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NPJ Science of Food

NPJ Science of Food

IF: 6.29
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Comprehensive study of α-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability

Published:15 November 2021 DOI: 10.1038/s41538-021-00113-3 PMID: 34782642
Lorena de Oliveira Felipe, Juliano Lemos Bicas, Meryem Bouhoute, Mitsutoshi Nakajima, Marcos A. Neves

Abstract

In this study, the interfacial ability of α-terpineol (α-TOH) was reported, followed by its trapping into oil-in-water (O/W) nanoemulsion as active-ingredient and the long-term observation of this nanosystem influenced by the storage-time (410-days) and temperature (5, 25, 50?°C). The results indicated that the α-TOH can reduce the interfacial tension on the liquid-liquid interface (ΔG°m?=??1.81 KJ mol?1; surface density?=?8.19?×?10?6?mol?m?2; polar head group area?=?20.29??2), in the absence or presence of surfactant. The O/W nanoemulsion loaded with a high amount of α-TOH (90?mg?mL?1; 9α-TOH-NE) into the oil phase was successfully formulated. Among the physical parameters, the mean droplet diameter (MDD) showed a great thermal dependence influenced by the storage-temperature, where the Ostwald ripening (OR) was identified as the main destabilizing phenomena that was taking place on 9α-TOH-NE at 5 and 25?°C along with time. Despite of the physical instability, the integrity of both nanoemulsion at 5?°C and 25?°C was fully preserved up to 410th day, displaying a homogeneous and comparable appearance by visual observation. On contrary, a non-thermal dependence was found for chemical stability, where over 88% of the initial amount of the α-TOH nanoemulsified remained in both 9α-TOH-NE at 5 and 25?°C, up to 410th day. Beyond the key data reported for α-TOH, the importance of this research relies on the long-term tracking of a nanostructured system which can be useful for scientific community as a model for a robust evaluation of nanoemulsion loaded with flavor oils.

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