Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake

• Published in: Food chemistry 2018-04, Vol.246, p.457-463
• Main Authors: Taarji, Noamane, Rabelo da Silva, Cezar A., Khalid, Nauman, Gadhi, Chemseddoha, Hafidi, Abdellatif, Kobayashi, Isao, Neves, Marcos A., Isoda, Hiroko, Nakajima, Mitsutoshi
• Format: Article
• Language: English
• Subjects: Argan press-cake; Emulsifier; Emulsifying Agents - chemistry; Emulsions - chemistry; Fish Oils - chemistry; Interfacial tension; Nanoemulsions; Nanostructures - chemistry; Plant Oils - chemistry; Saponins; Saponins - chemistry; Sodium Chloride - chemistry; Soybean Oil - chemistry; Surface Tension; Water - chemistry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2017.12.008

•Surface-active extracts were prepared from argan oil press-cake.•Formulation of O/W nanoemulsions using 50% (v/v) ethanolic extract as emulsifier.•Good physical stability of emulsions prepared at 100 MPa up to 4 passes.•The nanoemulsions were sensitive to NaCl addition and to acidic pH. In this study, we formulated and stabilized oil-in-water nanoemulsions using a crude extract from argan press-cake as sole emulsifier. Various extracts from argan press-cake were prepared in order to select the most surface-active one(s) foreseeing emulsions preparation. Fifty percent (v/v) ethanolic extract reduced the interfacial tension to a minimum value at both MCT oil and soybean oil interfaces (12.7 and 10.5 mN m−1 respectively). This extract was also effective at producing fine emulsions with small droplet sizes (d3,2