Development of hemp seed oil nanoemulsions loaded with ascorbyl palmitate : effect of operational parameters, emulsifiers, and wall materials

Amiri-Rigi, Atefeh; Pillai, Sreejarani K.; Emmambux, Mohammad Naushad

Development of hemp seed oil nanoemulsions loaded with ascorbyl palmitate : effect of operational parameters, emulsifiers, and wall materials

dc.contributor.author	Amiri-Rigi, Atefeh
dc.contributor.author	Pillai, Sreejarani K.
dc.contributor.author	Emmambux, Mohammad Naushad
dc.contributor.email	naushad.emmambux@up.ac.za	en_US
dc.date.accessioned	2024-01-15T09:51:24Z
dc.date.available	2024-01-15T09:51:24Z
dc.date.issued	2023-01
dc.description	DATA AVAILABILITY : Data will be made available on request.	en_US
dc.description.abstract	The perceived health properties of hemp seed oil, as one of the few plant-based sources of omega-3 and omega-6 fatty acids with an ideal ratio of 1:3, suggest its incorporation in food-grade emulsions to improve its water solubility and oxidative stability. The current research's main aim was nanoemulsification of hemp seed oil using the oil-in-water emulsification method followed by ultrasonication. The entrapment efficiency of the nanoemulsions for antioxidant ascorbyl palmitate and its impact on oxidative stability of the oil was also evaluated. Gum arabic: maltodextrin in 75:25 ratio could result in nanoemulsion with entrapment efficiency of 97.10 % for ascorbyl palmitate and radical scavenging activity of oil-soluble bioactives of 92.13 %. Moreover, incorporation of ascorbyl palmitate could effectively retard the oxidation, specifically in nanoemulsions containing gum Arabic. The optimum formulation of nanoemulsion having an average droplet size of 293 nm can be applied as an ideal vegetarian source of omega-3 fatty acids.	en_US
dc.description.department	Consumer Science	en_US
dc.description.department	Food Science	en_US
dc.description.librarian	hj2023	en_US
dc.description.sdg	SDG-02:Zero Hunger	en_US
dc.description.sponsorship	The DSI (Department of Science and Innovation) and NRF (National Research Foundation) Centre of Excellence in Food Security.	en_US
dc.description.uri	http://www.elsevier.com/locate/foodchem	en_US
dc.identifier.citation	Amiri-Rigi, A., Pillai, S.K. & Emmambux, M.N. 2023, 'Development of hemp seed oil nanoemulsions loaded with ascorbyl palmitate: Effect of operational parameters, emulsifiers, and wall materials', Food Chemistry, vol. 400, art. 134052, pp. 1-8, doi : 10.1016/j.foodchem.2022.134052.	en_US
dc.identifier.issn	0308-8146 (print)
dc.identifier.issn	1873-7072 (online)
dc.identifier.other	10.1016/j.foodchem.2022.134052
dc.identifier.uri	http://hdl.handle.net/2263/93956
dc.language.iso	en	en_US
dc.publisher	Elsevier	en_US
dc.rights	© 2022 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in Food Chemistry, vol. 400, art. 134052, pp. 1-8, doi : 10.1016/j.foodchem.2022.134052.	en_US
dc.subject	Antioxidant	en_US
dc.subject	Ascorbyl palmitate	en_US
dc.subject	Entrapment	en_US
dc.subject	Hemp seed oil	en_US
dc.subject	Nanoemulsion	en_US
dc.subject	Ultrasound	en_US
dc.subject	SDG-02: Zero hunger	en_US
dc.title	Development of hemp seed oil nanoemulsions loaded with ascorbyl palmitate : effect of operational parameters, emulsifiers, and wall materials	en_US
dc.type	Postprint Article	en_US