Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India.
Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India.
Food Chem. 2021 Jan 1;334:127561. doi: 10.1016/j.foodchem.2020.127561. Epub 2020 Jul 18.
Grapefruit (Citrus paradisi) peel (GP) is rich in flavonoids and phenolics which have several proven pharmacological effects. However, their chemical instability towards oxygen, light and heat limits its applications in food industries. In the present study, we evaluated the feasibility of fabricating grapefruit-peel-phenolic (GPP) nano-emulsion in mustard oil using ultrasonication. Response surface methodology (RSM) optimization revealed that sonication time of 9.5 min at 30% amplitude and 0.52% Span-80 produced the stable GPP nano-emulsion with a droplet size of 29.73 ± 1.62 nm. Results indicate that both ultrasonication and Span-80 can assist the fabrication of a stabilized nano-emulsion. This study is one of its kind where nano-encapsulation of GPP into W/O emulsion was done to stabilize the active compound inside mustard oil and then the nano-emulsion was used to extend oxidative stability of mustard oil. Findings provide a basic guideline to formulate stable nano-emulsions for their use in active food packaging, oils, and pharmaceuticals.
葡萄柚皮（Citrus paradisi）富含类黄酮和酚类化合物，具有多种已证实的药理学作用。然而，它们对氧气、光和热的化学不稳定性限制了其在食品工业中的应用。在本研究中，我们评估了使用超声波在芥花籽油中制备葡萄柚皮酚（GPP）纳米乳液的可行性。响应面法（RSM）优化显示，在 30%的振幅和 0.52%的 Span-80 下超声 9.5 分钟可产生稳定的 GPP 纳米乳液，其粒径为 29.73±1.62nm。结果表明，超声和 Span-80 都可以协助制备稳定的纳米乳液。这是将 GPP 纳米包封到 W/O 乳液中以稳定芥花籽油内活性化合物的研究之一，然后使用纳米乳液来延长芥花籽油的氧化稳定性。研究结果为制定用于活性食品包装、油和制药的稳定纳米乳液提供了基本指南。
