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Nanoemulsion-based delivery systems for polyunsaturated (ω-3) oils: formation using a spontaneous emulsification
Alessandro Gulotta1, Amir Hossein Saberi, Maria Cristina Nicoli
1Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States.
Journal of Agricultural and Food Chemistry
|January 31, 2014
Summary
Researchers developed a low-energy method to create stable nanoemulsions for omega-3 oils. This technique is ideal for incorporating beneficial oils into clear food, cosmetic, and pharmaceutical products.
Area of Science:
- Food science
- Materials science
- Chemical engineering
Background:
- Nanoemulsions are increasingly used for encapsulating lipophilic compounds.
- Applications span food, personal care, cosmetics, and pharmaceuticals.
- Polyunsaturated oils, like omega-3s, require effective delivery systems.
Purpose of the Study:
- To fabricate nanoemulsions using a spontaneous emulsification method.
- To investigate the impact of various factors on nanoemulsion formation and stability.
- To assess the potential for incorporating omega-3 oils into clear products.
Main Methods:
- Utilized a low-energy spontaneous emulsification technique.
- Fabricated nanoemulsions using fish oil as the polyunsaturated oil source.
- Varied surfactant-to-oil ratio (SOR), oil composition (lemon oil, MCT), and cosolvent composition (glycerol, ethanol, propylene glycol, water).
Main Results:
- Optically transparent nanoemulsions were successfully formed.
- Nanoemulsion characteristics were controllable by adjusting SOR and composition.
- The spontaneous emulsification method proved effective for omega-3 oil encapsulation.
Conclusions:
- The spontaneous emulsification method is a viable low-energy approach for nanoemulsion fabrication.
- This method offers significant potential for incorporating polyunsaturated oils into clear consumer products.
- Optimized formulation parameters are key to achieving stable, transparent nanoemulsions.
