{"created":"2021-03-01T07:25:24.014424+00:00","id":45575,"links":{},"metadata":{"_buckets":{"deposit":"7d059abd-6baa-408c-88aa-6137fd8b95f1"},"_deposit":{"id":"45575","owners":[],"pid":{"revision_id":0,"type":"depid","value":"45575"},"status":"published"},"_oai":{"id":"oai:tsukuba.repo.nii.ac.jp:00045575","sets":["160:2685","160:521","160:523","3:62:5588:592"]},"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-04","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"463","bibliographicPageStart":"457","bibliographicVolumeNumber":"246","bibliographic_titles":[{"bibliographic_title":"Food Chemistry"}]}]},"item_4_creator_3":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"中嶋, 光敏"}],"nameIdentifiers":[{}]}]},"item_4_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"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.","subitem_description_type":"Abstract"}]},"item_4_publisher_27":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier Ltd. "}]},"item_4_relation_10":{"attribute_name":"PubMed番号","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"29291873","subitem_relation_type_select":"PMID"}}]},"item_4_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1016/j.foodchem.2017.12.008","subitem_relation_type_select":"DOI"}}]},"item_4_rights_12":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© 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/ "}]},"item_4_select_15":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"author"}]},"item_4_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03088146","subitem_source_identifier_type":"ISSN"}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11526784 ","subitem_source_identifier_type":"NCID"}]},"item_4_subject_20":{"attribute_name":"NIIサブジェクト","attribute_value_mlt":[{"subitem_subject":"生物学","subitem_subject_scheme":"Other"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Taarji, Noamane"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Rabelo da Silva, Cezar A."}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Khalid, Nauman"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Gadhi, Chemseddoha"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Hafidi, Abdellatif"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kobayashi, Isao"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Neves, Marcos A."}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Isoda, Hiroko"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nakajima, Mitsutoshi"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-04-01"}],"displaytype":"detail","filename":"FC_246-457.pdf","filesize":[{"value":"551.5 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"FC_246-457","url":"https://tsukuba.repo.nii.ac.jp/record/45575/files/FC_246-457.pdf"},"version_id":"7c4d9528-706a-4332-9677-862f1cfed13e"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake"}]},"item_type_id":"4","owner":"1","path":["523","521","2685","592"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-03-07"},"publish_date":"2018-03-07","publish_status":"0","recid":"45575","relation_version_is_last":true,"title":["Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake"],"weko_creator_id":"1","weko_shared_id":5},"updated":"2023-07-12T05:29:44.549944+00:00"}