A Novel Low‐Pressure Device for Production of Nanoemulsions

A novel device is applied to produce emulsions of methyl methacrylate in water with a controllable size in the range of 30–100 nm. The process is based on the reciprocating flow of the material through an abrupt contraction which generates a strong elongational flow. This results in highly efficient dispersive mixing even at moderate pressures, thus reducing viscous dissipation and improving temperature control. The original design of the device also allows easy feeding and sampling, easy adjusting of the total volume of the emulsion, and processing volatile components owing to the liquid‐ and gas‐tightness of the device. The influence of process parameters (like pressure drop and mixing time) and composition of the system (volume ratio of the dispersed and continuous phases, surfactant and hydrophobic agent weight percentages) on the droplet size and stability of the emulsions is investigated and discussed.     

Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants

The utilisation of carotenoids as functional ingredients (pigments and nutraceuticals) in many food and beverage products is currently limited because of their poor water-solubility, high melting point, chemical instability, and low bioavailability. This study examined the impact of antioxidants on the chemical degradation of β-carotene encapsulated within nanoemulsions suitable for oral ingestion. β-Carotene was incorporated into oil-in-water nanoemulsions stabilized by either a globular protein (β-lactoglobulin) or a non-ionic surfactant (Tween 20). Nanoemulsions were then stored at neutral pH and their physical and chemical stability were monitored under accelerated stress storage conditions (55 °C). β-Carotene degradation was monitored non-destructively using colour reflectance measurements. The rate of β-carotene degradation decreased upon addition of water-soluble (EDTA and ascorbic acid) or oil-soluble (vitamin E acetate or Coenzyme Q10) antioxidants. EDTA was more effective than ascorbic acid, and Coenzyme Q10 was more effective than vitamin E acetate. The utilisation of water-soluble and oil-soluble antioxidants in combination (EDTA and vitamin E acetate) was less effective than using them individually. Emulsions stabilized by β-lactoglobulin were more stable to colour fading than those stabilized by Tween 20. These results provide useful information for designing effective nanoemulsion-based delivery systems that retard the chemical degradation of encapsulated carotenoids during long term storage.     

Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

The enrichment of foods and beverages with carotenoids may reduce the incidences of certain chronic diseases. However, the use of carotenoids in foods is currently limited because of their poor water-solubility, high melting point, low bioavailability, and chemical instability. The potential of utilising oil-in-water (O/W) nanoemulsions stabilised by a globular protein (β-lactoglobulin) for encapsulating and protecting β-carotene was examined. The influence of temperature, pH, ionic strength, and emulsifier type on the physical and chemical stability of β-carotene enriched nanoemulsions was investigated. The rate of colour fading due to β-carotene degradation increased with increasing storage temperature (5-55 °C), was faster at pH 3 than pH 4-8, and was largely independent of ionic strength (0-500 mM of NaCl). β-Lactoglobulin-coated lipid droplets were unstable to aggregation at pH values close to the isoelectric point of the protein (pH 4 and 5), at high ionic strengths (NaCl >200 mM, pH 7), and at elevated storage temperatures (55 °C). β-Carotene degradation was considerably slower in β-lactoglobulin-stabilised nanoemulsions than in Tween 20-stabilised ones. These results provide useful information for facilitating the design of delivery systems to encapsulate and stabilise β-carotene for application within food, beverage, and pharmaceutical products.     

Nanoemulsions of β-carotene using a high-energy emulsification-evaporation technique

Nanoemulsions of β-carotene were prepared using a high-energy emulsification-evaporation technique based on a 2³ level factorial design. Results show that it is possible to obtain dispersions at a nanoscale range. Process parameters such as time and shear rate of homogenization affected significantly particle size distribution in terms of volume-weighted mean diameter and surface-weighted mean diameter. The obtained nanoemulsions presented a volume-surface diameter ranging from 9 to 280 nm immediately after the production of particles, displaying in all cases a monomodal size distribution. Those nanoemulsions showed a good physical stability during 21 days storage. The stability was evaluated by the maintenance of size distribution. However, β-carotene retention inside the micelles and color were affected by storage. Processing conditions also influenced storage stability.     

The influence of simultaneous divalent cations (Mg2+, Co2+ and Sr2+) substitution on the physico-chemical properties of carbonated hydroxyapatite

Bone is generally known as calcium-apatite which contains considerable amounts of various trace elements, mainly carbonate. Thus, bone is usually referred as carbonated hydroxyapatite (CHA). The incorporation of dopants into calcium-apatite has been proposed. This approach provides a safer and efficient platform for enhancing bone remodelling. However, reports that emphasize on the influence of multi-dopant substitutions into the CHA structure particularly in the form of as-synthesized powders are limitedly available. The present study investigates the influence of simultaneous substitution of divalent cations, Mg²⁺, Co²⁺ and Sr²⁺ into CHA structure by a nanoemulsion method. Several combinations of ions were doped into the CHA structure. The XRD and FTIR results confirmed that the phase purity and crystallinity were not affected by the simultaneous incorporation of multi-doped ions; all powders remained as amorphous B-type CHA. Despite the small amount of dopants used, all the three cations were successfully substituted into the Ca²⁺ site of CHA structure. The crystallite size of the as-synthesized powder decreased as the amount of incorporated dopants increased. Interestingly, the particle shape showed the transformation from near spherical structures into needle-like structures with increasing amount of dopants. Our finding highlights that the incorporation of these cations into the CHA structure results in crystal imperfections, which cause a substantial dislocation of the crystal lattice, as seen by the alteration of the lattice parameters, crystallite and particle sizes of the as-synthesized powders.     

Challenges associated in stability of food grade nanoemulsions

Food grade nanoemulsions are being increasingly used in the food sector for their physico-chemical properties towards efficient encapsulation, entrapment of bioactive compounds, solubilization, targeted delivery, and bioavailability. Nanoemulsions are considered as one of the important vehicles for the sustained release of food bioactive compounds due to their smaller size (nm), increased surface area, and unique morphological characteristics. Nanoemulsification is an ideal technique for fabricating the bioactive compounds in a nano form. Formation and stabilization of nanoemulsion depends on the physi-cochemical characteristics of its constituents including oil phase, aqueous phase, and emulsifiers. This review is mainly focused on the instability mechanisms of nanoemulsion such as flocculation, Ostwald ripening, creaming, phase separation, coalescence, and sedimentation. Further, the major factors associated with these instability mechanisms like ionic strength, temperature, solubilization, particle size distribution, particle charge, pH strength, acid stability, and heat treatment are also discussed. Finally, safety issues of food grade nanoemulsions are highlighted.     

A novel nanoemulsification method of stirring at the Θ-point with the tocopherol-based block co-polymer nonionic emulsifier PPG-20 Tocophereth-50

Nanoemulsions have recently become increasingly important as potential vehicles for the controlled delivery of cosmetics and for the optimized dispersion of active ingredients in particular skin layers. The preparation of conventional nanoemulsions requires mainly high‐pressure homogenization, which is unproductive and requires high energy due to its lower efficiency, limiting their practical applications. In order to solve these problems novel nanoemulsions were studied using a model system of pseudo‐ternary water/emulsifier/paraffin oil. Nanoemulsions were prepared by stirring a mixture of the tocopherol‐containing block co‐polymer emulsifier PPG‐20 Tocophereth‐50, paraffin oil, and distilled water at the Θ‐point using weight fractions of the dispersed phase (φ) of 0.31 to 0.82 and an emulsifier content of 1.0 to 9 wt.%. The emulsifying property of PPG‐20 Tocophereth‐50 in nanoemulsions was compared with that of the conventional emulsifiers Tocophereth‐43, a mixture of polysorbate 60 and sesquioleate (3/1), and phospholipids. Also the emulsifying property of PPG‐20 Tocophereth‐50 in the more hydrophilic oils caprylic/capric triglyceride and octyldodecanol was compared with that in paraffin oil. The stability and morphology of the resulting nanoemulsions were studied by visual inspection, optical microscopy, particle size analysis, and cryo‐scanning electron microscopy. In the nanoemulsion systems containing caprylic/capric triglyceride and octyldodecanol, respectively, as an oil phase PPG‐20 Tocophereth‐50 showed emulsification properties similar to those in paraffin oil. The conventional emulsifiers Tocophereth‐43, a mixture of polysorbate 60 and sesquioleate (3/1), and phospholipids did not give nanoemulsions with high‐speed stirring. The block co‐polymer nonionic emulsifier PPG‐20 Tocophereth‐50 was found to produce stable nanoemulsions of mean droplet diameters ranging from 204 to 499 nm. The emulsification method of high‐speed stirring at the Θ‐point using PPG‐20 Tocophereth‐50 was found to be very effective for the preparation of stable nanoemulsions useful for applications in skincare cosmetics, cosmeceuticals, and drugs.     

Physicochemical characterization of a DMPC-based nanoemulsion for dry eye and compatibility test with soft contact lenses in vitro

IntroductionThe use of contact lenses (CL) is often associated with hallmark symptoms of dry eye disease (DED) such as red eye and dryness. Even though lipid-based artificial tears are already marketed for DED, there is little evidence that supports their use while wearing soft CL.MethodsAn oil in water (O/W) nanoemulsion was formulated with a highly-stable oily phase composed of castor oil and 1,2-dimyristoyl-sn-glycero-3-phosphocholine (DMPC). Physicochemical characterization of the DMPC-based nanoemulsion (DMPC-NE) was performed using the Zetasizer Nano ZSP, and its long-term stability was evaluated over 24 months; in addition, the in vitro cytotoxicity of DMPC-NE was determined by Neutral Red Uptake (NRU) and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assays. Finally, the physical compatibility of the DMPC-NE with soft CL was tested by measuring the power, diameter, thickness and UV transmittance of two different types of CL.ResultsDMPC-NE had a mean particle size of 86.48 ± 4.22 nm, a polydispersity index of 0.22 ± 0.01 and a zeta potential of -33.23 ± 0.93 mV that remained with no changes after 24 months. DMPC-NE formulation, free of preservatives, showed no cytotoxicity and it was compatible with the physical properties of FDA-class II and -class IV CL.ConclusionDMPC-NE is a highly stable formulation for dry eye that is safe to be used while wearing soft CL.     

Butter fortified with spray-dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its physicochemical,microbiological and sensory properties

Butter is a valuable dairy product, and its sensory attributes can be changed due to oxidative rancidity and microbial contamination. This study investigated the effect of Ferulago angulata extract nanoemulsion (FAEN) on butter properties alone or in combination with postbiotic metabolites produced by Lactiplantibacillus plantarum subsp. plantarum (PMLP) into the butter in the free form or spray-dried encapsulated. The combination of the encapsulated form of FAEN and PMLP in butter indicated that it is capable of controlling peroxide and acidity values and increases the antioxidant and antimicrobial activities consequently leading to the increased shelf life of butter.