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Updated: Dec 20, 2025
A Tripeptide-Stabilized Nanoemulsion of Oleic Acid
Published on: February 27, 2019
The formation, stability of DHA/EPA nanoemulsion prepared by emulsion phase inversion method and its application in
Lin Zhang1, Chenlu Han1, Min Liu1
1College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Abstract:
This study prepared edible docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) nanoemulsion using EPI (emulsion phase inversion) method. The method for preparing DHA and EPA nanoemulsions is safe, convenient, low in energy consumption and can be used for food production. Factors affecting particle size and stability during preparation were investigated. Based on the optimal particle size combination, stability studies including particle size and residual rates of DHA and EPA at different temperature, pH and metal ions. The results showed that the nanoemulsion had good stability at low temperature storage, near neutral pH and in the absence of transition metal ions such as Fe3+, Cu2+, Al3+. The experiment initially studied the effect of nanoemulsion on apple juice beverage on the basic properties of juice itself. It was feasible in practical application of edible nanoemulsion.
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