title: Formulation and characterisation of wheat bran oil-in-water nanoemulsions.
abstract: Wheat bran oil (WBO) has been reported to have an important content of bioactive compounds, such as tocopherols, alkylresorcinols, steryl ferulates and other phenolic compounds; however, its poor solubility in water systems restricts its applications in the food industry. This study is focussed on the formulation of oil-in-water (O/W) nanoemulsions of WBO in order to improve the bioaccessibility of its active compounds. The influences of oil concentration, surfactant type and concentration, and emulsification method, on the droplet size and stability of the nanoemulsions were investigated. Response surface methodology was used to optimise the conditions for preparing stable nanoemulsions with the minimum droplet size. The optimal nanoemulsion was obtained when 1% of WBO and 7.3% of a surfactant mixture of Span 80 (37.4%) and Tween 80 (62.6%) were emulsified in water by high intensity ultrasonication for 50s after pre-emulsification with a high speed blender during 5 min. The optimal nanoemulsion showed good stability over time and antioxidant and tyrosinase inhibitory activities, which make it suitable for use in food applications.
authors.affiliation: Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
authors.forename: Sara
authors.initials: S
authors.lastname: Rebolleda
authors.affiliation: Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
authors.forename: María Teresa
authors.initials: MT
authors.lastname: Sanz
authors.affiliation: Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
authors.forename: José Manuel
authors.initials: JM
authors.lastname: Benito
authors.affiliation: Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain. Electronic address: beltran@ubu.es.
authors.forename: Sagrario
authors.initials: S
authors.lastname: Beltrán
authors.affiliation: Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
authors.forename: Isabel
authors.initials: I
authors.lastname: Escudero
authors.affiliation: Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
authors.forename: María Luisa
authors.initials: ML
authors.lastname: González San-José
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D002626:Chemistry, Pharmaceutical; D004043:Dietary Fiber / Q000032:analysis*; D004655:Emulsions / Q000737:chemistry*; D006601:Hexoses; D012995:Solubility; D013501:Surface-Active Agents
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D004655:Emulsions; D006601:Hexoses; D013501:Surface-Active Agents; C018665:sorbitan monooleate
keywords: 5-(n-nonadecyl)resorcinol (PubChem CID: 161858); Antioxidant capacity; Nanoemulsion; Response surface methodology; Span 80 (sorbitan monooleate) (PubChem CID: 9920342); Tween 20 (polyoxyethylene (20) sorbitan monolaurate) (PubChem CID: 443314); Tween 80 (polyoxyethylene (20) sorbitan monooleate) (PubChem CID: 5281955); Tyrosinase inhibition; Ultrasonication; Wheat bran oil; α-Linolenic acid (PubChem CID: 5280934); α-Tocopherol (PubChem CID: 14985); γ-Tocopherol (PubChem CID: 92729)