Zhong Jinfeng, Liu Xiong, Wang Yonghua, Qin Xiaoli, Li Zeling
College of Food Science, Southwest University, Chongqing 400715, P. R. China.
Food Funct. 2017 Jun 21;8(6):2202-2211. doi: 10.1039/c7fo00023e.
γ-Oryzanol is a natural antioxidant and nutraceutical compound, which makes it a good candidate for nutraceuticals, food supplements and pharmaceutical preparations. However, the incorporation of γ-oryzanol into aqueous formulations is rather difficult and its bioavailability can be severely decreased because of its water-insoluble property. In this study, γ-oryzanol-enriched nanoemulsion based fish oil and medium-chain triglyceride as carrier oils were proposed. The main objective was to optimize process parameters to form stable nanoemulsions and evaluate their physicochemical stability. The formulations of stable γ-oryzanol nanoemulsions were composed of 10% mixed carrier oils (weight ratio of fish oil to medium-chain triglyceride = 3 : 7) and 10% mixed surfactants (weight ratio of Tween 80 to Span 20 = 3 : 1). The nanoemulsions were stable at a broad pH range of 2-7 and high salt concentrations (≤0.8 mol L) and sucrose levels (≤16%). The nanoemulsions were much more stable at heating temperatures below 50 °C than at elevated heating temperatures (60 and 70 °C). The nanoemulsions maintained their physical stability at various storage temperatures (5-37 °C) for 18 days. Nanoemulsions at 5 and 23 °C had lower peroxide values and anisidine values than those at an elevated storage temperature (37 °C). These results demonstrate that the low-energy emulsification method can produce γ-oryzanol-enriched nanoemulsions using fish oil and medium-chain triglyceride as carrier oils, and provide useful information for producing bioactive lipids-loaded nanoemulsions for food systems, personal care and pharmaceutical products.
γ-谷维素是一种天然抗氧化剂和营养化合物，这使其成为营养保健品、食品补充剂和药物制剂的理想选择。然而，由于γ-谷维素的水不溶性，将其纳入水性制剂相当困难，其生物利用度可能会大幅降低。在本研究中，提出了以富含γ-谷维素的纳米乳液为基础，使用鱼油和中链甘油三酯作为载体油。主要目的是优化工艺参数以形成稳定的纳米乳液，并评估其物理化学稳定性。稳定的γ-谷维素纳米乳液配方由10%的混合载体油（鱼油与中链甘油三酯的重量比 = 3∶7）和10%的混合表面活性剂（吐温80与司盘20的重量比 = 3∶1）组成。纳米乳液在2-7的宽pH范围内以及高盐浓度（≤0.8 mol/L）和蔗糖水平（≤16%）下均保持稳定。纳米乳液在低于50°C的加热温度下比在升高的加热温度（60和70°C）下更稳定。纳米乳液在各种储存温度（5-37°C）下保持其物理稳定性达18天。5°C和23°C下的纳米乳液的过氧化值和茴香胺值低于储存温度升高（37°C）时的纳米乳液。这些结果表明，低能乳化法可以使用鱼油和中链甘油三酯作为载体油生产富含γ-谷维素的纳米乳液，并为生产用于食品体系、个人护理和药品的负载生物活性脂质的纳米乳液提供有用信息。
