Wojciech Smułek, Przemysław Siejak, Farahnaz Fathordoobady, Łukasz Masewicz, Yigong Guo, Małgorzata Jarzębska, David D Kitts, Przemysław Łukasz Kowalczewski, Hanna Maria Baranowska, Jerzy Stangierski, Anna Szwajca, Anubhav Pratap-Singh, Maciej Jarzębski
The use of natural surfactants including plant extracts, plant hydrocolloids and proteins in nanoemulsion systems has received commercial interest due to demonstrated safety of use and potential health benefits of plant products. In this study, a whey protein isolate (WPI) from a byproduct of cheese production was used to stabilize a nanoemulsion formulation that contained hempseed oil and the Aesculus hippocastanum L. extract (AHE). A Box-Behnken experimental design was used to set the formulation criteria and the optimal nanoemulsion conditions, used subsequently in follow-up experiments that measured specifically emulsion droplet size distribution, stability tests and visual quality...
September 27, 2021: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry