Taarji, NoamaneA. Rabelo da Silva, CezarNauman KhalidGadhi, ChemseddohaHafidi, AbdellatifKobayashi, IsaoA. Neves, MarcosIsoda, HirokoNakajima, Mitsutoshi2019-03-192019-03-192010Taarji, 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))https://escholar.umt.edu.pk/handle/123456789/3700In 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.enArgan press-cake, Emulsifier, Interfacial tension, Nanoemulsions, SaponinsArticle