DETERMINATION OF PHYSICAL STABILITY OF OMEGA-3 FATTY ACID NANOEMULSIONS AT DIFFERENT CONDITIONS

Year 2022, Volume: 47 Issue: 4, 616 - 629, 30.08.2022

Zeynep Merve Abacı , Sibel Uluata

https://doi.org/10.15237/gida.GD22031

https://izlik.org/JA35EL97LK

Abstract

In this study, physical stability of omega-3 oil-in-water emulsion was investigated at different environmental conditions. Omega-3 oil (5%) and Tween 80 (T80), Quillaja Saponin (QS), Gam Arabic (GA) (1%) were used to produce oil-in water nanoemulsions. The physical stability of nanoemulsions were examined at different pH (4-7), temperature (40-80oC) and ionic strength (0-500 mM NaCl). The particles size of nanoemulsions were 125±0.40 to 542±1.70 nm, and the charge were −12.80±0.63 and −69.10±0.14 mV. It was observed that nanoemulsions containing T80 and QS were kinetically stable and the particle size/zeta potential did not change at different pH, temperature and salt concentrations. However, there was a small changes in the particle size of nanoemulsion containing GA at different conditions. As a result, physically stable nanoemulsions enriched with omega-3 were produced using both synthetic and natural surfactants. These results will be useful for the production of food enriched with omega-3 oils

Keywords

omega-3 fatty acids , nanoemulsion , physical stability

Project Number

FLY-2019-1348

OMEGA-3 YAĞ ASİDİ NANOEMÜLSİYONLARININ FARKLI KOŞULLARDA FİZİKSEL STABİLİTELERİNİN BELİRLENMESİ

https://izlik.org/JA35EL97LK

Abstract

Bu çalışmada, omega-3 yağ asitlerince zengin balık yağı (%5) ve Tween 80 (T80), Quillaja Saponin (QS), Gam Arabik (GA) sürfaktanları (%1) kullanılarak mikroakışkanlaştırıcı yardımı ile su içinde yağ (Y/S) nanoemülsiyonları hazırlanmıştır. Nanoemülsiyonların fiziksel stabiliteleri; pH (4-7), sıcaklık (40-80oC) ve iyonik şiddet (0-500 mM NaCl) etkisi ile belirlenmiştir. Nanoemülsiyonların partikül boyutlarının 125±0.40 ile 542±0.45 nm ve partikül yüklerinin −12.80±0.63 ile −69.1±0.14 mV aralığında olduğu tespit edilmiştir. T80 ve QS ile stabilize edilen nanoemülsiyonların farklı pH, sıcaklık ve iyonik şiddet koşullarında fiziksel stabilitelerinin değişmediği görülmüştür. GA ile stabilize edilmiş nanoemülsiyonların ise pH, sıcaklık ve iyonik şiddet etkisine nispeten hassas olduğu ancak fiziksel stabilitesinde önemli bir değişiklik olmadığı görülmüştür. Sonuç olarak, omega-3 ile zenginleştirilmiş fiziksel olarak stabil nanoemülsiyonlar hem sentetik (T80) hem de doğal (QS ve GA) sürfaktanlar kullanılarak üretilmiştir. Elde edilen bu sonuçların omega-3 yağ asidi ile zenginleştirilmiş gıda üretimi ile ilgili çalışmalara katkı sağlayacağı düşünülmektedir.

Keywords

omega-3 , nanoemülsiyon , fiziksel stabilite

Supporting Institution

Inönü Üniversitesi

Project Number

FLY-2019-1348

Thanks

Bu çalışma FLY-2019-1348 nolu proje ile İnönü Üniversitesi Bilimsel Araştırma Projeleri Birimi tarafından desteklenmiştir.

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