Fabrication of chia (Salvia hispanica L.) seed oil nanoemulsions using different emulsifiers

摘要

In this study, the quality of spiral cold press chia seed oil was evaluated and four types of O/Wrnchia seed oil nanoemlusion systems were prepared, including chia seed oil nanoemulsion stabilizedrnwith Tween 80 and Span 80 by spontaneous emulsification and microfluidization, sodium caseinaternby microfluidization, and sucrose monopalmitate by microfluidization. All these optimizedrnsamples exhibited good storage stability for at least two weeks when stored at 4℃ or ambientrntemperature. The nanoemulsion stabilized with sodium caseinate was labeling friendly, and enoughrnenergy-input facilitated the achievement of small particle size around 160 nm. The chia seed oilrnnanoemulsion fabricated with sucrose monopalmitate could get best transparency with smallestrndroplet diameter (around 47 nm). Chia seed oil nanoemulsion stabilized with Tween 80 and Spanrn80, as one model case diluted 500× into water system, had constant transparency after fortnight’srnstorage.