributor.authorA. Neves, Marcos
dc.contributor.authorIsoda, Hiroko
dc.contributor.authorNakajima, Mitsutoshi
dc.date.accessioned2019-03-19T13:09:32Z
dc.date.available2019-03-19T13:09:32Z
dc.date.issued2010
dc.description.abstractIn 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 10.5 mN m−1 respectively). This extract was also effective at producing fine emulsions with small droplet sizes (d3,2 < 115 nm) and good physical stability using different oils such as soybean oil, MCT oil and fish oil and at conventional homogenization conditions (100 MPa for 4 passes). On the other hand, the emulsions were very sensitive to NaCl addition (≥25 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.en_US
dc.identifier.citationTaarji, N., da Silva, C. A. R., Khalid, N., Gadhi, C., Hafidi, A., Kobayashi, I., . . . Nakajima, M. (2018). Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake. Food Chemistry, 246, 457-463. doi: 10.1016/j.foodchem.2017.12.008.(Nauman Khalid (SFAS), (JCR Listed))en_US
dc.identifier.urihttps://escholar.umt.edu.pk/handle/123456789/3700
dc.language.isoenen_US
dc.publisherFood Chemistryen_US
dc.subjectArgan press-cake, Emulsifier, Interfacial tension, Nanoemulsions, Saponinsen_US
dc.titleFormulation and stabilization of oil-in-water nanoemulsions using a saponinsrich extract from argan oil press-cakeen_US
dc.typeArticleen_US
Files
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Food Science and Technology