Changes in the surface tension and viscosity of fish oil nanoemulsions developed by sonication during storage

Document Type : Research Article-en

Authors

• Maryam Nejadmansouri ¹
• Seyed Mohammad Hashem Hosseini ¹
• Mehrdad Niakosari ¹
• Gholam Hossein Yousefi ²
• Mohammad Taghi Golmakani ¹

¹ Department of Food Science and Technology, Shiraz University, Iran.

² Department of Pharmaceutics, Shiraz University of Medical Sciences, Iran.

https://doi.org/10.22067/ifstrj.v1396i13.63073

Abstract

Adequate consumption of ω-3 essential fatty acids (EFAs) has a positive impact on human health. EFAs-enriched functional foods may be used for this purpose. Nanoemulsion is a promising delivery system for incorporating EFAs into a variety of foods and beverages. In this work, fish oil nanoemulsions developed by sonication method were subjected to various analyses as a function of hydrophilic lipophilic balance (HLB) and surfactant to oil ratio (SOR). Analyses were performed upon production and during 1-month storage at two temperatures (4 and 25 ˚C) in the presence (100 ppm) or absence of α-tocopherol. Increasing in HLB and SOR decreased the particle size and surface tension; while, increased the refractive index and viscosity. During storage, the particle size of α-tocopherol-loaded nanoemulsions decreased; whereas, that of α-tocopherol-free nanoemulsions increased in a temperature-dependent manner. Irrespective of the storage temperature, surface tension values of antioxidant-loaded nanoemulsions remained constant. However, their viscosity values increased. Antioxidant incorporation fairly increased the nanoemulsions stability likely due to partitioning at the interface. TEM micrographs confirmed the results obtained by static light scattering. The results of this study may help the rational design of functional foods using nanoemulsion-based delivery systems.

Keywords

• Fish Oil
• High Intensity Ultrasound
• Viscosity
• Surface Tension
• Nanoemulsion

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