Saleh Mohamed N, Salam Mohamed Abdelbaset, Capanoglu Esra
Agricultural Research Center, Food Technology Research Institute, 3725004 Giza, Egypt.
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Türkiye.
ACS Omega. 2024 Mar 8;9(11):12585-12595. doi: 10.1021/acsomega.3c07060. eCollection 2024 Mar 19.
This study aimed to improve the dispersibility of phenolic compounds from black rice bran through the encapsulation process within nanoemulsion. The study focused on assessing the stability of the nanoemulsions, which were prepared using a combination of surfactants with distinct hydrophilic-lipophilic balance (HLB) values and sunflower oil under different thermal treatments and storage conditions. The study revealed a significant correlation between the mixed surfactant HLB value and the nanoemulsions properties, including average particle size, polydispersity index (PDI), and ζ-potential. Specifically, an increase in the HLB value was associated with a decrease in the initial average particle size. The encapsulated polyphenols exhibited remarkable stability over a storage period of up to 30 days at different temperatures with no significant changes observed in particle size or PDI. The study also investigated the impact of different ionic strengths (0.2, 0.5, and 1.00 mol L NaCl) on the physical stability and antioxidant black rice bran extract nanoemulsion, and the results revealed that adding NaCl influenced the particle size and surface charge of the nanoemulsions. Total phenolic content and DPPH results demonstrated a significant impact of salt concentration on antioxidant properties, with varying trends observed among the HLB formulations. Furthermore, the behavior of the encapsulated extracts during digestion was examined, and their antioxidant activity was evaluated.
本研究旨在通过将黑米糠中的酚类化合物包裹于纳米乳液中来提高其分散性。该研究着重评估纳米乳液的稳定性，这些纳米乳液是在不同热处理和储存条件下，使用具有不同亲水亲油平衡（HLB）值的表面活性剂与向日葵油组合制备而成的。研究表明，混合表面活性剂的HLB值与纳米乳液的性质之间存在显著相关性，这些性质包括平均粒径、多分散指数（PDI）和ζ电位。具体而言，HLB值的增加与初始平均粒径的减小相关。在不同温度下储存长达30天的期间，包封的多酚表现出显著的稳定性，粒径或PDI均未观察到显著变化。该研究还考察了不同离子强度（0.2、0.5和1.00 mol/L NaCl）对黑米糠提取物纳米乳液物理稳定性和抗氧化性的影响，结果表明添加NaCl会影响纳米乳液的粒径和表面电荷。总酚含量和DPPH结果表明盐浓度对抗氧化性能有显著影响，不同HLB配方之间观察到不同的趋势。此外，还研究了包封提取物在消化过程中的行为，并评估了它们的抗氧化活性。
