Preparation and characterization of highly stable monodisperse argan oil-in-water emulsions using microchannel emulsification

Authors

  • Abdelilah El-Abbassi,

    1. Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan
    2. Food Sciences Laboratory, Department of Biology, Faculty of Sciences, Semlalia, Cadi Ayyad University, Marrakech, Morocco
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  • Marcos A. Neves,

    1. Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan
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  • Isao Kobayashi,

    1. Food Engineering Division, National Food Research Institute, NARO, Tsukuba, Ibaraki, Japan
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  • Abdellatif Hafidi,

    1. Food Sciences Laboratory, Department of Biology, Faculty of Sciences, Semlalia, Cadi Ayyad University, Marrakech, Morocco
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  • Mitsutoshi Nakajima

    Corresponding author
    1. Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan
    2. Food Engineering Division, National Food Research Institute, NARO, Tsukuba, Ibaraki, Japan
    • Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennoudai, Tsukuba, Ibaraki 305-8572, Japan Fax: 029-853-3981
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Abstract

Argan oil is well known for its nutraceutical properties. Its specific fatty acid composition and antioxidant content contribute to the stability of the oil and to its dietetic and culinary values. There is an increasing interest to use argan oil in cosmetics, pharmaceutics, and food products. However, the formulation of highly stable emulsions with prolonged shelf life is needed. In this study, argan oil-in-water (O/W) emulsions were prepared using microchannel (MC) emulsification process, stabilized by different non-ionic emulsifiers. The effects of processing temperature on droplet size and size distribution were studied. Physical stability of argan O/W emulsions was also investigated by accelerated stability testing and during storage at room temperature (25 ± 2°C). Highly monodisperse argan O/W emulsions were produced at temperatures up to 70°C. The obtained emulsions were physically stable for several months at room temperature. Furthermore, emulsifier type, concentration, and temperature were the major determinants influencing the droplet size and size distribution. The results indicated that a suitable emulsifier should be selected by experimentation, since the interfacial tension and hydrophilic–lipophilic balance values were not suitable to predict the emulsifying efficiency.

Practical applications: MC emulsification produces efficiently monodisperse droplets at wide range of temperatures. The findings of this work may be of great interest for both scientific and industrial purposes since highly stable and monodisperse argan oil-in-water emulsions were produced which can be incorporated into food, cosmetic, or pharmaceutical formulations.

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