title: Optimization of olive oil based O/W nanoemulsions prepared through ultrasonic homogenization: A response surface methodology approach.
abstract: The present study was conducted to prepare co-surfactant free, olive-oil based alpha tocopherol nanoemulsions, using a food grade non-ionic surfactant. Response surface methodology (RSM) was used to determine the effects of independent variables (ultrasonic homogenization time, olive oil concentrations and surfactant contents) on different physico-chemical characteristics of O/W nanoemulsions. This study was carried out using a central composite design. The coefficients of determination were greater than 0.900 for all response variables and there were significant effects of independent variables on all responses. The optimum levels of independent variables for the preparation of nanoemulsions were 3min. ultrasonic homogenization time, 4% olive oil content and 2.08% surfactant concentration. The physico-chemical responses at these levels were 151.68nm particle size, 7.17% p-anisidine and 88.64% antioxidant activity. These results will help in design of nanoemulsions with optimum independent variables.
authors.affiliation: Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan. Electronic address: tahiraridian@gmail.com.
authors.forename: Tahir
authors.initials: T
authors.lastname: Mehmood
authors.affiliation: Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan.
authors.forename: Asif
authors.initials: A
authors.lastname: Ahmad
authors.affiliation: Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan.
authors.forename: Anwaar
authors.initials: A
authors.lastname: Ahmed
authors.affiliation: Department of Home and Health Sciences, Allama Iqbal Open University (AIOU), Islamabad, Pakistan.
authors.forename: Zaheer
authors.initials: Z
authors.lastname: Ahmed
mesh_terms: D004655:Emulsions; D036103:Nanotechnology / Q000379:methods*; D000069463:Olive Oil / Q000138:chemical synthesis* / Q000378:metabolism; D010316:Particle Size; D013501:Surface-Active Agents / Q000138:chemical synthesis / Q000378:metabolism; D000069453:Ultrasonic Waves; D014867:Water / Q000737:chemistry* / Q000378:metabolism; D024502:alpha-Tocopherol / Q000138:chemical synthesis* / Q000378:metabolism
chemical_list: D004655:Emulsions; D000069463:Olive Oil; D013501:Surface-Active Agents; D014867:Water; D024502:alpha-Tocopherol
keywords: Antioxidant activity; Nanoemulsions; Olive oil; Particle size