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
SN - 0268-005X
VL - 44
SP - 220
EP - 228
JO - Food Hydrocolloids
JF - Food Hydrocolloids
ER -