Comprehensive study of α-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability

Abstract In this study, the interfacial ability of α-terpineol (α-TOH) was reported, followed by its trapping into oil-in-water (O/W) nanoemulsion as active-ingredient and the long-term observation of this nanosystem influenced by the storage-time (410-days) and temperature (5, 25, 50 °C). The resul...

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Autores principales:	Lorena de Oliveira Felipe, Juliano Lemos Bicas, Meryem Bouhoute, Mitsutoshi Nakajima, Marcos A. Neves
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/36bde9652e2f44eb98db628ee07af4fa
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spelling	oai:doaj.org-article:36bde9652e2f44eb98db628ee07af4fa2021-11-21T12:40:11ZComprehensive study of α-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability10.1038/s41538-021-00113-32396-8370https://doaj.org/article/36bde9652e2f44eb98db628ee07af4fa2021-11-01T00:00:00Zhttps://doi.org/10.1038/s41538-021-00113-3https://doaj.org/toc/2396-8370Abstract In this study, the interfacial ability of α-terpineol (α-TOH) was reported, followed by its trapping into oil-in-water (O/W) nanoemulsion as active-ingredient and the long-term observation of this nanosystem influenced by the storage-time (410-days) and temperature (5, 25, 50 °C). The results indicated that the α-TOH can reduce the interfacial tension on the liquid-liquid interface (ΔG°m = −1.81 KJ mol−1; surface density = 8.19 × 10−6 mol m−2; polar head group area = 20.29 Å2), in the absence or presence of surfactant. The O/W nanoemulsion loaded with a high amount of α-TOH (90 mg mL−1; 9α-TOH-NE) into the oil phase was successfully formulated. Among the physical parameters, the mean droplet diameter (MDD) showed a great thermal dependence influenced by the storage-temperature, where the Ostwald ripening (OR) was identified as the main destabilizing phenomena that was taking place on 9α-TOH-NE at 5 and 25 °C along with time. Despite of the physical instability, the integrity of both nanoemulsion at 5 °C and 25 °C was fully preserved up to 410th day, displaying a homogeneous and comparable appearance by visual observation. On contrary, a non-thermal dependence was found for chemical stability, where over 88% of the initial amount of the α-TOH nanoemulsified remained in both 9α-TOH-NE at 5 and 25 °C, up to 410th day. Beyond the key data reported for α-TOH, the importance of this research relies on the long-term tracking of a nanostructured system which can be useful for scientific community as a model for a robust evaluation of nanoemulsion loaded with flavor oils.Lorena de Oliveira FelipeJuliano Lemos BicasMeryem BouhouteMitsutoshi NakajimaMarcos A. NevesNature PortfolioarticleNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENnpj Science of Food, Vol 5, Iss 1, Pp 1-12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Lorena de Oliveira Felipe Juliano Lemos Bicas Meryem Bouhoute Mitsutoshi Nakajima Marcos A. Neves Comprehensive study of α-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability
description	Abstract In this study, the interfacial ability of α-terpineol (α-TOH) was reported, followed by its trapping into oil-in-water (O/W) nanoemulsion as active-ingredient and the long-term observation of this nanosystem influenced by the storage-time (410-days) and temperature (5, 25, 50 °C). The results indicated that the α-TOH can reduce the interfacial tension on the liquid-liquid interface (ΔG°m = −1.81 KJ mol−1; surface density = 8.19 × 10−6 mol m−2; polar head group area = 20.29 Å2), in the absence or presence of surfactant. The O/W nanoemulsion loaded with a high amount of α-TOH (90 mg mL−1; 9α-TOH-NE) into the oil phase was successfully formulated. Among the physical parameters, the mean droplet diameter (MDD) showed a great thermal dependence influenced by the storage-temperature, where the Ostwald ripening (OR) was identified as the main destabilizing phenomena that was taking place on 9α-TOH-NE at 5 and 25 °C along with time. Despite of the physical instability, the integrity of both nanoemulsion at 5 °C and 25 °C was fully preserved up to 410th day, displaying a homogeneous and comparable appearance by visual observation. On contrary, a non-thermal dependence was found for chemical stability, where over 88% of the initial amount of the α-TOH nanoemulsified remained in both 9α-TOH-NE at 5 and 25 °C, up to 410th day. Beyond the key data reported for α-TOH, the importance of this research relies on the long-term tracking of a nanostructured system which can be useful for scientific community as a model for a robust evaluation of nanoemulsion loaded with flavor oils.
format	article
author	Lorena de Oliveira Felipe Juliano Lemos Bicas Meryem Bouhoute Mitsutoshi Nakajima Marcos A. Neves
author_facet	Lorena de Oliveira Felipe Juliano Lemos Bicas Meryem Bouhoute Mitsutoshi Nakajima Marcos A. Neves
author_sort	Lorena de Oliveira Felipe
title	Comprehensive study of α-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability
title_short	Comprehensive study of α-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability
title_full	Comprehensive study of α-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability
title_fullStr	Comprehensive study of α-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability
title_full_unstemmed	Comprehensive study of α-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability
title_sort	comprehensive study of α-terpineol-loaded oil-in-water (o/w) nanoemulsion: interfacial property, formulation, physical and chemical stability
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/36bde9652e2f44eb98db628ee07af4fa
work_keys_str_mv	AT lorenadeoliveirafelipe comprehensivestudyofaterpineolloadedoilinwaterownanoemulsioninterfacialpropertyformulationphysicalandchemicalstability AT julianolemosbicas comprehensivestudyofaterpineolloadedoilinwaterownanoemulsioninterfacialpropertyformulationphysicalandchemicalstability AT meryembouhoute comprehensivestudyofaterpineolloadedoilinwaterownanoemulsioninterfacialpropertyformulationphysicalandchemicalstability AT mitsutoshinakajima comprehensivestudyofaterpineolloadedoilinwaterownanoemulsioninterfacialpropertyformulationphysicalandchemicalstability AT marcosaneves comprehensivestudyofaterpineolloadedoilinwaterownanoemulsioninterfacialpropertyformulationphysicalandchemicalstability
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Comprehensive study of α-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability

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