Nanoemulsion-based delivery systems for polyunsaturated (ω-3) oils: formation using a spontaneous emulsification method.
Nanoemulsion-based delivery systems are finding increasing utilization to encapsulate lipophilic bioactive components in food, personal care, cosmetic, and pharmaceutical applications. In this study, a spontaneous emulsification method was used to fabricate nanoemulsions from polyunsaturated (ω-3) oils, that is, fish oil. This low-energy method relies on formation of fine oil droplets when an oil/surfactant mixture is added to an aqueous solution. The influence of surfactant-to-oil ratio (SOR), oil composition (lemon oil and MCT), and cosolvent composition (glycerol, ethanol, propylene glycol, and water) on the formation and stability of the systems was determined. Optically transparent nanoemulsions could be formed by controlling SOR, oil composition, and aqueous phase composition. The spontaneous emulsification method therefore has considerable potential for fabricating nanoemulsion-based delivery systems for incorporating polyunsatured oils into clear food, personal care, and pharmaceutical products.
Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States.
Alessandro
A
Gulotta
Amir Hossein
AH
Saberi
Maria Cristina
MC
Nicoli
David Julian
DJ
McClements
D002626:Chemistry, Pharmaceutical / Q000379:methods*; D016503:Drug Delivery Systems; D004655:Emulsions / Q000737:chemistry*; D015525:Fatty Acids, Omega-3 / Q000737:chemistry*; D005395:Fish Oils / Q000737:chemistry; D013501:Surface-Active Agents / Q000737:chemistry
D004655:Emulsions; D015525:Fatty Acids, Omega-3; D005395:Fish Oils; D013501:Surface-Active Agents