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Related Experiment Video

Updated: Jun 13, 2026

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs

Published on: July 27, 2022

Innovative Use of Kiwano Cloud Point Extract in Bioactive Nanoemulsion Development.

Teodora Marić¹, Nenad Ćetković², Tamara Erceg¹

¹Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.

Foods (Basel, Switzerland)

|June 12, 2026

Summary

Kiwano peel, rich in antioxidants, was valorized using cloud point extraction (CPE) and incorporated into nanoemulsions. This sustainable process created stable, bioactive formulations with enhanced antioxidant properties for food applications.

Keywords:

CMC bioactive nanoemulsion closed-loop process cloud point extraction edible coatings kiwano peel pectin

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A Tripeptide-Stabilized Nanoemulsion of Oleic Acid

A Tripeptide-Stabilized Nanoemulsion of Oleic Acid

Published on: February 27, 2019

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Last Updated: Jun 13, 2026

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs

Published on: July 27, 2022

A Tripeptide-Stabilized Nanoemulsion of Oleic Acid

A Tripeptide-Stabilized Nanoemulsion of Oleic Acid

Published on: February 27, 2019

Area of Science:

Food Science
Materials Science
Biochemistry

Background:

Kiwano (Cucumis metuliferus) peel is an underutilized resource rich in bioactive compounds like carotenoids and polyphenols.
These compounds possess significant antioxidant capacity, making the peel a potential source for functional ingredients.
Current valorization methods for kiwano peel are limited, highlighting the need for innovative approaches.

Purpose of the Study:

To explore the valorization of kiwano peel through cloud point extraction (CPE).
To develop and characterize oil-in-water nanoemulsions stabilized by reused CPE and incorporating kiwano peel extract.
To assess the impact of kiwano peel extract on nanoemulsion properties and antioxidant activity.

Main Methods:

Cloud Point Extraction (CPE) was used to obtain bioactive compounds from kiwano peel.
Oil-in-water nanoemulsions were formulated using sunflower oil, Tween 80, and polysaccharides (pectin, carboxymethyl cellulose-CMC).
Nanoemulsions were characterized for stability, droplet size, surface charge, rheological, mechanical, and barrier properties. Kiwano peel extract was incorporated at varying concentrations (5, 10, 15 wt%).

Main Results:

CMC-based nanoemulsions exhibited superior stability and mechanical properties.
Incorporation of kiwano peel extract resulted in smaller droplet sizes and enhanced emulsion stability.
Extract-loaded nanoemulsions demonstrated significantly improved antioxidant activity compared to unloaded systems.
Kiwano peel extract exhibited a plasticizing effect on the nanoemulsion, improving elongation at break.

Conclusions:

Kiwano peel can be sustainably valorized via CPE and integrated into nanoemulsion systems.
Reusing CPE as a stabilizing agent creates an efficient, closed-loop process for bioactive compound incorporation.
The developed nanoemulsions possess enhanced antioxidant properties, indicating potential for food science applications.