Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions

摘要: Nanoemulsions are increasingly being used for encapsulation, protection, and delivery of bioactive lipids, however, their formation from natural emulsifiers is still challenging. We investigated the impact alcohol on stability protein-stabilized oil-in-water nanoemulsions prepared by high-pressure homogenization. The influence different alcohols (ethanol, 1-propanol, 1-butanol) at various concentrations (0-25% w/w) emulsions stabilized sodium caseinate, whey protein isolate, fish gelatin was investigated. mean particle diameter decreased with increasing 0 to 10%w/w, but extensive droplet aggregation occurred higher levels. This phenomenon attributed enhanced protein-protein interactions between adsorbed emulsifier molecules in presence leading flocculation. smallest droplets (d<100nm) were obtained when 10%w/w 1-butanol added caseinate-stabilized nanoemulsions, relatively small (d<150nm) could also be a food-grade (ethanol). study demonstrated that addition might useful tool producing suitable use as systems lipophilic agents.