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. 2022 Jan 20;11(3):279.
doi: 10.3390/foods11030279.

Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach

Seyed Mehdi Niknam  1 , Mansoore Kashaninejad  1 , Isabel Escudero  1 , María Teresa Sanz  1 , Sagrario Beltrán  1 , José M Benito  1
Affiliations

Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach

Seyed Mehdi Niknam et al. Foods. .

Abstract

In this study, we aimed to prepare stable water-in-oil (W/O) nanoemulsions loaded with a phenolic-rich aqueous phase from olive cake extract by applying the response surface methodology and using two methods: rotor-stator mixing and ultrasonic homogenization. The optimal nanoemulsion formulation was 7.4% (w/w) of olive cake extract as the dispersed phase, and 11.2% (w/w) of a surfactant mixture of polyglycerol polyricinoleate (97%) and Tween 80 (3%) in Miglyol oil as the continuous phase. Optimum results were obtained by ultrasonication for 15 min at 20% amplitude, yielding W/O nanoemulsion droplets of 104.9 ± 6.7 nm in diameter and with a polydispersity index (PDI) of 0.156 ± 0.085. Furthermore, an optimal nanoemulsion with a droplet size of 105.8 ± 10.3 nm and a PDI of 0.255 ± 0.045 was prepared using a rotor-stator mixer for 10.1 min at 20,000 rpm. High levels of retention of antioxidant activity (90.2%) and phenolics (83.1-87.2%) were reached after 30 days of storage at room temperature. Both W/O nanoemulsions showed good physical stability during this storage period.

Keywords: encapsulation; high-energy emulsification; phenolics; response surface methodology; stability; water-in-oil (W/O) nanoemulsion.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.

Figures

Figure 1
Figure 1
RSM plots of the effects of factors on particle size of W/O emulsions. (a) Interaction of surfactant content and HLB number; (b) interaction of aqueous phase content and HLB number; (c) interaction of surfactant and aqueous phase contents.
Figure 2
Figure 2
RSM plots of the effects of factors on particle size of W/O nanoemulsions: (a) rotor-stator mixer; (b) ultrasonic homogenizer.
Figure 3
Figure 3
Particle size distribution of optimally formulated W/O nanoemulsions after 1 day and a 30-day storage period at 25 °C and at 4 °C: (a) rotor-stator mixer; (b) ultrasonic homogenizer.
Figure 4
Figure 4
BS profiles of optimally formulated W/O nanoemulsions through 30 days of storage at 25 °C: (a) rotor-stator mixer; (b) ultrasonic homogenizer.
See this image and copyright information in PMC

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