Seed oil from red hot pepper formulated in nanoemulsions
2016
Simonovska, Jana (University of Ss. Cyril and Methodius, Skopje (North Macedonia). Faculty of Technology and Metallurgy) | Cör, Darija (Faculty of Chemistry and Chemical Engineering, Maribor (Slovenia)) | Knez, Željko (Faculty of Chemistry and Chemical Engineering, Maribor (Slovenia)) | Rafajlovska, Vesna (University of Ss. Cyril and Methodius, Skopje (North Macedonia). Faculty of Technology and Metallurgy)
Pepper seed generated as a waste from the food industry causing environmental problems has no significant commercial uses despite the richness with valuable compounds. The pepper seed contains high amounts of oil and fatty acids. Among the unsaturated fatty acids, the contents of linoleic and oleic acid exceed 90%. Also, the hot pepper seed oil is rich with capsaicinoids as bioactive compounds. Considering the chemical composition, the seed oil could be easily decomposed accompanying with quality loss and reducing in the biological activity. In order to protect and use as delivery systems for bioactive compounds, nanoencapsulation of the seed oil was evaluated. In the present study, nanoemulsions containing seed oil from red hot pepper by using low and high energy method, were developed. Seed oil was extracted with supercritical CO2 at 400 bar and 40 ºC. In the spontaneous emulsification as low energy method, mixtures of surfactants Span 80 and Tween 80 (SmixT80, HLB=10.7), and Span 80 and Tween 20 (SmixT20, HLB=11.32) were used. In the high energy method, gelatin, lecithin and polyethylene glycol were applied. The droplet size and the droplet size distribution, the zeta (ζ) potential and the polydispersity index (PDI) were determined. The stability was evaluated after storage of 24h and 10 days at 4 and 25 ºC. The results shown that average droplet size, PDI and ζ-potential remained fairly unchanged throughout the storage period of 10 days at 4 °C. Slightly increasing in droplet size was determined in the nanoemulsions obtained by SmixT80. Larger droplet sizes were measured for the nanoemulsions formulated with SmixT20. The low energy method was suitable for preparation of the nanoemulsions of hot red pepper seed oil. Based on ESEMs, spherical in shape and uniform in size oil droplets were observed in nanoemulsions with seed oil and SmixT80.
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