Marques Malú de Andrade, Serrano Beatris Mendes, Paulo Linamarys Aparecida de Oliveira, Ramos Luana Cristina da Silva, Simiqueli Andréa Alves, Rocha Felipe, Minim Valéria Paula Rodrigues, Minim Luis Antonio, Vidigal Márcia Cristina Teixeira Ribeiro
Food Technology Department, Federal University of Viçosa (UFV), 36570-900 Viçosa, Brazil.
Department of Pharmacy, Federal University of Juiz de Fora, Governador Valadares Campus (UFJF-GV), 35032-620 Governador Valadares, MG, Brazil.
Food Res Int. 2025 Jan;199:115419. doi: 10.1016/j.foodres.2024.115419. Epub 2024 Nov 20.
Babassu oil (BO) was used in the production of oil in water (O/W) nanoemulsions in order to evaluate the potential application of an alternative source of vegetable oil in the composition of colloidal systems. The proportion of oil phase (10, 20 and 30 % w/w) and guar gum (GG) concentrations (0, 0.10, 0.15 and 0.20 % w/w) were evaluated for 30 days of storage at 5 °C. Physical (pH, viscosity, zeta potential, average diameter, microstructure, and creaming index) and the oxidative stability were measured to evaluate the feasibility of BO in the production of O/W nanoemulsions. The nanoemulsions presented a zeta potential higher than 19.17 mV in absolute value. All systems presented a polydispersity index (PDI) below 0.031 and unimodal size distributions, with the mean droplet diameter size below 246.17 nm. The addition of GG increased the viscosity of the emulsions and the average droplet diameter size. For all samples, creaming index did not vary significantly after 30 days of storage at 5 °C, contributing to the stability of the system. In general, the samples containing a higher oil concentration (30 %) were less stable in terms of oxidation, possibly due to the increased amount of oil. BO can be a promising alternative source of oil to produce nanoemulsions, as the emulsions containing up to 20 % w/w oil and 0.15 % w/w GG presented promising results regarding the physical and oxidative stability. Nanoemulsions with increased stability containing alternative sources of oil may be an interesting approach for cosmetic, pharmaceutical, and food industries.
巴巴苏油（BO）被用于制备水包油（O/W）纳米乳液，以评估植物油的替代来源在胶体体系组成中的潜在应用。在5℃下储存30天，评估了油相比例（10%、20%和30% w/w）和瓜尔胶（GG）浓度（0%、0.10%、0.15%和0.20% w/w）。通过测量物理性质（pH值、粘度、zeta电位、平均直径、微观结构和乳析指数）和氧化稳定性，来评估巴巴苏油在制备O/W纳米乳液中的可行性。纳米乳液的zeta电位绝对值高于19.17 mV。所有体系的多分散指数（PDI）均低于0.031，且粒径分布呈单峰，平均液滴直径小于246.17 nm。添加瓜尔胶增加了乳液的粘度和平均液滴直径。对于所有样品，在5℃下储存30天后，乳析指数没有显著变化，这有助于体系的稳定性。总体而言，含油量较高（30%）的样品在氧化方面稳定性较差，可能是由于油量增加所致。巴巴苏油可能是生产纳米乳液的一种有前景的油源替代物，因为含油量高达20% w/w和瓜尔胶0.15% w/w的乳液在物理稳定性和氧化稳定性方面表现出良好的结果。含有替代油源且稳定性增强的纳米乳液可能是化妆品、制药和食品工业中一种有趣的方法。
