Comparison of Gamma-Oryzanol Nanoemulsions Fabricated by Different High Energy Techniques
Jaime-Báez, Rodrigo (Universitat Autònoma de Barcelona. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CeRPTA))
Saldo Periago, Jordi (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
González-Soto, Rosalía América (Universitat Autònoma de Barcelona. Centre d'Innovació, Recerca i Transferència en Tecnologies dels Aliments (CIRTTA))

Data:	2024
Resum:	Gamma-oryzanol (GO) is a bioactive compound that, due to its biological characteristics, can be added to a food matrix. However, the bioactive compound is difficult to incorporate due to its low solubility and stability. A nanoemulsion allows substances to be packaged in nanometric sizes, improving their bioavailability. In this work, a GO nanoemulsion was developed using high-energy techniques. The methodological process began with the formulation of the coarse emulsion, where the emulsifiers (sodium caseinate and citrus pectin), diluent (rice bran oil), and pH were varied to find the most stable formulation. The coarse emulsion was subjected to four high-energy techniques (conventional homogenization, high-pressure homogenization, ultra-high-pressure homogenization, and ultrasonication) to reduce the droplet size. A physical-stability test, rheological-behavior test, image analysis, and particle-size-and-distribution test were conducted to determine which was the best technique. The formulation with the highest stability (pH 5. 3) was composed of 87% water, 6. 1% sodium caseinate, 0. 6% citrus pectin, 6. 1% rice bran oil, and 0. 2% GO. The ultrasonic treatment obtains the smallest particle size (30. 1 ± 1 nm), and the high-pressure treatment obtains the greatest stability (TSI < 0. 3), both at 0 and 7 days of storage. High-energy treatments significantly reduce the droplet size of the emulsion, with important differences between each technique.
Nota:	Altres ajuts: Consejo Nacional de Humanidades, Ciencias y Tecnologías CONAHCYT. Beca de Estímulo Institucional a la Formación de Investigadores (BEIFI)-IPN
Drets:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Llengua:	Anglès
Document:	Article ; recerca ; Versió publicada
Matèria:	Ultrasonication ; Microfluidizer ; UHPH ; Nanoemulsion ; Stability ; Rheology
Publicat a:	Foods, Vol. 13 (july 2024) , ISSN 2304-8158

DOI: 10.3390/foods13142256
PMID: 39063338

17 p, 3.2 MB

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