Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique

Autores
Julio, Luciana Magdalena; Copado, Claudia Noelia; Diehl, Bernd W. K.; Tomás, Mabel Cristina; Ixtaina, Vanesa Yanet
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Aim: The present study investigates the influence of various homogenization techniques, namely high-pressure valve homogenization and microfluidization, and different forms of modified sunflower lecithin, including deoiled (DL) and hydrolyzed (HL) variants, on the development of monolayer and bilayer nanoemulsions of chia oil. Methods: Oil-in-water (O/W) nanoemulsions with 5% chia seed oil were prepared using simple (0.5% DL or HL) or double-layer [0.5% DL or HL and 0.3% chitosan (Ch)] stabilization. This involved a two-step homogenization process, utilizing either microfluidization or high-pressure valve homogenization. Chia oil nanoemulsions were characterized by their zeta potential, particle size, and rheological properties. Besides, their physical stability and omega-3 content during refrigerated storage were evaluated. Results: Overall, the studied modified sunflower lecithin (DL and HL) demonstrated effective capability in stabilizing chia nanoemulsions and facilitating the formation of the double-layered structure following Ch deposition. Concerning the homogenization method, it has been demonstrated that under the same homogenization conditions, microfluidization resulted in significantly smaller droplet sizes and higher apparent viscosities compared to high-pressure valve homogenization. This discrepancy can be attributed to the design of the homogenization chambers, as microfluidization generates a narrow distribution of shear forces, while high-pressure valve homogenization yields a much broader distribution. In contrast to chia monolayer nanoemulsions, the nanoemulsions stabilized by modified sunflower lecithin-Ch demonstrated a noteworthy improvement in their overall stability. This enhancement can be ascribed to their increased apparent viscosity and the highly charged interfaces of the droplets. Furthermore, throughout the entire refrigerated storage period, the omega-3 content in all nanoemulsions remained unchanged. Conclusions: In this study, mono and bilayer chia oil nanoemulsions were successfully obtained using modified sunflower lecithin and high-energy techniques. Microfluidization outperformed high-pressure valve homogenization, resulting in smaller droplets and increased viscosity. These findings are relevant for designing stable chia oil nanoemulsions with natural components, offering substantial health benefits.
Fil: Julio, Luciana Magdalena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Copado, Claudia Noelia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Diehl, Bernd W. K.. Spectral Service Ag; Alemania
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Ixtaina, Vanesa Yanet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
CHÍA
NANOEMULSIONS
MICROFLUIDIZATION
HIGH PRESSURE HOMOGENIZATION
LAYER BY LAYER TECHNIQUE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/261611
Acceder
id CONICETDig_7da3233f3f2583384f16e3b144639e4f
oai_identifier_str oai:ri.conicet.gov.ar:11336/261611
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer techniqueJulio, Luciana MagdalenaCopado, Claudia NoeliaDiehl, Bernd W. K.Tomás, Mabel CristinaIxtaina, Vanesa YanetCHÍANANOEMULSIONSMICROFLUIDIZATIONHIGH PRESSURE HOMOGENIZATIONLAYER BY LAYER TECHNIQUEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Aim: The present study investigates the influence of various homogenization techniques, namely high-pressure valve homogenization and microfluidization, and different forms of modified sunflower lecithin, including deoiled (DL) and hydrolyzed (HL) variants, on the development of monolayer and bilayer nanoemulsions of chia oil. Methods: Oil-in-water (O/W) nanoemulsions with 5% chia seed oil were prepared using simple (0.5% DL or HL) or double-layer [0.5% DL or HL and 0.3% chitosan (Ch)] stabilization. This involved a two-step homogenization process, utilizing either microfluidization or high-pressure valve homogenization. Chia oil nanoemulsions were characterized by their zeta potential, particle size, and rheological properties. Besides, their physical stability and omega-3 content during refrigerated storage were evaluated. Results: Overall, the studied modified sunflower lecithin (DL and HL) demonstrated effective capability in stabilizing chia nanoemulsions and facilitating the formation of the double-layered structure following Ch deposition. Concerning the homogenization method, it has been demonstrated that under the same homogenization conditions, microfluidization resulted in significantly smaller droplet sizes and higher apparent viscosities compared to high-pressure valve homogenization. This discrepancy can be attributed to the design of the homogenization chambers, as microfluidization generates a narrow distribution of shear forces, while high-pressure valve homogenization yields a much broader distribution. In contrast to chia monolayer nanoemulsions, the nanoemulsions stabilized by modified sunflower lecithin-Ch demonstrated a noteworthy improvement in their overall stability. This enhancement can be ascribed to their increased apparent viscosity and the highly charged interfaces of the droplets. Furthermore, throughout the entire refrigerated storage period, the omega-3 content in all nanoemulsions remained unchanged. Conclusions: In this study, mono and bilayer chia oil nanoemulsions were successfully obtained using modified sunflower lecithin and high-energy techniques. Microfluidization outperformed high-pressure valve homogenization, resulting in smaller droplets and increased viscosity. These findings are relevant for designing stable chia oil nanoemulsions with natural components, offering substantial health benefits.Fil: Julio, Luciana Magdalena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Copado, Claudia Noelia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Diehl, Bernd W. K.. Spectral Service Ag; AlemaniaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Ixtaina, Vanesa Yanet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaOpen Exploration Publishing2024-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/261611Julio, Luciana Magdalena; Copado, Claudia Noelia; Diehl, Bernd W. K.; Tomás, Mabel Cristina; Ixtaina, Vanesa Yanet; Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique; Open Exploration Publishing; Exploration of Foods and Foodomics; 2; 2; 4-2024; 107-1242837-9020CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.explorationpub.com/Journals/eff/Article/101029info:eu-repo/semantics/altIdentifier/doi/10.37349/eff.2024.00029info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:44:00Zoai:ri.conicet.gov.ar:11336/261611instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:44:00.401CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique
title Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique
spellingShingle Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique
Julio, Luciana Magdalena
CHÍA
NANOEMULSIONS
MICROFLUIDIZATION
HIGH PRESSURE HOMOGENIZATION
LAYER BY LAYER TECHNIQUE
title_short Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique
title_full Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique
title_fullStr Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique
title_full_unstemmed Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique
title_sort Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique
dc.creator.none.fl_str_mv Julio, Luciana Magdalena
Copado, Claudia Noelia
Diehl, Bernd W. K.
Tomás, Mabel Cristina
Ixtaina, Vanesa Yanet
author Julio, Luciana Magdalena
author_facet Julio, Luciana Magdalena
Copado, Claudia Noelia
Diehl, Bernd W. K.
Tomás, Mabel Cristina
Ixtaina, Vanesa Yanet
author_role author
author2 Copado, Claudia Noelia
Diehl, Bernd W. K.
Tomás, Mabel Cristina
Ixtaina, Vanesa Yanet
author2_role author
author
author
author
dc.subject.none.fl_str_mv CHÍA
NANOEMULSIONS
MICROFLUIDIZATION
HIGH PRESSURE HOMOGENIZATION
LAYER BY LAYER TECHNIQUE
topic CHÍA
NANOEMULSIONS
MICROFLUIDIZATION
HIGH PRESSURE HOMOGENIZATION
LAYER BY LAYER TECHNIQUE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Aim: The present study investigates the influence of various homogenization techniques, namely high-pressure valve homogenization and microfluidization, and different forms of modified sunflower lecithin, including deoiled (DL) and hydrolyzed (HL) variants, on the development of monolayer and bilayer nanoemulsions of chia oil. Methods: Oil-in-water (O/W) nanoemulsions with 5% chia seed oil were prepared using simple (0.5% DL or HL) or double-layer [0.5% DL or HL and 0.3% chitosan (Ch)] stabilization. This involved a two-step homogenization process, utilizing either microfluidization or high-pressure valve homogenization. Chia oil nanoemulsions were characterized by their zeta potential, particle size, and rheological properties. Besides, their physical stability and omega-3 content during refrigerated storage were evaluated. Results: Overall, the studied modified sunflower lecithin (DL and HL) demonstrated effective capability in stabilizing chia nanoemulsions and facilitating the formation of the double-layered structure following Ch deposition. Concerning the homogenization method, it has been demonstrated that under the same homogenization conditions, microfluidization resulted in significantly smaller droplet sizes and higher apparent viscosities compared to high-pressure valve homogenization. This discrepancy can be attributed to the design of the homogenization chambers, as microfluidization generates a narrow distribution of shear forces, while high-pressure valve homogenization yields a much broader distribution. In contrast to chia monolayer nanoemulsions, the nanoemulsions stabilized by modified sunflower lecithin-Ch demonstrated a noteworthy improvement in their overall stability. This enhancement can be ascribed to their increased apparent viscosity and the highly charged interfaces of the droplets. Furthermore, throughout the entire refrigerated storage period, the omega-3 content in all nanoemulsions remained unchanged. Conclusions: In this study, mono and bilayer chia oil nanoemulsions were successfully obtained using modified sunflower lecithin and high-energy techniques. Microfluidization outperformed high-pressure valve homogenization, resulting in smaller droplets and increased viscosity. These findings are relevant for designing stable chia oil nanoemulsions with natural components, offering substantial health benefits.
Fil: Julio, Luciana Magdalena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Copado, Claudia Noelia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Diehl, Bernd W. K.. Spectral Service Ag; Alemania
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Ixtaina, Vanesa Yanet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Aim: The present study investigates the influence of various homogenization techniques, namely high-pressure valve homogenization and microfluidization, and different forms of modified sunflower lecithin, including deoiled (DL) and hydrolyzed (HL) variants, on the development of monolayer and bilayer nanoemulsions of chia oil. Methods: Oil-in-water (O/W) nanoemulsions with 5% chia seed oil were prepared using simple (0.5% DL or HL) or double-layer [0.5% DL or HL and 0.3% chitosan (Ch)] stabilization. This involved a two-step homogenization process, utilizing either microfluidization or high-pressure valve homogenization. Chia oil nanoemulsions were characterized by their zeta potential, particle size, and rheological properties. Besides, their physical stability and omega-3 content during refrigerated storage were evaluated. Results: Overall, the studied modified sunflower lecithin (DL and HL) demonstrated effective capability in stabilizing chia nanoemulsions and facilitating the formation of the double-layered structure following Ch deposition. Concerning the homogenization method, it has been demonstrated that under the same homogenization conditions, microfluidization resulted in significantly smaller droplet sizes and higher apparent viscosities compared to high-pressure valve homogenization. This discrepancy can be attributed to the design of the homogenization chambers, as microfluidization generates a narrow distribution of shear forces, while high-pressure valve homogenization yields a much broader distribution. In contrast to chia monolayer nanoemulsions, the nanoemulsions stabilized by modified sunflower lecithin-Ch demonstrated a noteworthy improvement in their overall stability. This enhancement can be ascribed to their increased apparent viscosity and the highly charged interfaces of the droplets. Furthermore, throughout the entire refrigerated storage period, the omega-3 content in all nanoemulsions remained unchanged. Conclusions: In this study, mono and bilayer chia oil nanoemulsions were successfully obtained using modified sunflower lecithin and high-energy techniques. Microfluidization outperformed high-pressure valve homogenization, resulting in smaller droplets and increased viscosity. These findings are relevant for designing stable chia oil nanoemulsions with natural components, offering substantial health benefits.
publishDate 2024
dc.date.none.fl_str_mv 2024-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/261611
Julio, Luciana Magdalena; Copado, Claudia Noelia; Diehl, Bernd W. K.; Tomás, Mabel Cristina; Ixtaina, Vanesa Yanet; Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique; Open Exploration Publishing; Exploration of Foods and Foodomics; 2; 2; 4-2024; 107-124
2837-9020
CONICET Digital
CONICET
url http://hdl.handle.net/11336/261611
identifier_str_mv Julio, Luciana Magdalena; Copado, Claudia Noelia; Diehl, Bernd W. K.; Tomás, Mabel Cristina; Ixtaina, Vanesa Yanet; Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique; Open Exploration Publishing; Exploration of Foods and Foodomics; 2; 2; 4-2024; 107-124
2837-9020
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.explorationpub.com/Journals/eff/Article/101029
info:eu-repo/semantics/altIdentifier/doi/10.37349/eff.2024.00029
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Open Exploration Publishing
publisher.none.fl_str_mv Open Exploration Publishing
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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