State Key Laboratory of Chemical Resource Engineering, and ‡School of Science, Beijing University of Chemical Technology , Beijing 100029, People's Republic of China.
J Agric Food Chem. 2014 Dec 31;62(52):12563-9. doi: 10.1021/jf5032108. Epub 2014 Dec 16.
D-limonene organogel-based nanoemulsion was prepared by high-pressure homogenization technology. The organogelator type had a major role on the formation of the formulations, in which stearic acid has given nanoemulsions with the smallest droplet size. The surfactant type and concentration also had an appreciable effect on droplet formation, with Tween 80 giving a mean droplet diameter (d ≈ 112 nm) among a range of non-ionic surfactants (Tween 20, 40, 60, 80, and 85). In addition, high-pressure homogenization conditions played a key role in the nanoemulsion preparation. The stability of d-limonene organogel-based nanoemulsion was also investigated under two different temperatures (4 and 28 °C) through 2 weeks of storage. Results showed a good stability of the formulations, which is maybe due to the incorporation of D-limonene into the organogel prior to homogenization. This study may have a valuable contribution for the design and use of organogel-based nanoemulsion as a delivery system in food.
D-柠檬烯基有机凝胶纳米乳液通过高压匀质技术制备。有机凝胶剂的类型对制剂的形成起着重要作用，其中硬脂酸赋予纳米乳液的液滴尺寸最小。表面活性剂的类型和浓度对液滴的形成也有明显的影响，吐温 80 在一系列非离子表面活性剂（吐温 20、40、60、80 和 85）中给出了平均粒径（d≈112nm）。此外，高压匀质条件在纳米乳液的制备中起着关键作用。通过 2 周的储存，还在两种不同温度（4 和 28°C）下研究了 D-柠檬烯基有机凝胶纳米乳液的稳定性。结果表明，制剂具有良好的稳定性，这可能是由于在均质化之前将 D-柠檬烯掺入有机凝胶中。这项研究可能对设计和使用有机凝胶纳米乳液作为食品中的递送系统有重要贡献。
