Formulation and physicochemical stability of oil-in-water nanoemulsion loaded with a-terpineol as flavor oil using Quillaja saponins as natural emulsifier

Author(s)

Felipe, Lorena de Oliveira ; Bicas, Juliano Lemos ; Bouhoute, Meryem ; Vodo, Sekove ; Taarji, Noamane ; Nakajima, Mitsutoshi ; Neves, Marcos A.

• Document type: Journal article
• Source: Food Research International; v. 153, p. 10-pg., 2022-03-01.

Abstract

Alpha-terpineol (alpha-TOH) is a promising monoterpenoid detaining several biological activities. However, as a volatile molecule, the incorporation of alpha-TOH within formulated products poses several challenges related to its stability. In this sense, nanoencapsulation works as a key technology to protect the bioactivity of low molecular weight oils, like alpha-TOH, against environmental stresses (heat, light, and moisture), mitigating their susceptibility to degradation (oxidation and volatilization). Physical properties of encapsulated flavor/essential oil have been extensively reported, whereas there is a lack in the literature regarding their chemical stability, which is usually the main purpose of encapsulation. Thus, in this study, the physicochemical stability of the formulated oil-in-water nanoemulsion loaded with alpha-TOH stabilized with Quillaja saponins (QSs) as a natural emulsifier (alpha-TOH-QSs-NE) were tracked in a long-term (up to 280th day). Along with time, mean droplet diameter (MDD) and turbidity were used as a reference for physical parameters; while the chemical stability was monitored using gas chromatography analysis to quantify the mark content of alpha-TOH into the NE. Results indicated that alpha-TOH-QSs-NE was successfully formulated with a high-load amount of alpha-TOH (90 mg mL(-1)). alpha-TOH-QSs-NE showed great physicochemical stability regardless the storage-temperature (5 degrees C or 25 degrees C) up to 280th day, with no significant alterations in the MDD or turbidity, where c.a. 79% of the initial amount of the nanoemulsified alpha-TOH remained detectable in alpha-TOH-QSs-NEs, with no finding of degradation products. Thus, the data here disclosure may be useful for innovative application of alpha-TOH in foodstuffs. (AU)

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