Optimisation of food grade mixed surfactant‐based l‐ascorbic acid nanoemulsions using response surface methodology
Abstract Co‐surfactant free l‐ascorbic acid (LAA) nanoemulsions were prepared using mixed surfactants (Soya lecithin and Tween 80). Response surface methodology (RSM) was used to optimise the emulsifying conditions for LAA nanoemulsions. The effects of water proportion (6%–14% w/w), homogenisation p...
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Wiley
2021-05-01
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| Series: | IET Nanobiotechnology |
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| Online Access: | https://doi.org/10.1049/nbt2.12014 |
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| author | Tahir Mehmood |
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| author_sort | Tahir Mehmood |
| collection | DOAJ |
| description | Abstract Co‐surfactant free l‐ascorbic acid (LAA) nanoemulsions were prepared using mixed surfactants (Soya lecithin and Tween 80). Response surface methodology (RSM) was used to optimise the emulsifying conditions for LAA nanoemulsions. The effects of water proportion (6%–14% w/w), homogenisation pressure (80–160 MPa), surfactant concentrations (4%–12% w/w) and LAA concentration (0.5–1.3 w/w) on responses (size of droplets and nanoemulsion stability) were investigated. RSM results showed that the values of responses can be successfully predicted through second‐order polynomial model. The coefficients of determinations for droplet size and nanoemulsion stability were 0.9375 and 0.9027, respectively. The optimum preparation conditions for l‐LAA nanoemulsion were 9.04% water proportion, 114.48 MPa homogenisation pressure, 7.36% surfactant concentration and 1.09% LAA concentration. At the end of one month storage study, the retention of LAA in optimised nanoemulsions stored at 4°C and 25°C were 74.4% and 66.7%, respectively. These results may provide valuable contributions for food and pharmaceutical industry to develop delivery system for food additives and nutraceutical components. |
| format | Article |
| id | doaj-art-b6420918186c4a1bac00b6f78e27ffb9 |
| institution | Kabale University |
| issn | 1751-8741 1751-875X |
| language | English |
| publishDate | 2021-05-01 |
| publisher | Wiley |
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| series | IET Nanobiotechnology |
| spelling | doaj-art-b6420918186c4a1bac00b6f78e27ffb92025-02-03T06:47:18ZengWileyIET Nanobiotechnology1751-87411751-875X2021-05-0115330931710.1049/nbt2.12014Optimisation of food grade mixed surfactant‐based l‐ascorbic acid nanoemulsions using response surface methodologyTahir Mehmood0Institute of Food and Nutritional Sciences PMAS‐Arid Agriculture University Rawalpindi PakistanAbstract Co‐surfactant free l‐ascorbic acid (LAA) nanoemulsions were prepared using mixed surfactants (Soya lecithin and Tween 80). Response surface methodology (RSM) was used to optimise the emulsifying conditions for LAA nanoemulsions. The effects of water proportion (6%–14% w/w), homogenisation pressure (80–160 MPa), surfactant concentrations (4%–12% w/w) and LAA concentration (0.5–1.3 w/w) on responses (size of droplets and nanoemulsion stability) were investigated. RSM results showed that the values of responses can be successfully predicted through second‐order polynomial model. The coefficients of determinations for droplet size and nanoemulsion stability were 0.9375 and 0.9027, respectively. The optimum preparation conditions for l‐LAA nanoemulsion were 9.04% water proportion, 114.48 MPa homogenisation pressure, 7.36% surfactant concentration and 1.09% LAA concentration. At the end of one month storage study, the retention of LAA in optimised nanoemulsions stored at 4°C and 25°C were 74.4% and 66.7%, respectively. These results may provide valuable contributions for food and pharmaceutical industry to develop delivery system for food additives and nutraceutical components.https://doi.org/10.1049/nbt2.12014dropsemulsionsfood additivesfood preservationfood processing industrynanofabrication |
| spellingShingle | Tahir Mehmood Optimisation of food grade mixed surfactant‐based l‐ascorbic acid nanoemulsions using response surface methodology IET Nanobiotechnology drops emulsions food additives food preservation food processing industry nanofabrication |
| title | Optimisation of food grade mixed surfactant‐based l‐ascorbic acid nanoemulsions using response surface methodology |
| title_full | Optimisation of food grade mixed surfactant‐based l‐ascorbic acid nanoemulsions using response surface methodology |
| title_fullStr | Optimisation of food grade mixed surfactant‐based l‐ascorbic acid nanoemulsions using response surface methodology |
| title_full_unstemmed | Optimisation of food grade mixed surfactant‐based l‐ascorbic acid nanoemulsions using response surface methodology |
| title_short | Optimisation of food grade mixed surfactant‐based l‐ascorbic acid nanoemulsions using response surface methodology |
| title_sort | optimisation of food grade mixed surfactant based l ascorbic acid nanoemulsions using response surface methodology |
| topic | drops emulsions food additives food preservation food processing industry nanofabrication |
| url | https://doi.org/10.1049/nbt2.12014 |
| work_keys_str_mv | AT tahirmehmood optimisationoffoodgrademixedsurfactantbasedlascorbicacidnanoemulsionsusingresponsesurfacemethodology |