Effect of ultrasonication on the stability and formation of nanoemulsions containing Nigella sativa L. seed oil

Document Type : Research Article

Authors

1 Ph.D. Student. Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Najafabad, Iran

2 Faculty of Chemistry, Najafabad Branch, Islamic Azad University, Najafabad, Iran

3 IROST

4 Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Najafabad, Iran

Abstract

Nowadays,, owing to the increasing concern about the side effects of chemical drugs and the ineffectiveness of some of them in long term consumption, the use of natural compounds as an alternative or a complementary treatment has received increasing attention. Nigella sativa (black seed) is a common herbal medicine that renowned in traditional medicine because of its anti-cancer, antimicrobial, anti-inflammatory, and antioxidant activity. It has wide applications in Iran’s food and pharmaceutical industries. The seeds of this plant contain large amounts of essential fatty acids such as linolenic acid, antioxidants and vitamins However, hydrophobic essential oil of N. sativa with low bioavailability and sustainability properties is have not been fully usable. The nanoemulsion formulation methods are widely effective approach for increase performance of lipophilic compounds. The aim of this study was to develop black seed oil into nanoemulsions formulation via ultrasonication. Variance analysis of laser light scattering data showed the lowest particle size related to samples prepared with 2% and 4% concentration of Tween 40 surfactant during 15 minutes of sonication. The images of the electron microscopy also confirmed the results of measuring the size of droplets by particle size analyzer .The effect of storage temperature on the physical stability of optimum nanoemulsions showed that these nanoemulsions were completely stable at low temperature, but became unstable at high temperature due to the increase in droplet size. Furthermore, the oxidative studying (60 days) showed that the peroxide number and anisidine value increased slightly during the storage period, which indicates the presence of effective antioxidant compounds in honey and Nigella sativa L. seed oil (NSO), which prevents the oxidation of the oil. In this study, the nanoemulsion sample containing Tween 40 surfactant with SER 4% showed high antioxidant activity .

Graphical Abstract

Effect of ultrasonication on the stability and formation of nanoemulsions containing Nigella sativa L. seed oil

Highlights

  • The ultrasound method was able to form small droplets (less than 100 nm) by Tween 40 surfactant.
  • The type of non-ionic surfactants used in this study had a significant effect on the droplet size and their size distribution in nanoemulsion systems.
  • The high antioxidant power of the optimal nanoemulsion samples in this research can be attributed to the presence of compounds with antioxidant properties in Nigella sativa L. seed oil.
  • With the increase in surfactant concentration, the peroxide index decreases, which can be related to the surface coverage of oil particles by surfactants, increasing the thickness of the surfactant layer, and protection from direct contact with prooxidant agents.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 11, Issue 2
February 2024
Pages 76-97

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History

  • Receive Date: 05 August 2023
  • Revise Date: 14 October 2023
  • Accept Date: 18 November 2023

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