纳米技术具有巨大的发展潜力,由于其改变表面特性和粒度的能力,促进功能性食品化合物的吸收和活性物质的受控释放,以减轻不利影响。纳米乳液,通过混合油形成的稳定胶体系统,乳化剂,和水,被认为是具有广阔应用前景的纳米技术。然而,研究表面活性剂对特性纳米乳液的影响需要更加多样化。这一研究差距需要进一步探索纳米技术食品的发展。帕利约托水果(麦地那speciosa),印度尼西亚的一种本土植物,尚未对其作为功能性和营养食品的潜在用途进行广泛的审查。花青素,巴利若托水果中的主要化合物,在降低心血管疾病糖尿病的风险方面表现出了功效,展示抗炎和抗氧化特性。本研究旨在研究从帕里霍托果实提取物中提取的纳米乳液制剂的特性,并评估各种吐温表面活性剂的最佳条件。这项研究的发现可以为从帕利佐托果实提取物中进一步发展花色苷纳米乳液提供有价值的见解。结果包括纳米乳液粒径的表征,多分散指数,ζ-电位,电导率,pH值,和粘度。通过数学建模和统计方法,RSM通过检查自变量和响应变量之间的关系和相互作用来优化纳米乳液。此外,纳米乳液的表征包括ζ电位,多分散性,颗粒大小,电导率,pH值,和粘度。表面活性剂浓度升高导致粒度减小和粒度分布更均匀,尽管达到了表面活性剂聚集和胶束形成的平台。表面活性剂类型的浓度增加,浓度,和parijoto提取物影响了纳米颗粒尺寸和多分散性的物理特性。用吐温类组成的纳米乳液的最佳工艺条件为吐温80,吐温浓度为12%,和帕利霍托果实提取物浓度为7.5%,产生0.74的可取性值,将其归类为中等。
Nanotechnology has substantial potential for development due to its ability to modify surface characteristics and particle size, facilitating enhanced absorption of functional food compounds and controlled release of active substances to mitigate adverse effects. Nanoemulsion, a stable colloidal system formed by blending oil, emulsifier, and water, was identified as nanotechnology with promising applications. However, investigations into the impact of surfactants on characteristic nanoemulsions need to be more varied. This research gap necessitated further exploration in the advancement of nanotechnology-based foods. The parijoto fruit (Medinilla speciosa), an indigenous plant species in Indonesia, has yet to undergo extensive scrutiny for its potential use as a functional and nutraceutical food. Anthocyanins, a principal compound in the parijoto fruit, had exhibited efficacy in reducing the risk of cardiovascular disease diabetes, demonstrating anti-inflammatory and antioxidant properties. This study aimed to investigate the characteristics of nanoemulsion formulations derived from parijoto fruit extract and to evaluate an optimum condition with various tween surfactants. The findings from this investigation could furnish valuable insights for the further advancement of anthocyanin nanoemulsions from parijoto fruit extract. The results comprised the characterization of nanoemulsion particle size, polydispersity index, ζ-potential, conductivity, pH, and viscosity. Through mathematical modeling and statistical methods, RSM optimizes nanoemulsion by examining the relationships and interactions between independent and response variables. Furthermore, the characterization of nanoemulsion encompassed ζ-potential, polydispersity, particle size, conductivity, pH, and viscosity. Elevated surfactant concentrations resulted in diminished particle sizes and more uniform size distribution, albeit reaching a plateau where surfactant aggregation and micelle formation ensued. Increased concentrations of surfactant type, concentration, and parijoto extract impacted the physical characteristics of nanoparticle size and polydispersity. The optimal process conditions for nanoemulsion consisting of the type of Tween used are Tween 80, Tween concentration of 12%, and parijoto fruit extract concentration of 7.5%, yielding a desirability value of 0.74, categorizing it as moderate.