Fabrication of chia (Salvia hispanica L.) seed oil nanoemulsions using different emulsifiers
Jing Teng
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
Search for more papers by this authorXiaoqian Hu
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
Search for more papers by this authorMingfu Wang
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
Search for more papers by this authorCorresponding Author
Ningping Tao
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
Correspondence Prof. Dr. Ningping Tao, College of Food Science and Technology, Shanghai Ocean University, No.999 Hu-Cheng-Huan Road, Shanghai, People's Republic of China. Email: [email protected]Search for more papers by this authorJing Teng
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
Search for more papers by this authorXiaoqian Hu
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
Search for more papers by this authorMingfu Wang
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
Search for more papers by this authorCorresponding Author
Ningping Tao
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
Correspondence Prof. Dr. Ningping Tao, College of Food Science and Technology, Shanghai Ocean University, No.999 Hu-Cheng-Huan Road, Shanghai, People's Republic of China. Email: [email protected]Search for more papers by this authorFunding information: Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Grant/Award Number: 11DZ2280300
Abstract
In this study, the quality of spiral cold press chia seed oil was evaluated and four types of O/W chia seed oil nanoemlusion systems were prepared, including chia seed oil nanoemulsion stabilized with Tween 80 and Span 80 by spontaneous emulsification and microfluidization, sodium caseinate by microfluidization, and sucrose monopalmitate by microfluidization. All these optimized samples exhibited good storage stability for at least two weeks when stored at 4 °C or ambient temperature. The nanoemulsion stabilized with sodium caseinate was labeling friendly, and enough energy-input facilitated the achievement of small particle size around 160 nm. The chia seed oil nanoemulsion fabricated with sucrose monopalmitate could get best transparency with smallest droplet diameter (around 47 nm). Chia seed oil nanoemulsion stabilized with Tween 80 and Span 80, as one model case diluted 500× into water system, had constant transparency after fortnight's storage.
Practical applications
Consumers are increasingly aware of nutrition as well as sensory properties of food products. Chia seed oil is a good source of n-3 polyunsaturated fatty acids, yet difficult to be added directly into water-based liquid food or beverages. The information given in this work might be useful for designing O/W chia seed oil nanoemulsion delivery system, facilitating the further application of chia seed oil in beverages and functional food industry which required only slightly turbid or even transparent appearance.
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