omprehensive study of alpha-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stabilit

Author(s)

Felipe, Lorena de Oliveira ^[1] ; Bicas, Juliano Lemos ^[2] ; Bouhoute, Meryem ^[3] ; Nakajima, Mitsutoshi ^[4] ; Neves, Marcos A. ^[4]

Affiliation

^[1] Univ Tsukuba, Grad Sch Life & Environm Sci, 1-1-1 Tennodai, Tsukuba, Ibaraki 3050006 - Japan

^[2] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil

^[3] Univ Tsukuba, Alliance Res Mediterranean & North Africa Arena, 1-1-1 Tennodai, Tsukuba, Ibaraki 3050006 - Japan

^[4] Univ Tsukuba, Fac Life & Environm Sci, 1-1-1 Tennodai, Tsukuba, Ibaraki 3050006 - Japan

• Document type: Journal article
• Source: NPJ SCIENCE OF FOOD; v. 5, n. 1 NOV 15 2021.
• Web of Science Citations: 0

Abstract

In this study, the interfacial ability of alpha-terpineol (alpha-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 degrees C). The results indicated that the alpha-TOH can reduce the interfacial tension on the liquid-liquid interface (Delta G degrees(m) = -1.81 KJ mol(-1); surface density = 8.19 x 10(-6 )mol m(-2); polar head group area = 20.29 angstrom(2)), in the absence or presence of surfactant. The O/W nanoemulsion loaded with a high amount of alpha-TOH (90 mg mL(-1); 9 alpha-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 9 alpha-TOH-NE at 5 and 25 degrees C along with time. Despite of the physical instability, the integrity of both nanoemulsion at 5 degrees C and 25 degrees 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 alpha-TOH nanoemulsified remained in both 9 alpha-TOH-NE at 5 and 25 degrees C, up to 410th day. Beyond the key data reported for alpha-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. (AU)

• FAPESP's process: 20/06814-3 - ENZYTERP: Enzymatic biotransformation of terpenes for the production of bioaromas
• Grantee: Juliano Lemos Bicas
• Support type: Regular Research Grants