Assessment of fennel oil microfluidized nanoemulsions stabilization by advanced performance xanthan gum

In this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface methodology was used to study the influence of the processing conditions in order to obtain monomodal nanoemulsions of fennel essential oil using the microchannel homogenizatio...

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Detalhes bibliográficos
Autores: Llinares Olivares, Rubén, Ramírez del Amo, Pablo, Carmona Gallego, José Antonio, Trujillo-Cayado, Luis Alfonso, Muñoz García, José
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2021
País:España
Recursos:Universidad de Sevilla (US)
Repositório:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/108058
Acesso em linha:https://hdl.handle.net/11441/108058
https://doi.org/10.3390/foods10040693
Access Level:Acceso aberto
Palavra-chave:Essential oil
Hydrocolloid
Microfluidization
Nanoemulsion
Rheology
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spelling Assessment of fennel oil microfluidized nanoemulsions stabilization by advanced performance xanthan gumLlinares Olivares, RubénRamírez del Amo, PabloCarmona Gallego, José AntonioTrujillo-Cayado, Luis AlfonsoMuñoz García, JoséEssential oilHydrocolloidMicrofluidizationNanoemulsionRheologyIn this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface methodology was used to study the influence of the processing conditions in order to obtain monomodal nanoemulsions of fennel essential oil using the microchannel homogenization technique. Results showed that it was possible to obtain nanoemul-sions with very narrow monomodal distributions that were homogeneous over the whole observation period (three months) when the appropriate mechanical energy was supplied by microfluidization at 14 MPa and 12 passes. Once the optimal processing condition was established, nanoemulsions were formulated with advanced performance xanthan gum, which was used as both viscosity modifier and emulsion stabilizer. As a result, more desirable results with enhanced physical stability and rheological properties were obtained. From the study of mechanical spectra as a function of aging time, the stability of the nanoemulsions weak gels was confirmed. The mechanical spectra as a function of hydrocolloid concentration revealed that the rheological properties are marked by the biopolymer network and could be modulated depending on the amount of added gum. Therefore, this research supports the role of advanced performance xanthan gum as a stabilizer of microfluidized fennel oil-in-water nanoemulsions. In addition, the results of this research could be useful to design and formulate functional oil-in-water nanoemulsions with potential application in the food industry for the delivery of nutraceuticals and antimicrobials.Ministerio de Economía y Competitividad CTQ2015-70700-PMultidisciplinary Digital Publishing Institute (MDPI)Ingeniería Química2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/108058https://doi.org/10.3390/foods10040693reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésFoods, 10 (4), 693.CTQ2015-70700-Phttps://doi.org/10.3390/foods10040693info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1080582026-06-17T12:51:07Z
dc.title.none.fl_str_mv Assessment of fennel oil microfluidized nanoemulsions stabilization by advanced performance xanthan gum
title Assessment of fennel oil microfluidized nanoemulsions stabilization by advanced performance xanthan gum
spellingShingle Assessment of fennel oil microfluidized nanoemulsions stabilization by advanced performance xanthan gum
Llinares Olivares, Rubén
Essential oil
Hydrocolloid
Microfluidization
Nanoemulsion
Rheology
title_short Assessment of fennel oil microfluidized nanoemulsions stabilization by advanced performance xanthan gum
title_full Assessment of fennel oil microfluidized nanoemulsions stabilization by advanced performance xanthan gum
title_fullStr Assessment of fennel oil microfluidized nanoemulsions stabilization by advanced performance xanthan gum
title_full_unstemmed Assessment of fennel oil microfluidized nanoemulsions stabilization by advanced performance xanthan gum
title_sort Assessment of fennel oil microfluidized nanoemulsions stabilization by advanced performance xanthan gum
dc.creator.none.fl_str_mv Llinares Olivares, Rubén
Ramírez del Amo, Pablo
Carmona Gallego, José Antonio
Trujillo-Cayado, Luis Alfonso
Muñoz García, José
author Llinares Olivares, Rubén
author_facet Llinares Olivares, Rubén
Ramírez del Amo, Pablo
Carmona Gallego, José Antonio
Trujillo-Cayado, Luis Alfonso
Muñoz García, José
author_role author
author2 Ramírez del Amo, Pablo
Carmona Gallego, José Antonio
Trujillo-Cayado, Luis Alfonso
Muñoz García, José
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ingeniería Química
dc.subject.none.fl_str_mv Essential oil
Hydrocolloid
Microfluidization
Nanoemulsion
Rheology
topic Essential oil
Hydrocolloid
Microfluidization
Nanoemulsion
Rheology
description In this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface methodology was used to study the influence of the processing conditions in order to obtain monomodal nanoemulsions of fennel essential oil using the microchannel homogenization technique. Results showed that it was possible to obtain nanoemul-sions with very narrow monomodal distributions that were homogeneous over the whole observation period (three months) when the appropriate mechanical energy was supplied by microfluidization at 14 MPa and 12 passes. Once the optimal processing condition was established, nanoemulsions were formulated with advanced performance xanthan gum, which was used as both viscosity modifier and emulsion stabilizer. As a result, more desirable results with enhanced physical stability and rheological properties were obtained. From the study of mechanical spectra as a function of aging time, the stability of the nanoemulsions weak gels was confirmed. The mechanical spectra as a function of hydrocolloid concentration revealed that the rheological properties are marked by the biopolymer network and could be modulated depending on the amount of added gum. Therefore, this research supports the role of advanced performance xanthan gum as a stabilizer of microfluidized fennel oil-in-water nanoemulsions. In addition, the results of this research could be useful to design and formulate functional oil-in-water nanoemulsions with potential application in the food industry for the delivery of nutraceuticals and antimicrobials.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/108058
https://doi.org/10.3390/foods10040693
url https://hdl.handle.net/11441/108058
https://doi.org/10.3390/foods10040693
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Foods, 10 (4), 693.
CTQ2015-70700-P
https://doi.org/10.3390/foods10040693
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300724

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