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Solubilization of Tea Seed Oil in a Food-Grade Water-Dilutable Microemulsion
Food-grade microemulsions containing oleic acid, ethanol, Tween 20, and water were formulated as a carrier system for tea seed oil (Camellia oleifera Abel.). The effect of ethanol on the phase behavior of the microemulsion system was clearly reflected in pseudo-ternary diagrams. The solubilization c...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4440716/ https://www.ncbi.nlm.nih.gov/pubmed/25996147 http://dx.doi.org/10.1371/journal.pone.0127291 |
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author | Deng, Lingli Que, Fei Wei, Hewen Xu, Guangwei Dong, Xiaowei Zhang, Hui |
author_facet | Deng, Lingli Que, Fei Wei, Hewen Xu, Guangwei Dong, Xiaowei Zhang, Hui |
author_sort | Deng, Lingli |
collection | PubMed |
description | Food-grade microemulsions containing oleic acid, ethanol, Tween 20, and water were formulated as a carrier system for tea seed oil (Camellia oleifera Abel.). The effect of ethanol on the phase behavior of the microemulsion system was clearly reflected in pseudo-ternary diagrams. The solubilization capacity and solubilization efficiency of tea seed oil dispersions were measured along the dilution line at a 70/30 surfactant/oil mass ratio with Tween 20 as the surfactant and oleic acid and ethanol (1:3, w/w) as the oil phase. The dispersed phase of the microemulsion (1.5% weight ratio of tea seed oil to the total amount of oil, surfactant, and tea seed oil) could be fully diluted with water without phase separation. Differential scanning calorimetry and viscosity measurements indicated that both the carrier and solubilized systems underwent a similar microstructure transition upon dilution. The dispersion phases gradually inverted from the water-in-oil phase (< 35% water) to the bicontinuous phase (40–45% water) and finally to the oil-in-water phase (> 45% water) along the dilution line. |
format | Online Article Text |
id | pubmed-4440716 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | Public Library of Science |
record_format | MEDLINE/PubMed |
spelling | pubmed-44407162015-05-29 Solubilization of Tea Seed Oil in a Food-Grade Water-Dilutable Microemulsion Deng, Lingli Que, Fei Wei, Hewen Xu, Guangwei Dong, Xiaowei Zhang, Hui PLoS One Research Article Food-grade microemulsions containing oleic acid, ethanol, Tween 20, and water were formulated as a carrier system for tea seed oil (Camellia oleifera Abel.). The effect of ethanol on the phase behavior of the microemulsion system was clearly reflected in pseudo-ternary diagrams. The solubilization capacity and solubilization efficiency of tea seed oil dispersions were measured along the dilution line at a 70/30 surfactant/oil mass ratio with Tween 20 as the surfactant and oleic acid and ethanol (1:3, w/w) as the oil phase. The dispersed phase of the microemulsion (1.5% weight ratio of tea seed oil to the total amount of oil, surfactant, and tea seed oil) could be fully diluted with water without phase separation. Differential scanning calorimetry and viscosity measurements indicated that both the carrier and solubilized systems underwent a similar microstructure transition upon dilution. The dispersion phases gradually inverted from the water-in-oil phase (< 35% water) to the bicontinuous phase (40–45% water) and finally to the oil-in-water phase (> 45% water) along the dilution line. Public Library of Science 2015-05-21 /pmc/articles/PMC4440716/ /pubmed/25996147 http://dx.doi.org/10.1371/journal.pone.0127291 Text en © 2015 Deng et al http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are properly credited. |
spellingShingle | Research Article Deng, Lingli Que, Fei Wei, Hewen Xu, Guangwei Dong, Xiaowei Zhang, Hui Solubilization of Tea Seed Oil in a Food-Grade Water-Dilutable Microemulsion |
title | Solubilization of Tea Seed Oil in a Food-Grade Water-Dilutable Microemulsion |
title_full | Solubilization of Tea Seed Oil in a Food-Grade Water-Dilutable Microemulsion |
title_fullStr | Solubilization of Tea Seed Oil in a Food-Grade Water-Dilutable Microemulsion |
title_full_unstemmed | Solubilization of Tea Seed Oil in a Food-Grade Water-Dilutable Microemulsion |
title_short | Solubilization of Tea Seed Oil in a Food-Grade Water-Dilutable Microemulsion |
title_sort | solubilization of tea seed oil in a food-grade water-dilutable microemulsion |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4440716/ https://www.ncbi.nlm.nih.gov/pubmed/25996147 http://dx.doi.org/10.1371/journal.pone.0127291 |
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