Design and fabrication of a food-grade albumin-stabilized nanoemulsion

Mahnaz Tabibiazar, Soodabeh Davaran, Maryam Hashemi, Aziz Homayonirad, Farzaneh Rasoulzadeh, Hamed Hamishehkar, Mohammad Amin Mohammadifar

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

A food-grade biopolymer-emulsion delivery system was developed for improving or extending thefunctional performance of the bioactive components of food. Droplet size, rheological and interfacialmeasurements, scanning electron microscopy (SEM), thiobarbituric acid reactive substance (TBARS)assay and Fourier transform-infrared (FTIR) analysis were used to study the effect of sonication time andpower, poly ethylene glycol (PEG) addition, heat treatment and oil fraction on physical and chemicalstabilities of bovine serum albumin (BSA)-stabilized corn oil-in-water (O/W) emulsions prepared byultrasonic emulsification. The findings showed that sonication power and time had significant effects onthe reduction of mean droplet diameter to 75 nm in the presence of PEG. PEG acted as an enhancer ofviscosity of the aqueous phase. PEG had negligible influence on the interfacial tension of the emulsion.An increase in the oil fraction of up to 20 wt% had no effect on the mean droplet diameter of BSAemulsion containing PEG. Mean droplet diameter of BSA emulsions that contained PEG 10000 and 300,increased to 170 and 250 nm, respectively, after 60 days of storage at 6 C. FTIR analysis showed that theaddition of PEG had no major influence on the secondary structure of BSA. The proportion of unadsorbedprotein in the PEG-contained nanoemulsions was lower than that in emulsions without PEG. Based onTBARS content the oxidative stability of sonicated emulsions in the presence of PEG were less than otherformulations.© 2014 Elsevier Ltd. All rights reserved.
Original languageEnglish
JournalFood Hydrocolloids
Volume44
Pages (from-to)220-228
ISSN0268-005X
DOIs
Publication statusPublished - 2015
Externally publishedYes

Keywords

  • Nanoemulsion
  • Ultrasonication
  • Delivery system
  • Bovine serum albumin
  • Polyethylene glycol

Cite this

Tabibiazar, M., Davaran, S., Hashemi, M., Homayonirad, A., Rasoulzadeh, F., Hamishehkar, H., & Mohammadifar, M. A. (2015). Design and fabrication of a food-grade albumin-stabilized nanoemulsion. Food Hydrocolloids, 44, 220-228. https://doi.org/10.1016/j.foodhyd.2014.09.005
Tabibiazar, Mahnaz ; Davaran, Soodabeh ; Hashemi, Maryam ; Homayonirad, Aziz ; Rasoulzadeh, Farzaneh ; Hamishehkar, Hamed ; Mohammadifar, Mohammad Amin. / Design and fabrication of a food-grade albumin-stabilized nanoemulsion. In: Food Hydrocolloids. 2015 ; Vol. 44. pp. 220-228.
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Tabibiazar, M, Davaran, S, Hashemi, M, Homayonirad, A, Rasoulzadeh, F, Hamishehkar, H & Mohammadifar, MA 2015, 'Design and fabrication of a food-grade albumin-stabilized nanoemulsion', Food Hydrocolloids, vol. 44, pp. 220-228. https://doi.org/10.1016/j.foodhyd.2014.09.005

Design and fabrication of a food-grade albumin-stabilized nanoemulsion. / Tabibiazar, Mahnaz ; Davaran, Soodabeh ; Hashemi, Maryam ; Homayonirad, Aziz ; Rasoulzadeh, Farzaneh ; Hamishehkar, Hamed ; Mohammadifar, Mohammad Amin.

In: Food Hydrocolloids, Vol. 44, 2015, p. 220-228.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Design and fabrication of a food-grade albumin-stabilized nanoemulsion

AU - Tabibiazar, Mahnaz

AU - Davaran, Soodabeh

AU - Hashemi, Maryam

AU - Homayonirad, Aziz

AU - Rasoulzadeh, Farzaneh

AU - Hamishehkar, Hamed

AU - Mohammadifar, Mohammad Amin

PY - 2015

Y1 - 2015

N2 - A food-grade biopolymer-emulsion delivery system was developed for improving or extending thefunctional performance of the bioactive components of food. Droplet size, rheological and interfacialmeasurements, scanning electron microscopy (SEM), thiobarbituric acid reactive substance (TBARS)assay and Fourier transform-infrared (FTIR) analysis were used to study the effect of sonication time andpower, poly ethylene glycol (PEG) addition, heat treatment and oil fraction on physical and chemicalstabilities of bovine serum albumin (BSA)-stabilized corn oil-in-water (O/W) emulsions prepared byultrasonic emulsification. The findings showed that sonication power and time had significant effects onthe reduction of mean droplet diameter to 75 nm in the presence of PEG. PEG acted as an enhancer ofviscosity of the aqueous phase. PEG had negligible influence on the interfacial tension of the emulsion.An increase in the oil fraction of up to 20 wt% had no effect on the mean droplet diameter of BSAemulsion containing PEG. Mean droplet diameter of BSA emulsions that contained PEG 10000 and 300,increased to 170 and 250 nm, respectively, after 60 days of storage at 6 C. FTIR analysis showed that theaddition of PEG had no major influence on the secondary structure of BSA. The proportion of unadsorbedprotein in the PEG-contained nanoemulsions was lower than that in emulsions without PEG. Based onTBARS content the oxidative stability of sonicated emulsions in the presence of PEG were less than otherformulations.© 2014 Elsevier Ltd. All rights reserved.

AB - A food-grade biopolymer-emulsion delivery system was developed for improving or extending thefunctional performance of the bioactive components of food. Droplet size, rheological and interfacialmeasurements, scanning electron microscopy (SEM), thiobarbituric acid reactive substance (TBARS)assay and Fourier transform-infrared (FTIR) analysis were used to study the effect of sonication time andpower, poly ethylene glycol (PEG) addition, heat treatment and oil fraction on physical and chemicalstabilities of bovine serum albumin (BSA)-stabilized corn oil-in-water (O/W) emulsions prepared byultrasonic emulsification. The findings showed that sonication power and time had significant effects onthe reduction of mean droplet diameter to 75 nm in the presence of PEG. PEG acted as an enhancer ofviscosity of the aqueous phase. PEG had negligible influence on the interfacial tension of the emulsion.An increase in the oil fraction of up to 20 wt% had no effect on the mean droplet diameter of BSAemulsion containing PEG. Mean droplet diameter of BSA emulsions that contained PEG 10000 and 300,increased to 170 and 250 nm, respectively, after 60 days of storage at 6 C. FTIR analysis showed that theaddition of PEG had no major influence on the secondary structure of BSA. The proportion of unadsorbedprotein in the PEG-contained nanoemulsions was lower than that in emulsions without PEG. Based onTBARS content the oxidative stability of sonicated emulsions in the presence of PEG were less than otherformulations.© 2014 Elsevier Ltd. All rights reserved.

KW - Nanoemulsion

KW - Ultrasonication

KW - Delivery system

KW - Bovine serum albumin

KW - Polyethylene glycol

U2 - 10.1016/j.foodhyd.2014.09.005

DO - 10.1016/j.foodhyd.2014.09.005

M3 - Journal article

VL - 44

SP - 220

EP - 228

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -

Tabibiazar M, Davaran S, Hashemi M, Homayonirad A, Rasoulzadeh F, Hamishehkar H et al. Design and fabrication of a food-grade albumin-stabilized nanoemulsion. Food Hydrocolloids. 2015;44:220-228. https://doi.org/10.1016/j.foodhyd.2014.09.005