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Edible Wax-Based Nanoparticles As Novel Stabilizers for Oil-In-Water Pickering Emulsion Publisher



Shirvani A1, 3 ; Goli SAH1 ; Varshosaz J2 ; Salviatrujillo L3 ; Martinbelloso O3
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156 83111, Iran
  2. 2. Department of Pharmaceutics, Faculty of Pharmacy and Novel Drug Delivery Systems Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  3. 3. Department of Food Technology, University of Lleida - Agrotecnio CERCA Center, Av. Alcalde Rovira Roure 191, Lleida, 25198, Spain

Source: Food and Bioprocess Technology Published:2023


Abstract

Edible solid lipid nanoparticles (SLNs) made of beeswax (BW) and propolis wax (PW) were applied to stabilize oil-in-water (O/W) emulsion. To produce emulsions, the optimum levels of SLNs-to-oil ratio (SOR), oil content, and homogenization speed were obtained based on minimum mean droplet size (D4,3), span, and creaming index (CI). The influence of thermal treatment, pH, and ionic strength were investigated on the physical properties of optimal formulations in comparison with polysorbate 80 stabilized emulsion. The microscopic images demonstrated the presence of wax-based nanoparticles on the oil droplets surface. The long-term storage had no significant effect on D4,3 of all produced emulsions. The conventional emulsion had the maximum CI (4.5%), while PW and BW stabilized emulsions depicted a CI of 4.1 and 3.3% after 60-day storage, respectively. The conventional stabilized emulsion showed the highest peroxide value (2.7 meq O2/kg oil) compared to Pickering ones (ca. 1.8 meq O2/kg oil) at the end of 30-day storage. © 2023, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
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