Optimization and Characterization of Crab Oil Nanoemulsion
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to improve the stability of crab oil, the nanoemulsion of crab oil was prepared by ultrasonic emulsification. The effects of emulsifier types, emulsifier concentration, crab oil and water on the particle size of crude emulsion were investagated by single factor experiments. Furthermore, the Box-Behnken experimental design combined with response surface methodology was employed to optimize the composition of crude crab oil emulsion. The results showed that the optimal composition of crude emulsion was 1.84 g (6.9%) of emulsifer (soybean phosphatides), 1.94 g (7.2%) of crab oil and 23 mL (85.9%) of water. Then the crude emulsion was ultrasonically dispersed to obtain a nanoemulsion with an average particle diameter of 68 nm. Compared with the crude emulsion, the nanoemulsion showed good physical stability at different temperatures (20~100 ℃), pH (3~9) and calcium ion concentration (100~500 mM CaCl2). In the digestion experiment in vitro, the released fatty acids and the bioavailability of β-carotene of nanoemulsion were better than those of the crude emulsion. The crab oil nanoemulsion prepared by ultrasonic dispersion method could improve the stability of crab oil as an additive in food system, and may have wider application prospects.
