@article{oai:tsukuba.repo.nii.ac.jp:00045575,
 author = {中嶋, 光敏 and Taarji, Noamane and Rabelo da Silva, Cezar A. and Khalid, Nauman and Gadhi, Chemseddoha and Hafidi, Abdellatif and Kobayashi, Isao and Neves, Marcos A. and Isoda, Hiroko and Nakajima, Mitsutoshi},
 journal = {Food Chemistry},
 month = {Apr},
 note = {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.},
 pages = {457--463},
 title = {Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake},
 volume = {246},
 year = {2018}
}