Document Type : Research Article
Authors
1
Department of Nutrition, Faculty of medicine, Mashhad University of Medical Sciences, Mashhad, Iran
2
Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
3
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
4
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), km 12 Mashhad-Quchan Highway, Mashhad, PO Box: 91895-157-356, Iran
Abstract
In this study, the oxidative and physicochemicals stability of water/oil (W/O) and oil/water (O/W) nanoemulsions, extra virgin olive oil, and oleic acid and nanoemulsions were investigated. Nanoemulsions were prepared using a high-pressure homogenization method. Then, the test of particle size, PDI, zeta potential, viscosity, refractive index, storage stability, pH, peroxide value (PV), Conjugated dienes value, and Thiobarbituric acid (TBA) index was performed. The particle size in all studied nanoemulsion samples was less than 200 nm on the first day. With increasing time, particle size, PDI, and zeta potential increased, but pH decreased. The viscosity of W/O nanoemulsions was higher than O/W types. Also, the present study showed that the PV, TBA, and conjugated dienes value and refractive index increased significantly in all samples with the increase in the incubation duration. In terms of physical stability, it was found that O/W nanoemulsion samples are more stable than W/O. Also, compared to oil samples, nanoemulsion samples entered the final oxidation phase later, and types of O/W nanoemulsions have more physical stability than W/O nanoemulsions.
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