تازه های تحقیق
عنوان مقاله [English]
The aim of this study was to investigate the properties of oil in water nanoemulsion stabilized with whey protein isolate (1% w/v) and quince seed mucilage (0.1 and 0.5% w/v) by low energy method of spontaneous emulsification and high energy method of ultrasound homogenizer. Since the main problem in utilization of spontaneous emulsification method is the use of high amounts of synthetic surfactants, one of the objectives of this study was to investigate the effect of different surfactant to oil ratios (SOR= 1:1, 2:1 and 3:2) and ultrasonic bath supplementation on spontaneous nanoemulsion properties. Nanoemulsion characteristics such as particle size, zeta potential, viscosity and stability of nanoemulsion were studied. In this study, nanoemulsions with the particle size less than 200 nm were well prepared. Increasing the mucilage concentration and the surfactant to oil ratio resulted in a significant reduction in particle size, a slight increase in zeta potential (increase in negativity), increased viscosity, decreased creaming index and increased emulsions stability index. The nanoemulsions from the high energy method and the nanoemulsions treated with ultrasonic bath have the lowest particle size, creaming index, and highest emulsions stability index. The results of this study showed that by a simple treatment with an ultrasonic bath, it was possible to create spontaneous nanoemulsions with very small particle size (with nm dimensions) without using high concentrations of synthetic surfactants.
 Komaiko, J., McClements, D.J., (2015). Low-energy formation of edible nanoemulsions by spontaneous emulsification: Factors influencing particle size. J. Food Eng. 146, 122-128.
 McClements, D.J., Rao, J., (2011). Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit. Rev. Food Sci. Nutr. 51(4), 285-330.
 Velikov, K.P., Pelan, E., (2008). Colloidal delivery systems for micronutrients and nutraceuticals. Soft Matter. 4(10), 1964-1980.
 Wooster, T.J., Golding, M., Sanguansri, P., (2008). Impact of oil type on nanoemulsion formation and Ostwald ripening stability. Langmuir. 24(22), 12758-12765.
 Mason, T., Wilking, J., Meleson, K., Chang, C., Graves, S., (2006). Nanoemulsions: formation, structure, and physical properties. J. Phy. condens. matter. 18(41), 635–666.
 Komaiko, J., McClements, D.J., (2014). Optimization of isothermal low-energy nanoemulsion formation: hydrocarbon oil, non-ionic surfactant, and water systems. J. Colloid. Interface Sci. 425, 59-66.
 Jafari, S.M., He, Y., Bhandari, B., (2007). Production of sub-micron emulsions by ultrasound and microfluidization techniques. J. Food Eng. 82(4), 478-488.
 Tadros, T., Izquierdo, P., Esquena, J., Solans, C., (2004). Formation and stability of nano-emulsions. Advances in Colloid. Interface Sci. 108, 303-318.
 Abbas, S., Hayat, K., Karangwa, E., Bashari, M., Zhang, X., (2013). An overview of ultrasound-assisted food-grade nanoemulsions. Food Eng. Rev. 5(3), 139-157.
 Roohinejad, S., et al., (2018). Emulsion-based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety. Wiley Online Library.
 Noroozi, M., Radiman, S., Zakaria, A., (2014). Influence of sonication on the stability and thermal properties of Al2O3 nanofluids. J. Nanomaterials. Article ID 612417, 2014, 10 pages.
 Solans, C., Solé, I., (2012). Nano-emulsions: formation by low-energy methods. Curr. Opin. Colloid. Interface. Sci. 17(5), 246-254.
 Moayedzadeh, S., Khosrowshahi asl, A., Gunasekaran, S., Madadlou, A., (2018). Spontaneous emulsification of fish oil at a substantially low surfactant-to-oil ratio: Emulsion characterization and filled hydrogel formation. Food Hydrocolloid. 82, 11-18.
 Saberi, A.H., Fang, Y., McClements, D.J., (2013). Fabrication of vitamin E-enriched nanoemulsions: factors affecting particle size using spontaneous emulsification. J. Colloid Interface Sci. 391, 95-102.
 Anton, N., Benoit, J.-P., Saulnier, P., (2008). Design and production of nanoparticles formulated from nano-emulsion templates—a review. J. Contr. Release. 128(3), 185-199.
 Najafi-Taher, R., Amani, A., (2017). Nanoemulsions: colloidal topical delivery systems for antiacne agents-A Mini-Review. Nanomedicine Res. J. 2(1), 49-56.
 Pezeshky, A., Ghanbarzadeh, B., Hamishehkar, H., Moghadam, M., Fathollahi, I., (2016). Vitamin A palimitate-loaded nanoemulsions produced by spontaneous emulsification method: effect of surfactant and oil on droplet size and stability. J. Res. Innovat. Food Sci. Tech.. 4(4), 299-314.
 Jouki, M., et al., (2014). Optimization of extraction, antioxidant activity and functional properties of quince seed mucilage by RSM. Int. J. Biolo. Macro. 66, 113-124.
 Ghadermazi, R., Khosrowshahi-Asl, A., Tamjidi, F., (2019).Optimization of whey protein isolate-quince seed mucilage complex coacervation. Int. J. Biolo. Macro. 131, 368–377.
 Khalesi, H., Emadzadeh, B., Kadkhodaee, R., Fang, Y., (2016). Whey protein isolate-Persian gum interaction at neutral pH. Food Hydrocolloid. 59, 45-49.
 Ozturk, B., et al., (2015). Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic. Food Chem. 188, 256-263.
 Shamsara, O., et al., (2015). Effect of ultrasonication, pH and heating on stability of apricot gum–lactoglobuline two layer nanoemulsions. Int. J. Biolo. Macro. 81, 1019-1025.
 Kaltsa, O., et al., (2013). Ultrasonic energy input influence on the production of sub-micron o/w emulsions containing whey protein and common stabilizers. Ultrasonics sonochem. 20(3), 881-891.
 Abbastabar, B., Azizi, M.H., Adnani, A., Abbasi, S., (2015). Determining and modeling rheological characteristics of quince seed gum. Food Hydrocolloid. 43, 259-264.
 Zhang, R., Zhang, Z., Kumosani, T., Khoja, S., Abualnaja, K.O., McClements, D.J., (2016). Encapsulation of β-carotene in nanoemulsion-based delivery systems formed by spontaneous emulsification: influence of lipid composition on stability and bioaccessibility. Food biophys. 11(2), 154-164.
 McClements, D.J., (2011). Edible nanoemulsions: fabrication, properties, and functional performance. Soft Matter. 7(6), 2297-2316.
 Anton, N., Vandamme, T.F., (2009). The universality of low-energy nano-emulsification. Int. J. Pharm. 377(1-2), 142-147.
 Prabhakar, K., Afzal, S.M., Surender, G., Kishan, V., (2013). Tween 80 containing lipid nanoemulsions for delivery of indinavir to brain. Acta. Pharm. Sin. B. 3(5), 345-353.
 Dickinson, E., (2009). Hydrocolloid as emulsifiers and emulsion stabilizers. Food Hydrocolloid. 23(6), 1473-1482.
 Xu, D., Wang, X., Jiang, J., Yuan, F., Gao, Y., (2012). Impact of whey protein–Beet pectin conjugation on the physicochemical stability of β-carotene emulsions. Food Hydrocolloid. 28(2), 258-266.
 Wang, Y., Li, D., Wang, L.-J., Adhikari, B., (2011). The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI). J. Food Eng. 104(1), 56-62.
 Mohammadzadeh, H., Koocheki, A., Kadkhodaee, R., Razavi, S.M., (2013). Physical and flow properties of d-limonene-in-water emulsions stabilized with whey protein concentrate and wild sage (Salvia macrosiphon) seed gum. Food Res. Int.. 53(1), 312-318.
 Alipour, A., Koocheki, A., Kadkhodaee, R., Varidi, M., (2015). The effect of alyssum homolocarpum seed gum-whey protein concentrate on stability of oil-in-water emulsion. Food Sci. Tech. 12(48), 163-174
 Anuchapreeda, S., Fukumori, Y., Okonogi, S., Ichikawa, H., (2012). Preparation of lipid nanoemulsions incorporating curcumin for cancer therapy. J. nanotechnology. Article ID 270383, 2012, 11 pages.
 Hassanzadeh, H., Alizadeh, M., Bari, M.R., (2018). Formulation of garlic oil-in-water nanoemulsion: antimicrobial and physicochemical aspects. IET Nanobiotechnology. 12(5), 647-652.
 Maskan, M., Göǧüş, F., (2000). Effect of sugar on the rheological properties of sunflower oil–water emulsions. J. Food Eng. 43(3), 173-177.
 Khalloufi, S., Alexander, M., Goff, H.D., Corredig, M., (2008). Physicochemical properties of whey protein isolate stabilized oil-in-water emulsions when mixed with flaxseed gum at neutral pH. Food Res. Int.. 41(10), 964-972.
 Khalloufi, S., Corredig, M., Goff, H.D., Alexander, M., (2009). Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions. Food Hydrocolloid. 23(3), 611-618.
 Akbari, E., Ghorbani, M., Sadeghi Mahonak, A., Alami, M., Kashaninejad, M., Nasrollahzadeh, A., (2016). Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM). Innovat Food Sci. Emerg. Tech. 3(4), 47-56.
 Soleimanpoor, M., Kadkhodaee, R., Koocheki, A., Razavi, S., (2013). Effect of qodumeh shahri seed gum on physical properties of corn-oil in water emulsion prepared by high intensity ultrasound. Iranian Food Sci. Tech. Res. J. 9(1), 21-30.
 Kirtil, E., Oztop, M.H., (2016). Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid. Food Res. Int.. 85, 84-94.
 Dickinson, E., Stainsby, G., (1988). Advances in food emulsions and foams Edited by E. Dickinson and G. Stainsby, Elsevier Applied Science, London, 344-385.
 Ritzoulis, C., Marini, E., Aslanidou, A., Georgiadis, N., Karayannakidis, P.D., Koukiotis, C., Filotheou, A., Lousinian, S., Tzimpilis, E., (2014). Hydrocolloid from quince seed: Extraction, characterization, and study of their emulsifying/stabilizing capacity. Food Hydrocolloid. 42, 178-186.