Mehmood Tahir, Ahmad Asif, Ahmed Anwaar, Ahmed Zaheer
Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan.
Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan.
Food Chem. 2017 Aug 15;229:790-796. doi: 10.1016/j.foodchem.2017.03.023. Epub 2017 Mar 6.
The present study was conducted to prepare co-surfactant free, olive-oil based alpha tocopherol nanoemulsions, using a food grade non-ionic surfactant. Response surface methodology (RSM) was used to determine the effects of independent variables (ultrasonic homogenization time, olive oil concentrations and surfactant contents) on different physico-chemical characteristics of O/W nanoemulsions. This study was carried out using a central composite design. The coefficients of determination were greater than 0.900 for all response variables and there were significant effects of independent variables on all responses. The optimum levels of independent variables for the preparation of nanoemulsions were 3min. ultrasonic homogenization time, 4% olive oil content and 2.08% surfactant concentration. The physico-chemical responses at these levels were 151.68nm particle size, 7.17% p-anisidine and 88.64% antioxidant activity. These results will help in design of nanoemulsions with optimum independent variables.
本研究旨在使用食品级非离子表面活性剂制备不含助表面活性剂的、基于橄榄油的α-生育酚纳米乳剂。采用响应面法（RSM）来确定自变量（超声均质时间、橄榄油浓度和表面活性剂含量）对水包油纳米乳剂不同物理化学特性的影响。本研究采用中心复合设计进行。所有响应变量的决定系数均大于0.900，且自变量对所有响应均有显著影响。制备纳米乳剂的自变量最佳水平为超声均质时间3分钟、橄榄油含量4%和表面活性剂浓度2.08%。这些水平下的物理化学响应为粒径151.68nm、对茴香胺值7.17%和抗氧化活性88.64%。这些结果将有助于设计具有最佳自变量的纳米乳剂。
