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Biocompatible nanodispersions as delivery systems of food additives: a structural study
National Hellen Research Foundation, Institute for Biol Med Chem & Biotechnol, Athens 11635, Greece ; Univ Örebro, MTM Res Ctr, Sch Sci & Technol, Örebro, Sweden.
Structure et Réactivité des Systèmes Moléculaires Complexes (SRSMC), Centre national de la recherche scientifique, Univ Lorraine, Vandoeuvre Les Nancy, France.
Structure et Réactivité des Systèmes Moléculaires Complexes (SRSMC), Centre national de la recherche scientifique, Univ Lorraine, Vandoeuvre Les Nancy, France.
Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellen Resaearch Foundation, Athens, Greece; School of Science and Technology, Örebro University, Örebro, Sweden. (MTM)
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2013 (English)In: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 54, no 2, p. 1448-1454Article in journal (Refereed) Published
Abstract [en]

Nanodispersions based on food grade biocompatible materials were developed and structurally characterized to be used as carriers of bioactive compounds with specific nutritional value. The main idea was to formulate concentrated solutions of specific food components at the nanoscale to be consumed either on their own or as integrating parts of classic foods, upon aqueous dilution. For this purpose microemulsions consisting of (R)-(+)-limonene/ethanol/Tween 40/water/propylene glycol were formulated in the presence and in the absence of squalene, gallic acid and octyl gallate. The limits of the single-phase region as described by pseudo-ternary phase diagrams were related to the nature of the food additive. The more extended monophasic region was obtained when octyl gallate was added in the system. Interfacial properties of the microemulsions were studied by electron paramagnetic resonance (EPR) spectroscopy employing the nitroxide spin probe 5-doxylstearic acid (5-DSA). In general guest molecules decreased the flexibility of the surfactant monolayer as manifested from the calculation of rotational correlation time (T-R) and order parameter S of 5-DSA. Particle size measurements were performed using dynamic light scattering (DLS) and oil droplet diameters in the range of 11.7 to 17.4 nm were observed. The addition of squalene resulted in the formulation of larger oily droplets whereas octyl gallate formed smaller ones. Finally SAXS experiments provided qualitative information of o/w microemulsions showing squalene solubilization in the dispersed oily phase, octyl gallate localization on the membrane and gallic acid solubilization in the continuous aqueous phase. (C) 2013 Elsevier Ltd. All rights reserved.

Place, publisher, year, edition, pages
2013. Vol. 54, no 2, p. 1448-1454
Keywords [en]
O/w microemulsions, Squalene, Gallic acid, EPR, DLS, SAXS
National Category
Natural Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-33759DOI: 10.1016/j.foodres.2013.08.010ISI: 000329766300013OAI: oai:DiVA.org:oru-33759DiVA, id: diva2:696512
Note

Funding Agencies:

Greek Secretary of Research Technology  

VIORYL SA, Greece 

STSM, COST, Action 

Available from: 2014-02-14 Created: 2014-02-14 Last updated: 2018-05-21Bibliographically approved
In thesis
1. Biocompatible microemulsions: formulation, encapsulation of bioactive compounds and their potential applications
Open this publication in new window or tab >>Biocompatible microemulsions: formulation, encapsulation of bioactive compounds and their potential applications
2014 (English)Doctoral thesis, comprehensive summary (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro universitet, 2014. p. 82
Series
Örebro Studies in Chemistry, ISSN 1651-4270 ; 14
Keywords
biocompatible microemulsions, encapsulation, pharmaceuticals, methylxanthine, agrochemicals, pyrethrinsfood, squalene, octyl gallate, gallic acid, EPR, DLS, SAXS
National Category
Chemical Sciences
Research subject
Chemistry
Identifiers
urn:nbn:se:oru:diva-35059 (URN)978-91-7529-029-4 (ISBN)
Public defence
2014-06-09, Hörsalen, Musikhögskolan, Örebro universitet, Fakultetsgatan 1, 702 81, 09:00 (English)
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Available from: 2014-05-15 Created: 2014-05-15 Last updated: 2017-10-17Bibliographically approved

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Kalaitzaki, Argyro

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