Cheong Ai M, Tan Chin P, Nyam Kar L
1 Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia.
2 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia.
Food Sci Technol Int. 2018 Jul;24(5):404-413. doi: 10.1177/1082013218760882. Epub 2018 Feb 21.
Kenaf ( Hibiscus cannabinus L.) seed oil has been proven for its multi-pharmacological benefits; however, its poor water solubility and stability have limited its industrial applications. This study was aimed to further improve the stability of pre-developed kenaf seed oil-in-water nanoemulsions by using food-grade ternary emulsifiers. The effects of emulsifier concentration (1, 5, 10, 15% w/w), homogenisation pressure (16,000, 22,000, 28,000 psi), and homogenisation cycles (three, four, five cycles) were studied to produce high stability of kenaf seed oil-in-water nanoemulsions using high pressure homogeniser. Generally, results showed that the emulsifier concentration and homogenisation conditions had great effect ( p < 0.05) on the particle sizes, polydispersity index and hence the physical stability of nanoemulsions. Homogenisation parameters at 28,000 psi for three cycles produced the most stable homogeneous nanoemulsions that were below 130 nm, below 0.16, and above -40 mV of particle size, polydispersity index, and zeta potential, respectively. Field emission scanning electron microscopy micrograph showed that the optimised nanoemulsions had a good distribution within nano-range. The optimised nanoemulsions were proved to be physically stable for up to six weeks of storage at room temperature. The results from this study also provided valuable information in producing stable kenaf seed oil nanoemulsions for the future application in food and nutraceutical industries.
红麻（Hibiscus cannabinus L.）籽油已被证实具有多种药理益处；然而，其较差的水溶性和稳定性限制了其工业应用。本研究旨在通过使用食品级三元乳化剂进一步提高预先开发的水包红麻籽油纳米乳液的稳定性。研究了乳化剂浓度（1、5、10、15% w/w）、均质压力（16,000、22,000、28,000 psi）和均质循环次数（三次、四次、五次循环）对使用高压均质机生产高稳定性水包红麻籽油纳米乳液的影响。总体而言，结果表明乳化剂浓度和均质条件对纳米乳液的粒径、多分散指数以及物理稳定性有很大影响（p < 0.05）。在28,000 psi下进行三次循环的均质参数产生了最稳定的均匀纳米乳液，其粒径、多分散指数和zeta电位分别低于130 nm、低于0.16和高于 -40 mV。场发射扫描电子显微镜照片显示，优化后的纳米乳液在纳米范围内分布良好。经证明，优化后的纳米乳液在室温下储存长达六周时物理稳定性良好。本研究结果还为生产稳定的红麻籽油纳米乳液提供了有价值的信息，以便未来应用于食品和营养保健品行业。
