We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Assessment of Fennel Oil Microfluidized Nanoemulsions Stabilization by Advanced Performance Xanthan Gum.
- Authors
Llinares, Rubén; Ramírez, Pablo; Carmona, José Antonio; Trujillo-Cayado, Luis Alfonso; Muñoz, José
- Abstract
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 nanoemulsions 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.
- Subjects
XANTHAN gum; RESPONSE surfaces (Statistics); BIOPOLYMERS; FENNEL; ESSENTIAL oils; LOCAL delivery services
- Publication
Foods, 2021, Vol 10, Issue 4, p693
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods10040693