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Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake
http://hdl.handle.net/2241/00150849
http://hdl.handle.net/2241/00150849280b2312-9b9a-4738-86ed-0fef5967532e
名前 / ファイル | ライセンス | アクション |
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FC_246-457 (551.5 kB)
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Item type | Departmental Bulletin Paper(1) | |||||
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公開日 | 2018-03-07 | |||||
タイトル | ||||||
タイトル | Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | departmental bulletin paper | |||||
著者 |
Taarji, Noamane
× Taarji, Noamane× Rabelo da Silva, Cezar A.× Khalid, Nauman× Gadhi, Chemseddoha× Hafidi, Abdellatif× Kobayashi, Isao× Neves, Marcos A.× Isoda, Hiroko× Nakajima, Mitsutoshi |
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著者別名 |
中嶋, 光敏
× 中嶋, 光敏 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 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 < 115 nm) and good physical stability using different oils such as soybean oil, MCT oil and fish oil and at conventional homogenization conditions (100 MPa for 4 passes). On the other hand, the emulsions were very sensitive to NaCl addition (≥25 mM) and to acidic pH (<3) indicating that the main stabilization mechanism is electrostatic, likely due to the presence of surface-active compounds with ionizable groups such as saponins. | |||||
書誌情報 |
Food Chemistry 巻 246, p. 457-463, 発行日 2018-04 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 03088146 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11526784 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | 10.1016/j.foodchem.2017.12.008 | |||||
権利 | ||||||
権利情報 | © 2017. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ | |||||
著者版フラグ | ||||||
値 | author | |||||
出版者 | ||||||
出版者 | Elsevier Ltd. |