Optimization of lipid nanoparticle formation for beverage applications: Influence of oil type, cosolvents, and cosurfactants on nanoemulsion properties

摘要

The influence of flavor oil composition, cosolvents (glycerol and propylene glycol), and cosurfactant (lyso-lecithin) on the formation and stability of lemon oil nanoemulsions stabilized by sucrose monoesters was examined. At ambient temperature, nanoemulsions containing 1 -, 3-, and 5-fold lemon oils were stable tc droplet growth, whereas those containing 10-fold lemon oil were unstable. For 10-fold lemon oil nanoemulsions, the droplet growth rate increased with increasing temperature, cosolvent addition, anc decreasing lysolecithin concentration, which was attributed to the influence of these factors on the phasi inversion temperature. Clear nanoemulsions could be formulated that maintained small mean particli diameters (d ≈ 81 nm) during storage at ambient temperature for 1 month. The information generatec in this study is useful for designing stable flavor nanoemulsions for applications in functional food; and beverages.