Fabrication of food grade stabilized nano emulsion: Strategy to enhance lipid digestibility and bioaccessibility

Journal of Food & Industrial Microbiology

ISSN: 2572-4134

Open Access

Fabrication of food grade stabilized nano emulsion: Strategy to enhance lipid digestibility and bioaccessibility

Hybrid Event: 26th International Conference on Food Technology & Processing & 17th International Conference on Microbial Interactions & Microbial Ecology

October 05-06, 2022 | Zurich, Switzerland

Amrita Chakraborty*, Niloy Chatterjee, Sayani Mukherjee, Anadi Roy Choudhury, Supratim Ghosh, Sanjit Dey and Pubali Dhar

University of Calcutta, India
The State University of New Jersey, New Jersey
Haukeland University Hospital, Norway
University of Saskatchewan, Canada

Scientific Tracks Abstracts: J Food Ind Microbiol

Abstract :

For decades, lignans rich sesame oil has gained a lot of interest from researchers owing to its potent antioxidative and anti-inflammatory property. But the beneficial efficacy of sesame oil can’t be fully achieved through traditional means of delivery due to its poor aqueous solubility [1]. To surpass the disappointing output associated with conventional mode of delivery as well as to corroborate the perception of manufacturing the bio-compatible vehicle for oral/parenteral delivery, food-grade excipients have emerged as a potential nano-delivery tool for therapeutic nutrition [2]. In this current scenario, primary objective of our venture is to fabricate soya-phospholipid stabilized nanoemulsion for the encapsulation of lignans rich sesame oil. To evade the fundamental obstacles for manufacturing oil-in-water nanoemulsion, till date researchers mostly rely on high-energy approaches [3]. But in terms of cost-effective manoeuvrability, our proposal is intended to apply the newly introduced emulsification-evaporation technique for formulating food-grade stabilized nanoemulsion. Finally, in vitro lipid digestibility and in situ cellular bioaccessibility of the nanoemulsion is performed thoroughly [4]. Copmpared to the conventional system, phospholipid stabilized nanoemulsion fabricated with emulsification-evaporation technique is found to possess noteworthy stability, significant lipid digestibility and promising cellular bioaccessibility most probably due to their highly negative zeta potential, small droplet diameter and large surface-area to volume ratio [5]. Our research effort is entirely engaged to find the rationale behind this unique physico-chemical virtues of nanoemulsion. The facts and facets acquired from this study would expect to elicit challenging openings as well as satisfactory possibilities in the frontier area of food and pharmaceutical industries
References :
1. Komaiko JS, McClements DJ. Formation of food grade nanoemulsions using low energy preparation methods: A review of available methods. Compr Rev Food Sci Food Saf. 2016;15(2):331-52.
2. Lee SJ, Choi SJ, Li Y, et al. Protein-stabilized nanoemulsions and emulsions: Comparison of physicochemical stability, lipid oxidation, and lipase digestibility. J Agric Food Chem. 2011;59(1):415- 27.
3. McClements DJ, Rao J. Food-grade nanoemulsions: Formulation, fabrication, properties, performance, biological fate and potential toxicity. Crit Rev Food Sci Nutr. 2011;51(4):285-330.
4. Tadros T, Izquierdo P, Esquena J, et al. Formation and stability of nano-emulsions. Advances in colloid and interface science. 2004;108:303-18.
5. Klang V, Valenta C. Lecithin-based nanoemulsions. J Drug Deliv Sci Technol. 2011;21(1):55-76.
6. Nash JJ, Erk KA. Stability and interfacial viscoelasticity of oil-water nanoemulsions stabilized by soy lecithin and Tween 20 for the encapsulation of bioactive carvacrol. Colloids Surf A Physicochem Eng Asp. 2017;517:1-11.

Biography :

Amrita Chakraborty is currently working as a Ph.D. research scholar in the Laboratory of Food Science and technology, University of Calcutta. Her research effort is primarily engaged in exploring nano-lipid technology. She has more than four years of experience in the field of fabrication of nanoemulsion, utilization of natural resources and evaluation of the bioactivity of the fabricated nanostructure. She has about three peerreviewed international book chapters and one review paper to her credit. Besides promising research career, she is presently serving as an Assistant Professor in the Department of Physiology, Jhargram Raj College Girls’ Wing, West Bengal.

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