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J Agric Food Chem. 2017 Apr 12;65(14):2990-2998. doi: 10.1021/acs.jafc.7b00194. Epub 2017 Mar 31.

Eugenol Nanoemulsion Stabilized with Zein and Sodium Caseinate by Self-Assembly.

Author information

1
Department of Food Science and Technology, University of Nebraska-Lincoln , 1901 North 21st Street, Lincoln, Nebraska 68588, United States.

Abstract

Eugenol-loaded nanoemulsion by zein and sodium caseinate (NaCas) was prepared without using specific equipment or organic solvents. The deprotonated eugenol in hot alkaline was added to NaCas/zein mixtures with different mass ratios at pH 11.5 and then neutralized to pH 7.0. The nanoemulsions showed a well-defined diameter (around 109-139 nm) and a negative surface potential (from -28.5 to -35.8 mV) with spherical morphology. The entrapment efficiency (EE) of 1% (v/v) eugenol reached 84.24% by 2% (m/v) NaCas/zein at a mass ratio of 1:1. This formulation also showed the narrowest size distribution and extraordinary stability during ambient storage (22 °C) up to 30 days and retained good redispersibility after spray- or freeze-drying. The current study showed a promising clean and low-cost strategy to deliver lipophilic compounds containing the hydroxyl group.

KEYWORDS:

eugenol; nanoemulsion; self-assembly; sodium caseinate; zein

PMID:
28319384
DOI:
10.1021/acs.jafc.7b00194

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