Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States.
J Agric Food Chem. 2014 Feb 19;62(7):1720-5. doi: 10.1021/jf4054808. Epub 2014 Feb 6.
Nanoemulsion-based delivery systems are finding increasing utilization to encapsulate lipophilic bioactive components in food, personal care, cosmetic, and pharmaceutical applications. In this study, a spontaneous emulsification method was used to fabricate nanoemulsions from polyunsaturated (ω-3) oils, that is, fish oil. This low-energy method relies on formation of fine oil droplets when an oil/surfactant mixture is added to an aqueous solution. The influence of surfactant-to-oil ratio (SOR), oil composition (lemon oil and MCT), and cosolvent composition (glycerol, ethanol, propylene glycol, and water) on the formation and stability of the systems was determined. Optically transparent nanoemulsions could be formed by controlling SOR, oil composition, and aqueous phase composition. The spontaneous emulsification method therefore has considerable potential for fabricating nanoemulsion-based delivery systems for incorporating polyunsatured oils into clear food, personal care, and pharmaceutical products.
基于纳米乳的递送系统在食品、个人护理、化妆品和制药等领域中越来越多地被用于包封脂溶性生物活性成分。在这项研究中，采用自发乳化法从多不饱和（ω-3）油（即鱼油）中制备纳米乳。这种低能量方法依赖于当油/表面活性剂混合物被添加到水溶液中时形成细小的油滴。考察了表面活性剂与油的比例（SOR）、油的组成（柠檬油和 MCT）以及共溶剂组成（甘油、乙醇、丙二醇和水）对体系形成和稳定性的影响。通过控制 SOR、油的组成和水相组成，可以形成光学透明的纳米乳。因此，自发乳化法在制备基于纳米乳的递送系统以将多不饱和油掺入透明食品、个人护理和制药产品方面具有很大的潜力。
