Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type

Abstract Extra virgin olive oil-in-water nanoemulsions stabilised with synthetic or clean label surfactants (Tween 20 soy lecithin) was prepared using high-pressure homogenisation (HPH). The effect of HPH pressure and the number cycles were assessed through response surface methodology to optimise processing parameter. Mean droplet diameter (MDD), polydispersity index (PDI), thermal stability oxidation resulting emulsions evaluated. results showed that formation can be affected by parameters (pressure cycles) properties (interfacial tension, viscoelasticity molecule structure). Although MDD PDI Tween influenced cycles, there not a significant on lecithin-stabilised nanoemulsions. A at least 400 bars produced nanoemulsion (MDD < 200 nm), whereas obtained after high-speed without HPH. for 1 cycle greater physical when either lecithin. significantly higher ( p 0.05) lipid oxidative than nanoemulsion. Following an optimisation study regression modelling, optimal parameter emulsion found 764 cycle, while 3 2 cycles. Overall, this has important implications optimising production potential application in food industry.