New association of surfactants for the production of food and cosmetic nanoemulsions: preliminary development and characterization

A new nanoemulsifing system has been developed. This study refers to an innovative association of polysorbate 80 and palmitic ester of l-ascorbic acid for the production of good stability and very thin nanostructured emulsions with average micellar diameter size ranging from 100 to 300 nm. This system has showed to be very performing to create nanoemulsions with moderate stirring rate and warming regimen thanks to the high efficiency of the association between ascorbyl palmitate and polysorbate-80 (PS-80). This nanoemulsified system is very easy to achieve and shows a very good capability to encapsulate several substrates of both nutritional and cosmetic usage such as melatonin, resveratrol, essential oils and steroidic terpenes such as boswellic acids and others. This system has been optimally applied to nutraceutical and cosmetic formulations and particularly to develop sprayable sublingual delivery systems for melatonin and the aforesaid molecules. This study describes developing and analytical characterization of this system containing melatonin.     

百里香精油纳米乳液的制备及添加植物油对其理化性质及抑菌效果的影响

目的 优化确定百里香精油纳米乳液的制备工艺,探究植物油对百里香精油(Thymusvulgaris essential oil, TEO)纳米乳液理化性质及抑菌效果的影响。方法 以乳液液滴粒径为目标,采用单因素和响应面实验优化TEO纳米乳液制备工艺参数;并考察玉米油、大豆油、菜籽油、花生油、葵花籽油、橄榄油、亚麻籽油7种不同植物油添加对TEO纳米乳液粒径、黏度、物理稳定性等理化性质及抑菌效果的影响。结果 TEO纳米乳液最佳制备工艺为:柠檬酸缓冲液pH 3.5,吐温80添加量2.0%,剪切转速10000 r/min,剪切时间2.5 min,超声时间20 min;在最优工艺条件下, TEO纳米乳液粒径最小为(96.30±0.53) nm。相对于纯TEO纳米乳液,当花生油添加量为40%时,TEO纳米乳液的粒径显著减小(P<0.05),最小为(45.73±1.83)nm,不稳定性指数为0.200±0.001,具有良好的物理稳定性;且对于添加其他植物油,当花生油添加量为40%时, TEO纳米乳液对大肠杆菌、金黄色葡萄球菌和青霉具有良好的抑菌效果,其中对青霉的抑菌效果最好,最小抑菌浓度和最低杀...     

海藻糖和蔗糖对纳米乳液冻融稳定性的影响

实验研究了 2种双糖(蔗糖和海藻糖)对乳清分离蛋白纳米乳液冻融稳定性的影响.蔗糖是一种常用的乳液冷冻保护剂.为对比海藻糖与蔗糖保护效果的差异,采用激光粒度仪、Zeta-电位和Turbiscan Lab稳定分析仪,依次测定冻融循环过程中液滴粒径分布、表面电荷变化和乳液的稳定性.从外观图和乳析指数结果看,经过1～3次冻融处...     

Effect of nanoemulsion to minimise undesirable odour and colour of cinnamon bark oil and to improve sensory properties of refrigerated Asian seabass fillets

The use of cinnamon bark oil (CBO) to inhibit fish spoilage causes undesirable changes in sensory properties of fish fillets. This research prepared CBO nanoemulsion (CBON) and studied its effects on the volatile profile and sensory properties of Asian seabass fillets. Changes in volatile profile, colour and odour scores, and overall likeness scores of CBON-treated fillets were determined during storage in comparison to the control (CTRL) and bulk cinnamon bark oil (BCBO)-treated ones. After treatment, CBON and BCBO were able to mask the natural odour of fish fillets. However, CBON did not change the fillets' colour. During storage, CBON-treated fillets contained relatively higher cinnamaldehyde content and higher colour score but less cinnamon oil-like odour score than those of BCBO-treated ones. CBON-treated fillets also had higher acceptance scores than those of CTRL and BCBO-treated fillets after storage. These results demonstrated the efficiency of the nanoemulsion system to minimise undesirable effects of CBO and maintain sensory acceptance of the fillets during storage.     

Preparation of silicone oil nanoemulsion softeners using different surfactants and their effect on physical characteristics of polyester fabric

Silicone oil nanoemulsion softeners with different particle sizes can be prepared using different surfactants with various ratios aminosilicone oil, surfactants concentration and time of mixing. The silicone oil nanoemulsion softeners could penetrate well into the polyester fibers; therefore, they can induce desirable physicochemical properties in the fabric. In current study, we first prepared silicone oil nanoemulsion softeners by designing via DOE software and with different particle sizes using nonyl phenol, octyl phenyl ether and fatty alcohol surfactants, and we investigated them using dynamic light scattering (DLS) and transmission electron microscope (TEM) techniques. In DOE software, the effect of various independent variables of emulsification process such as surfactant type, oil weight fraction, surfactant concentration and time of mixing on dependent variables were studied including particle size, z-average and width. Then, we examined the physical characteristics of polyester fabric by applying silicone oil macro, micro and nanoemulsion softeners. The treated fabrics with these softeners were compared with each other through the physical properties. The scanning electron microscopy (SEM) analysis showed the polyester fabric treated with silicone nanoemulsion softeners appeared to have smoother fiber surface. To prove the penetration of silicone particles into the fabric fibers, a cross section was taken from the cross section of polyester fabric by microtome in liquid nitrogen. The TEM images from cross section of fabrics treated with the silicone oil nanoemulsion softeners confirmed that the nanoparticles had penetrated well into the polyester fibers; therefore, they could induce desirable physicochemical properties in the fabric.     

Combination effects of ultrasound and citral nanoemulsion against Shigella flexneri and the preservation effect on fresh-cut carrots

This present study evaluated the effect of ultrasound (US), citral nanoemulsion (CLON) and combined treatments on the inactivate effectiveness of Shigella flexneri in phosphate-buffered saline (PBS) and on the surface of fresh-cut carrots. In this study, CLON was produced by ultrasonic nanoemulsification. Results demonstrated that US + CLON treatment significantly (P < 0.05) improved the bactericidal effect against Sh. flexneri, especially 0.15 mg/mL of CLON combined with US (20 kHz, 345 W/cm²) treatment for 9 min decreased the number of Sh. flexneri by 8.55 log CFU/mL. The assay of reactive oxygen species (ROS) and malondialdehyde (MDA) levels indicated that US + CLON aggravated oxidative stress and lipid peroxidation in cell membranes. The leakage of cell constituents (proteins and nucleotide) demonstrated that the permeability and integrity of the cell membrane was significantly (P < 0.05) impaired. Field-emission scanning electron microscopy further showed that US + CLON exacerbates the disruption of the bacteria morphology. Confocal laser scanning microscopic and flow cytometry observed US + CLON treatment enhanced the changes of bacterial cell membrane integrity. Meanwhile, US + CLON was effective in reducing the presence of bacteria on the surface of fresh-cut carrots, and had no negative effects on the quality of fresh-cut carrots in terms of colour, hardness and weight during storage. Overall, this present study revealed ultrasound combined with CLON is a promising and viable cleaning method for improving the microbiological safety of fresh produce.     

PEGylation Effects on the Interaction of Sphingomyelin Nanoemulsions with Serum Albumin: A Thermodynamic Investigation

The recent focus in the development of novel nanosystems for biomedical applications lays firmly on their interactions with biomolecules. Thermodynamic parameters driving the interaction between nanoparticles and proteins provide insights into complex processes at bio/nanointerface. The present work aims to investigate the binding mechanisms and the dominant contributions that determine the adsorption processes during the interactions of a model protein, that is, bovine serum albumin, with a new type of drug delivery systems, Vitamin E/sphingomyelin nanoemulsions, plain and coated with polyethylene glycol, and d -ɑ-tocopheryl polyethylene glycol succinate. The binding parameters (binding constant, binding stoichiometry, enthalpy, Gibbs energy, and entropy changes of binding) are evaluated by the isothermal titration calorimetry with a MicroCaliTC200 equipment. The effect of nanoemulsions on the protein stability is examined by measuring the thermodynamic parameters for the protein's unfolding (heat capacity; enthalpy, entropy, and free energy changes) with a NanoDSC (TA Instrument) apparatus. The thermodynamic profile shows for all compositions an entropy-driven interaction dominated by hydrophobic forces due to the rearrangements/displacement of the surrounding water molecules, while maintaining the native conformation of the protein. All the information acquired by thermodynamic approach may significantly enhance the knowledge with special focus on PEGylated nanoemulsions used for biomedical applications.